Love in four courses

In Spain, Valentine’s Day—Día de San Valentín—is quieter than it is flashy. Couples linger over dinner, drink slowly, and let conversation stretch late into the night. Rumba’s “Love in Four Courses” Valentine’s menu unfolds the same way, with dishes meant to be eaten one at a time, with breaks between each course.

The menu leans on Spanish and Mediterranean ingredients, letting simple flavors stand on their own. Chef Pablo Ramirez, the new executive sous chef for The Bistro Group’s Spanish concepts, says the progression is intentional: it starts light, builds toward richer notes, and finishes with something more comforting. Chef Pablo combined Spanish products like piquillo peppers and bacalao with Mediterranean elements such as olive oil, herbs, natural acidity, and light grilling.

Rumba’s dining room feels warm and relaxed, the kind of place where you can stay for hours without feeling rushed. Low lighting and terracotta tones give the space a cozy, living-room quality, while small tables are close enough that the room hums with conversation. A soft mix of Spanish and Latin music plays in the background, and the bar is lined with bottles and sherry glasses that catch the light.

Mediterranean warmth and Spanish flavor

The first course pairs piquillo peppers with bacalao, or salted cod. The cod is soaked overnight to take down the salt, then mixed into a creamy, garlicky mashed potato (brandade) base.

“Traditionally, brandade is tucked inside the bread, like a pintxo,” Pablo says. “We reversed it. We shaped it into a quenelle and topped it with extra piquillo pepper.”

We broke the bread, spread a generous portion on top, and ate it like a pintxo. The cod isn’t visible in the quenelle, but its salty, ocean flavor comes through clearly against the sweet piquillo—bright, savory, and immediately appetite-opening.

Next comes Cornbread Montaditos topped with gambas. The cornbread is dense and bread-like, not sweet or cake-y, and the shrimp are cooked in garlic oil with pickled onions and cilantro. A squeeze of citrus and a hint of spice tie it together.

“I wanted the cornbread to be more like bread than a muffin,” Pablo says. “The dish should feel bright and remind you of Spain.”d

We took a bite and noticed how the flavors danced—the warmth of the garlic oil, the gentle tang of pickled onions, the fresh pop of cilantro, all balanced by the soft, sturdy cornbread. The spice lingers just enough to keep you engaged without overwhelming the dish.

For the main, Pablo brings in richer flavors while keeping the preparation simple and direct. The Secreto Ibérico entrée is a prized cut from Iberico pork shoulder, marbled with fat that melts into the meat as it cooks. Grilled in a Josper oven, the pork picks up a deep, smoky char that contrasts with the soft meat.

The first bite is rich and savory, with a gentle nuttiness that comes from the pork’s breed and diet. The dish pairs the Spanish tradition of Iberico pork with local produce, served alongside a smooth camote and carrot purée, atchara, and a toffee sauce for contrast. It feels like the meal’s turning point—the moment when the menu moves from light and bright into something more substantial.

The four-course meal ends with a classic chocolate tart topped with ganache and a bright berry compote. The tart is rich and dense, but the berries cut through the chocolate with a sharp, fruity lift, making the finish feel clean rather than heavy.

“The menu is a progression of flavors and textures,” chef Pablo says. “We wanted the ending to feel like a clear, satisfying close — not too heavy, not too sweet.”

The menu’s progression—from bright starters to the richer main and finally the chocolate finish—mirrors the arc of a long evening: light conversation, deeper moments, and a quiet, sweet close. In that sense, the meal isn’t just a Valentine’s menu. It’s a reminder of why Spain’s approach to romance feels so effortless: love isn’t a grand gesture here, it’s a slow night at the table.