Learn about our history and what is the meaning of El Porron

Lunch: Daily 12pm - 3pm

Dinner: Sun - Thu 3pm - 10:00pm

Fri & Sat 3pm - 11pm

Seating Capacity: 70

Happy Hour: Daily 3pm - 6pm

Catering: Available

Credit Cards: Amex, Visa, MC

4, 5, 6, N, Q, R  59th St/Lex Ave

Parking Garage: 61St/1st Ave

Manhattan sophistication meets old world Spanish flair in this Upper East Side establishment. Join Mr. G, owner and executive Chef and his brother Mario co-owner ( owner of La Viña in the Poconos), as they welcome you into the Basque region with savory seafood and robust Riberia's. Let the charming Wine Director, Diego, demonstrate how the “porrón” is used. Half carafe, half watering can, this Catalan glass-blown vessel has been used to quench the thirst of Spaniards for hundreds of years. Pair your “porrón” with menu highlights such as Gambas al Ajillo (garlic-bathed shrimp), Codorniz Asada (roasted quail in a fig and raisin reduction) or the famous Albondigas de Ternera (veal meatballs in a leek, carrot and celery sauce.)



"The word "tapas" translates as a lid. In old Spain the practice of placing a small saucer on top of a drink to keep out the flies began with an order by King Alfonso X. While he was King he ordered that all inns serve small bites of food while serving wine. He believed this would promote good health, and soon the "Tapas tradition" was born. Spain is a very social country where people move from one tapas bar to another to enjoy wine tasting and political conversation -all with a few nibbles placed on the cover plates."



A porron, porrón, or porró (Catalan: porró in the singular, porrons in the plural) is a traditional glass wine pitcher, typical of Catalonia but well-known in other parts of Spain. It resembles a cross between a wine bottle and a watering can. The top of the bottle is narrow and can be sealed off with a cork. Stemming upwards from the bottom of the pitcher is a spout that gradually tapers off to a small opening. It is shaped such that the wine stored inside it will have minimal contact with the air, while being ready to be used at all times. The idea originated as a replacement to bota bags. Porrons are most commonly filled with regular wines, either white or red, but are also used to drink Cava, and a smaller version filled with a sweet, dessert wine (typically Garnatxa) is also common in Catalan restaurants. The lack of contact with the lips allows a group of people to share the same vessel without offending their sense of hygiene.