Here’s What To Order on Tropezón’s New-Look Menu

Tuna Crudo

This dish evolved from an earlier version on Tropezón’s menu. “The tuna crudo is ajo blanco,” said Lebron. “Traditionally, it’s an almond and garlic sauce, but we wanted to put that Miami touch on it, so that’s where the coconut ajo blanco came in.” He tops it with pickled grapes and mint oil, a take that keeps its Andalusian foundation while feeling more in line with Miami’s climate.

Mussels

Hudnall says this is one of the dishes that best represents the restaurant’s new menu. Each mussel is steamed and plated open-faced with a spoonful of sofrito instead of served by the bowl. The base takes time: peppers are roasted until dark, onions caramelized for sweetness, and garlic is confited slowly to pull out depth.

“It tastes like the sea,” Lebron says. He calls sofrito the foundation of Spanish cooking and pushed the team to build as much flavor as possible into every step. The result is a sauce that amplifies the mussel’s natural brine without overpowering it. According to the team, the dish has already quickly become one of the most ordered small plates.

Tortilla Española

Lebron learned to make tortilla española while living in Spain. The recipe purportedly came from a chef he met there, passed down through the chef’s grandmother. At Tropezón, he decided to serve it individually instead of sliced from a larger pan, ensuring each portion stays soft and runny inside.

Housemade potato chips replace the usual thinly sliced potatoes, creating light layers throughout the egg mixture. The result is sweet from caramelized onion, rich from jamón, and balanced by the slight acidity of tomato jam.

“It’s about precision,” Lebron says. “That texture has to be just right.” Hudnall calls it one of his favorite new additions.

Octopus

De Jesus led this reinterpretation of pulpo a la gallega, the Galician classic of boiled octopus, sliced potatoes, and paprika. At Tropezón, the potatoes are turned into an espuma that serves as a bed for the seared octopus finished a la plancha. Smoked paprika gives it Spanish flair, while chermoula adds a subtle North African flavor. Hudnall describes it as one of the best examples of the menu’s balance between tradition while bringing in new ideas.

Croquetas

Lebron still laughs about discovering there were no croquetas on the menu when he first joined the project, an omission that struck him as odd, especially for a Spanish restaurant – in Miami. Lebron’s inspiration for the Tropezón version came from his time in Spain, where he often ate sobrasada and manchego with bread. “I fell in love with sobrasada,” he said. “It’s like Spanish ‘nduja, a spreadable sausage that’s rich, smoky, and a little sweet.”

He reworked that pairing into croquetas filled with sobrasada, manchego, and chorizo, a mix that gives each bite a slow-building depth. The filling starts with the sausage cooked down like chorizo, then blended into a béchamel before being breaded and fried to order. The result is crisp and golden on the outside, creamy and peppery inside. A streak of mojo verde finishes the dish and helps cut through the fat with acidity and bright herbs.

Paella

This dish became the centerpiece of the revamp. Hudnall remembers walking past nearby restaurants serving bright yellow rice in paella pans and feeling frustrated. “They weren’t real paellas,” he says. “That’s when I told Jimmy, we’re going to do it right.”

Tropezón now serves three versions, all cooked in shallow pans that let the rice form socarrat, that beloved crispy layer at the bottom. Lebron rebuilt the dish from the ground up, starting with a sofrito of onions, peppers, and garlic cooked until deeply caramelized. The carne paella is designed for guests who avoid shellfish, with steak, duck confit, and chorizo adding richness as the rice absorbs their fat. “Paella is tough because everyone does it, but not everyone takes the time,” Lebron said. “We wanted something authentic, with flavor built in every step.”

The seafood version remains the crowd favorite, loaded with gambas, mussels, and squid. The vegetable paella uses grilled artichoke, mushrooms, and broccolini for depth and texture. Hudnall calls the entire lineup “a showstopper,” and a return to traditional Spanish technique and flavors.

Tropezón’s new menu feels confident and fresh, respecting each dish’s origins while giving the kitchen renewed vigor and pride. “We just wanted to bring it back to life,” Hudnall says.

The restaurant now delivers exactly what it was always meant to be: a relaxed Spanish bar where every dish, from tortilla to paella, tells its own story.