A Sweet Ending at a Spanish Restaurant in NYC: Torrija de Bica

There’s a quiet moment after dinner when the last sip of wine settles and conversation softens. At Tomiño Taberna Gallega, that moment belongs to dessert. And more precisely, to a golden, caramel-topped slice called Torrija de Bica.

It’s a dish that feels both familiar and entirely new. A sponge cake with the tenderness of home baking, glazed like a crème brûlée, and finished with a scoop of house-made vanilla ice cream that slowly melts into the plate.

A Taste of Galicia in the Heart of Manhattan

Located in Little Italy, Tomiño isn’t just another Spanish restaurant in NYC. It’s a tribute to Galicia, the green corner of northwestern Spain where recipes are written by grandmothers and perfected over generations.

The Torrija de Bica takes its name from “bica,” a dense Galician sponge cake baked with butter and sugar until its surface forms a delicate crust. At Tomiño, the chefs give it a city twist, torching the top to create a crisp brûlée layer before pairing it with their artisan vanilla ice cream made in-house.

Each bite moves between warm and cool, soft and caramelized. A slow reminder that dessert isn’t an afterthought here. It’s an experience.

The Story Behind Galicia’s Most Beloved Dessert

The roots of bica reach deep into the small mountain towns of Galicia, where butter replaced olive oil and ovens were powered by wood. Traditionally baked for holidays or village celebrations, this sponge cake became a symbol of homecoming. Something families made when a loved one returned after months away.

Over time, bica evolved. Some versions stayed simple, while others incorporated sugar crusts or creamy toppings. Tomiño’s Torrija de Bica reimagines that rustic cake for Manhattan, keeping its heart intact while adding a layer of refinement worthy of the city’s dining scene. This fusion of countryside tradition and urban creativity defines what Tomiño does best: honoring Spanish culture while keeping it alive in a modern way.

Behind the Kitchen: A Chef’s Touch

Step inside Tomiño’s kitchen and you’ll see how precision meets heart. The sponge base is prepared each morning using imported Galician flour and local dairy butter, baked until it forms a natural caramel edge. The brûlée topping is added only when you order. A quick torch transforms the sugar into a glassy crust that cracks gently under your spoon.

The final flourish and perhaps the reason so many guests ask for seconds is the vanilla ice cream made in-house. It’s prepared weekly in small batches using heavy cream, vanilla pods, and a slow-churn process that gives it a dense, creamy texture. It’s not just a garnish; it’s a counterpart, balancing the warmth of the cake with a cool, rich sweetness.

In a city where desserts can often feel mass-produced, this one reminds you that craftsmanship still matters.

Why Locals Keep Coming Back

Tomiño’s regulars know that dessert is part of the ritual. After sharing tapas like Pulpo a Feira or Piquillos Rellenos de Bacalao, the Torrija de Bica becomes a natural finale. Sweet but balanced, rich but never heavy.

Many say it feels like comfort food dressed up for the city. And maybe that’s the secret: it’s nostalgic without trying to be fancy.

Some guests even admit they stop by just for dessert and a glass of sherry. There’s a calm in that ritual. Watching the torch flame pass over the sugar, hearing the crackle, and then tasting something that manages to be both simple and perfect.

Spanish Desserts and the Culture of Celebration

In Spain, dessert isn’t merely about sweetness, it’s about pause and presence. A meal isn’t complete without something to mark the ending, whether it’s a slice of Tarta de Santiago, a spoonful of flan, or a bite of torrija soaked in milk and cinnamon.

The Torrija de Bica takes this idea and adds a Galician accent. Where the classic torrija resembles French toast, this version turns it into a sponge cake celebration, adding layers of buttery texture and caramel glaze.

At Tomiño, the dessert acts as a bridge between cultures. It speaks to diners who crave authenticity and to those who simply love the art of dessert. It’s both traditional and contemporary just like New York itself.

The Art of Pairing: Wines for a Perfect Finish

If you want to take the experience further, ask the bar team for a sweet sherry or a glass of Moscatel Dorado. The nutty, caramel notes play beautifully with the brûlée topping, echoing the dessert’s warmth without overpowering it.

For something lighter, the Albariño from Rías Baixas offers a clean citrus finish that cuts through the sweetness, leaving your palate refreshed. Those who prefer something unique can explore the Lustau Amontillado. Dry, complex, and full of character, much like the restaurant itself.

It’s this attention to pairing that makes Tomiño feel complete, not just a place to eat but a space to savor.

What Makes Tomiño Stand Out as a Spanish Restaurant in NYC

There are many Spanish restaurants across the city, but few capture the essence of Galicia quite like Tomiño. From the seafood dishes that recall the Atlantic coast to the rustic meats grilled over open flame, every plate tells a story.

Yet it’s the dessert menu that often surprises first-time visitors. The Torrija de Bica might not be the most famous Spanish sweet, but after one taste, it’s often the most remembered. It embodies Tomiño’s philosophy: start with something simple, prepare it with love, and serve it with respect for where it came from.

This is what elevates Tomiño beyond being a destination for food, it becomes a place of memory.

Dessert as a Reflection of Craft and Community

When you watch the team in motion, servers sharing recommendations, the bartender pouring a sherry, the pastry chef torching sugar, you sense that Tomiño’s success lies in connection.

The Torrija de Bica is a product of that same care. It’s a dessert made not just for presentation, but for people who appreciate genuine flavor. The in-house ice cream, the balanced sweetness, the story behind every ingredient. All of it adds up to something more than dessert. It’s an act of hospitality.

In a neighborhood full of Italian bakeries and trendy cafés, Tomiño holds its own by doing something different: keeping Spanish dessert traditions alive, one slice at a time.

Where Tradition Meets the City

There’s something special about finding a place that can serve a meal straight from Spain yet feel perfectly at home in Manhattan. That’s what makes Tomiño Taberna Gallega stand out among Spanish restaurants in NYC.

Here, dessert is more than a final course. It’s a way of pausing, connecting, and remembering that simple things, sugar, cream, and patience, can still feel extraordinary.

Whether you come for tapas, seafood, or simply to end your night with a spoon tapping against caramelized sugar, Tomiño invites you to stay a little longer and taste a bit of Galicia in every bite.

Tomiño Taberna Gallega

192 Grand Street, Little Italy, New York City