Heavy Restaurant Group

Chef Clara Gutierrez Carroll channels the rustic soul of her Spanish heritage at Castilla through a menu defined by technical precision and hearth-fired depth. The paella, featuring Bomba rice meticulously toasted to achieve a prized socarrat crust, absorbs a saffron-infused broth teeming with clams, mussels, and chorizo. Tapas exhibit a mastery of texture, from the delicate crunch of truffle mushroom croquettes to the silkiness of white anchovies. Aromas of smoked paprika and sherry vinegar waft from the wood-fired oven, where traditional cocas are blistered to a crisp finish. Signature dishes like rabbit confit, paired with earthy artichokes and mushrooms, showcase a balance of gamey richness and herbal brightness. Each plate is an intellectually honest exploration of Iberian flavors, marrying Northwest ingredients with time-honored techniques like curing and braising to create a dining experience that feels both ancient and vibrantly modern in Bellevue.