Unearth The Voyage
If you crave timeless Spanish flavors without hopping a plane, Newark’s Fornos of Spain delivers the old country on a silver platter. Tucked on Ferry Street, this landmark pairs Old World charm with a lively, bustling dining room that feels like a celebration. From glistening seafood towers to saffron kissed rice, every plate tells a story worth lingering over. Bring your appetite, because you will want to taste everything.
Paella Valenciana for Two
You can hear the sizzle before the pan lands, a glorious paella shimmering with saffron tinted rice. Clams open like little jewels, mussels gleam, and shrimp peek through chorizo and tender chicken. The aroma hits first, warm and coastal, with a whisper of smoke and paprika.
Fornos of Spain does paella the way you dream it should be, with rice that is plump and flavorful. Dig deeper and you might find crispy socarrat clinging to the bottom, the prized crunch you hope for. A squeeze of lemon brightens everything, while parsley adds grassy lift.
It feels generous, meant to be shared, perfect with a bottle from their deep Spanish list. You can linger over every forkful and still wonder how they get that broth so rich. This dish alone could anchor your night, though it invites company.
Gambas al Ajillo
This arrives audibly, a lively hiss from a terra cotta dish carrying garlicky perfume across the table. Plump shrimp soak in olive oil dotted with sliced garlic and chili. You reach for bread instantly, because every drop begs to be swiped.
The shrimp stay sweet and snappy, bathed in a sauce that toes the line between silky and fiery. Chili warmth lingers without stealing the show from the garlic. Each bite tastes like a seaside tapas bar, except you are in Newark, and happy about it.
Fornos of Spain nails the balance, letting good olive oil do the heavy lifting. A sprinkle of parsley and a pinch of salt finish it cleanly. Order extra bread, because you will want to chase the last shimmering pool until the dish is wiped spotless.
Mariscada en Salsa Verde
If you crave the ocean in a bowl, this mariscada delivers. The salsa verde glows like emerald tide, fragrant with parsley, garlic, and white wine. Clams and mussels open generously, while shrimp and scallops settle into the sauce like honored guests.
Every spoonful tastes bright yet comforting, a coastal hug with a zesty edge. The broth coats seafood without drowning it, offering finesse instead of heaviness. Fresh herbs keep the flavors lifted, so you never feel weighed down.
At Fornos of Spain, the portion size is proudly old school. You can share, though it is easy to guard the bowl closely. Sop with bread, chase with crisp Albariño, and watch the evening slide into something leisurely, warm, and quietly luxurious.
Chuletas de Cordero
These lamb chops arrive with beautiful grill marks and a savory perfume of rosemary and garlic. The meat is rosy and tender, with edges that crunch just enough to satisfy. A drizzle of olive oil adds gloss, while sea salt makes flavors pop.
You can taste the confidence of a kitchen that knows its flame. Each chop delivers a balance of lamb richness and fresh herb brightness. Roasted potatoes on the side feel classic, soaking up juices like devoted companions.
Fornos of Spain keeps the focus on quality, restraint, and proper technique. Nothing fussy, just expertly seasoned meat and skilled grilling. Pair with a Rioja or Ribera del Duero, and let those tannins play off the lamb’s savory depth in every satisfying bite.
Paella Marinera
The sea takes center stage with Fornos of Spain’s paella marinera. Saffron rice cradles lobster, shrimp, clams, and mussels, each piece perfectly cooked. Peas and peppers add color and sweetness, while lemon stands by like a bright signature.
What wins you over is the rice, tender yet separate, soaked with briny depth. Ladle by ladle, the flavors build without muddling. By the time you reach the prized socarrat, you are fully committed to the pan.
This is festive dining, meant for passing plates and clinking glasses. A chilled white or crisp cava fits like a glove. If you came for seafood, this paella feels like confirmation that you chose the right Newark address tonight.
Sopa de Mariscos
Here is a bowl that warms from the first sip. The broth carries tomato, saffron, and a whisper of garlic, humming with ocean sweetness. Shrimp and fish pieces stay tender, while clams add their mineral charm.
Fornos of Spain ladles it generously, the kind of portion that feels like a meal. The soup is clear but deep, never muddy, with each ingredient shining through. A scatter of herbs keeps everything lively and fragrant.
It is a comfort move on a chilly night, though it works year round. Tear bread, dunk, and chase with a sip of crisp white. You will finish slowly, grateful for the simple luxury of seafood done with care and clarity.
Arroz con Pollo
Comfort has a color, and here it is golden. Bone in chicken nestles into saffron rice with peas and peppers, a familiar embrace done right. The rice stays fluffy while catching savory juices from the bird.
At Fornos of Spain, this classic feels like a Sunday table. Each spoonful balances gentle aromatics with satisfying richness. There is no trickery, just patience and well seasoned stock doing steady work.
It is easy to share, easier to fall for, and perfect with a simple salad and a glass of Rioja. You can lean into seconds without regret. By the last bite, you will swear the dish winked at you, promising another comforting visit soon.
Langosta al Horno
The baked lobster arrives split and glistening, perfumed with butter and garlic. The meat pulls easily, sweet and clean, with just enough char from the broiler. Lemon lands like a bright chord, sharpening the richness.
