BCV - Carrots  V5.0 GIF 1.gif

Wood-fired, spanish influenced food & Drink

HOURS 4:00PM - 11:00PM
DINNER 5:00PM - 10:00PM
HAPPY HOUR 4:00PM - 6:00PM
CONTACT US: 503-477-9081

March special: “Txangurro Asado!” Fire roasted Dungeness Crab 

“Txangurro Asado!”  March Regional Special - Fire roasted Dungeness Crab 

From the rugged coastline to the wind swept mountains, Basque culture and climate is much like our lands and seas of the Pacific Northwest.  For March dive into ocean bounty with our take on: Txangurro Asado - fire roasted Dungeness Crab served with uni toast, spicy aioli, purple onions and grilled lemons.

To drink: Txakolina!!  Bone dry and full of mineraly frizzante.  We always high pour this Basque white wine. 

Getariako Txakolina | Bengoetxe | Hondarrabi Zuri ’17  $13 / $52




Valencia Almonds, basque chile 5. v∆
Marinated Olives, bay leaf 5. v
Gilda, anchovy, olive, piparras 5.
Pan con Tomate 4. 
Patatas Fritas, pimenton, aioli* 6. v
Cod Skewers, salsa verde 6.
Grilled Pork Collar Skewers, chermoula 6.


Kalettes Salad, anchovy vinaigrette, breadcrumb, grana padano 10. v 

Carrot Salad, sprouting barley, fava leaf pesto, sunflower seeds, manchego 12. v ∆
Ensalada Rusa, beets, potatoes, radish, artichoke, walnut vinaigrette* 10. v ∆
Sourdough Flatbread, squash pureé, dukkah, spicy greens 11. v


Kampachi Ceviche, aguachile, citrus, avocado*15.

Beef Tartare, kohlrabi, lime zest, shrimp aioli* 15.

Fried Calamari, lemon, parsley, fried caper aioli* 10.

Gambas a la Plancha, striped spot prawns, fermented chile, scallions 14.
Pate de Pollo, liver mousse, sherry gelee, cara cara marmalade, baguette 12.
Grilled Mackerel, celery root, salsa verde 14.
Moonfish Crudo
, kiwi, meyer lemon, oca root, aguachili* 15.
Sourdough Flatbread
, black fatsusquash, spicy greens, manchego 11. v
Grilled Bone Marrow, pickles, cultured butter, toast 13.
Chorizo Sausage,
chickpeas, tomato, fennel, aioli* 14.


Jamón Serrano Picante 14/oz. pan con tomate, chile Valencia almonds.
Jamón Iberico de Bellota 21/oz pan con tomate, chile Valencia almonds.
Charcuterie & Cheese Board
jamon serrano picante, mahon Spanish cow cheese 20.



Lamb Chop, purple onions, limequat, raisins 17.

Grilled Flat Iron (8 oz)
, grilled brassica, horseradish 22.
Spanish Octopus
, winter citrus, chickpea, olive, calabrian chili, spicy aioli 26.
Paella, grilled chicken, prawns, clams, chermoula, saffron aioli* 25/38.

Chefs Tasting menu

$50/per person (full table participation required)

After Dinner Menu

DESSERT & Pairings

Xurros, toasted rice cream 9
Medium Dry Amontillado | Valdespino Contrabandista +9

Potted Crema, sherried honey, bee local bee pollen
Maria Pages Solera Garnatxa d'Emporada

Chocolate Pudding Tart 9
Valdespino"Isabela" Cream Sherry

Stumptown Coffee 4

Reserve Cocktails

Añejo Old Fashioned, Bank’s 7 Island aged rum, demerara 14
Cardenal Mendoza Toddy,
Cardenal Mendoza brandy, honey, lemon 14
Mudslide Flip,
Lustau East India, Tia Maria, whole egg 12

Interested in learning more about where our food comes from? Check out our purveyors & farmers!

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase the risk of foodborne illness.
Contains nuts, v= vegetarian or vegan option available 18% gratuity added to parties of six or more.


| red or sparkling | - port, maraschino, citrus 10 | 28 (pitcher)
Vermut Service - Yzaguirre reserva, piquillo olives, twist 32 (250ml)

, ESP. Spice - cucumber, lemon, and botanicals 15
Freeland Gin, OR. Floral - hibiscus, grapefruit twist, and botanicals 13
Tanqueray Malacca, UK. Citrus - rosemary, lemon, and botanicals 11
Aviation Gin, OR. Spice - cucumber, lime, botanicals 13
Hendricks, UK. Floral - cucumber, lime, and botanicals 12

Picon Punch Royale - house picon, grenadine, lemon, cava 11
Mate con Malicia - Fernet Vallet, iced mate, citrus, mint 12
Jr’s Cafe Daiquiri
- aged rum, Tia Maria, lime, demerara 12
Cáliz - Volstead vodka, hibiscus, lemon, oleo saccharum 11
Bourbon Reign - bourbon, lemon, fig syrup, vino tinto 11
Sidra Ponche - brandy, fino, lemon, Basque sidra 11
PX Old Fashioned - Mt. Gay Rum, pedro ximénez, angostura 11
Floridita Special - Rye whiskey, picon, sweet vermouth 12


