100 Montaditos Heads to Pembroke Pines

It will be the Spanish restaurant’s sixth location in South Florida
Photo: Official

With hundreds of locations in Spain, where it was founded back in 2000, 100 Montaditos is continuing to build out its footprint in South Florida, where its montaditos (sandwiches served on small rolls of bread) are available at five locations. The brand’s sixth outpost in South Florida is now planned for Pembroke Pines, according to filed plan review paperwork that shows a 100 Montaditos opening at 12588 Pines Blvd #104, in Flamingo Pines Plaza.

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“Our menu is packed with mouth-watering options that are sure to satisfy any craving,” says the 100 Montaditos website. “Catch up with friends over a pitcher of sangría, or enjoy a family dinner, with the best quality at the best price. So come on in and join the 100 Montaditos family. We can’t wait to serve you!”

The 100 Montaditos menu features appetizers like Bravas Potatoes (Tasty and crispy fried potato cubes served with a smoky spicy sauce) and Truffle Fries with Manchego Cheese; platters like Huevos Estrellados (A very Typical Spanish dish. French fries topped with three fried eggs and serrano ham or chistorra), Gambas Al Ajillo (Fresh Shrimps marinated for 24 hours with Extra Virgin Olive oil, garlic and paprika. Served with gran reserva bread), and Chicharrón (Torrenzos from Spain. Crispy pork belly bites); and much more.

What Now reached out on Monday to Ignacio García Nieto, Managing Director of 100 Montaditos America, to inquire about the opening. García Nieto declined to comment on the opening at this time.

You can keep up with 100 Montaditos news by following @100montaditosus on Instagram.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.

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