Fornos of Spain treats lobster with restraint and respect. You taste the sea first, then butter, then the light kiss of herbs. It is indulgent but not heavy, a balance that keeps forks moving.
Share if you must, though it is tempting to hoard. Pair with a lively Albariño or a crisp cava to keep things buoyant. This dish quietly reminds you why simple technique and stellar ingredients never go out of style.
Chuleta de Ternera (Veal Chop)
This veal chop shows off the grill in the best way. It is thick, juicy, and seasoned with confidence, bearing those coveted char lines. A light jus or demi adds gloss without overwhelming the delicate flavor.
Fornos of Spain cooks it to a perfect blush, letting tenderness shine. Roasted potatoes and vegetables round out the plate, dependable and satisfying. You cut easily, and each bite feels honest and substantial.
Order this when you want classic steakhouse comfort with Spanish warmth. A sturdy red like Ribera del Duero makes a fine partner. By the time the plate clears, you will remember why uncomplicated technique and good meat can make an evening.
Pulpo a la Gallega
Thin coins of potato cradle tender octopus, all glossed with olive oil and dusted in paprika. The texture is spot on, silky with a gentle spring. Sea salt flickers across the bite, waking up sweetness from the octopus.
Fornos of Spain keeps this classic minimalist and proud. The paprika leans smoky and warm, not hot, giving depth without bullying. Each forkful reminds you that restraint is a kind of luxury.
It pairs beautifully with a crisp white or a light red chilled slightly. You will find yourself chasing the last paprika stained oil with bread. This is the dish to order when you want Spain’s coastline distilled onto a plate in Newark.
Serrano Ham and Manchego Plate
Simple, salty, and deeply satisfying, this plate sets the tone for a leisurely meal. Serrano ham lands in delicate ribbons, nutty and aromatic. Manchego brings firm texture and a buttery, slightly grassy finish.
Fornos of Spain serves it with olives and bread, because good company matters. You alternate bites and sip something crisp, and suddenly conversation flows. It is the kind of starter that asks you to slow down.
Nothing here is forced, just quality ingredients treated with respect. The pairing sings of Spain without needing anything extra. If you want a gentle launch before seafood or steak, this board is your best yes.
Sangria Roja Pitcher
A cold pitcher arrives jeweled with citrus and apples, promising an easy glide into the evening. The wine stays front and center, lifted by brandy and fruit. It is refreshing without being sugary, the kind of pour that keeps pace with a long meal.
At Fornos of Spain, sangria feels celebratory and grown up. Ice clinks, aromas bloom, and the table loosens up. You pour again, and the food suddenly tastes even brighter.
This works with paella, tapas, and pretty much anything grilled. It cools spice and flatters seafood, making it endlessly versatile. If you want a crowd pleaser that still respects the wine, this ruby pitcher will not steer you wrong.
Flan de la Casa
The flan arrives with a gentle wobble and a gloss of caramel that catches the light. Each spoon slides in easily, revealing creamy custard scented with vanilla. The caramel runs slightly bitter, balancing sweetness with a grown up edge.
Fornos of Spain keeps dessert classic and comforting. Nothing is overdone, and the portion is generous without being heavy. You linger, because the custard feels soothing after salty seafood and grilled meats.
Pair with coffee or a small pour of Spanish brandy. The last spoonful disappears before you are ready, which is kind of the point. This is how you end a meal that respects tradition and delivers it with polish.
Chuletón a la Parrilla
When the craving says steak, this ribeye answers decisively. The bone in cut arrives sizzling, with charred edges and a rosy center. Sea salt finishes it simply, letting the rich beef speak plainly.
Fornos of Spain leans into old school grilling, and you taste that confidence. Roasted peppers and potatoes round out the plate, smoky, sweet, and grounding. Every slice delivers fat laced flavor that lingers.
Pair it with a bold Rioja to slice through richness and lift the savor. It is the kind of entree that quiets a table for a moment. Then you pass the platter and the conversation jumps back, warmer and louder than before.
Calamares Fritos
Lightly battered calamari arrive crisp and golden, still tender inside. A squeeze of lemon sparks brightness, while dipping sauces wait on the side. Each bite stays clean, never greasy, which keeps hands reaching back.
Fornos of Spain treats frying like an art, with careful oil temperature and timing. Rings and tentacles both show up, offering texture and fun. It is a crowd pleaser, easy to share while scanning the menu for mains.
Order this with a glass of bubbly or a cold lager for contrast. The crunch sets a lively rhythm for the table. Before you know it, the plate is gone, and someone suggests another round because it is that good.
House Salad and Bread Service
The meal begins with a nod to tradition: crisp greens, ripe tomatoes, onions, and olives. The house dressing keeps it bright and balanced. You get bread too, warm and crusty, perfect for starting conversations and soaking future sauces.
Fornos of Spain sets the tone with hospitality that feels practiced and genuine. Servers move confidently, water glasses stay full, and pacing flows. That first basket has a way of disappearing faster than planned.
It is simple, but it matters, because it frames what follows. You feel taken care of before the big platters arrive. By the time your entree hits, you have settled into a rhythm that makes the whole evening feel easy and generous.