Spanish Lager
, “Estrella Damm” ESP. 5.2% 5/7 Rotating Seasonal IPA 5/7
Altbier Amber,
“Occidental” OR. 5% 5/7

Mexican Lager, “
Tecate” MEX. 4.5% (16oz can) 4
Gluten Free Lager,
“Daura Damm” ESP. 5.4% (12oz bottle) 5
“Occidental” OR. 4.8% (16 oz can) 7
“Ayinger” DE. 5.4% (500ml bottle) 9
Non-Alcoholic, “Clausthauler” DE. 0.45% (12 oz bottle) 5

Basque Cider
Isastegi Sagardo ESP. (12 oz draft) 9
Basque Cider
Son of Man “Madre” Sagardo indigenous apples 9/36

Topo Chico 3 |
Vichy Catalan mineral water (500ml) 6
Fever Tree tonic, ginger ale, or Cock n Bull Ginger Beer, Mexican Coca Cola, 7up, or Jarritos Grapefruit soda 4
Steven Smith tea, iced tea or house lemonade 4
Stumptown coffee, decaf or cold brew coffee 3
Pineapple-lime tonic 5
House rasperry-hibiscus soda 5

Happy Hour

4PM - 6pm | 10PM - 11PM


Marinated Olives v 5
Patatas Fritas, pimenton, aïoli * v 5
Jamon Serrano & Mahon Cheese Board 15
Cod Croquettes, romesco 2/each
Cod Skewer, salsa verde 4
Ensalada Rusa, beets, potatoes, radish 7
Grilled Pork Skewer, chermoula 6
Fried Chicken, honey, manchego 5
anchovy vinaigrette, manchego 8
Flatbread, squash, dukkah, spicy greens v 9
Manila Clams
, ‘Nduja, fennel, parsley, vino 10
Chicories, anchovy vinaigrette, grana padana 8
Moonfish Crudo,
kiwi, meyer lemon, oca root 12
BCV Burger - Mahon, cabbage, special sauce,
and grilled onion* | add bacon +2 | 9
Spanish Octopus, winter citrus, chickpea, olive, calabrian chili, spicy aioli 26



17oz Draft Beer - three rotating taps 5
Tecate 3
House Wine - red or white 7
Sherry Flight - three 1oz pours 7
Kalimotxo - coca cola, red wine 6
Sherry Cobbler - sherry, demerara, citrus 6
Sangria - vino, brandy, citrus, demerara 7
Sidra Ponche - brandy, fino, lemon, sidra 7
Bourbon Reign - bourbon, fig, lemon, vino 7
Calíz - vodka, hibiscus, lemon, oleo 7
PX Old Fashioned - aged rum, px sherry, bitters 7

BCV About Us

Opened  in 2016

Bar Casa Vale is a cozy, wood-fired, Spanish inspired bar and restaurant. We celebrate the bounty of the  Pacific Northwest through the lens of Tapas bars in  Barcelona, Sherry bodegas in Jerez, and Pintxo crawls through San Sebastian.

We love to pour gin tonics the true Spanish way, and Jamon Iberico de Bellota slicing as it should be! You will find only the freshest seafood from the Pacific Ocean, meats from the pasture lands surrounding Portland, and vegetables grown on the farms located just down the street. 

Our moto is simple: Cooking the perfect ingredient over hard wood creates the best tasting food. Join us seven nights a week at our bar, dining room, or beautiful outdoor courtyard.



"[BCV] is one of the first to capture the carefree, drink-fueled romance of a night out in bars of Granada or San Sebastián"
- Willamette Week Bar of the Year

“Bar Casa Vale is what we're missing: a raucous Spanish Cantina to keep you up all night."
- Portland Monthly Best New Restaurants

“Northern Spain invades East Portland in Bar Casa Vale, adding to the long list of reasons why we too should adopt the midday siesta”
-Thrillist 2016

“BCV has gone from being an exciting Spanish bar… to a bona fide restaurant… geek out over cider, sip low-proof aperitifs, sample clever “Pan-Latin” cocktails, or get wise to Spain’s robust gin-and-tonic tradition: giant goblets brimming with rotating botanicals and citrus”
-PDX Monthly Portland Restaurants for a Romantic Night Out

”At [BCV], you can watch bartenders classically pour sidra (cider) from above their heads, sample an effervescent txakolina wine, sip Spanish sherry all night long or go for a gin drink served in a giant piece of stemware”
-Liquor.com “Where to Drink Now”


Events, Parties & Catering

Private parties & Catering: click here for full details.

We love throwing parties! If you’re interested in hosting your party or event at Bar Casa Vale we have many options available. Offsite catering is also available. Want to learn more? Check here!

Upcoming Events:



Bar Casa Vale happily takes reservations! Reserve online here through OpenTable or call us at 503-477-9081!
For groups larger than 7, please call us at 503-477-9081 or email us at info@barcasavale.com!
For events or buyouts, please refer here.

We look forward to seeing you soon!