Tapas
A vermouth-first space for gildas, anchovies, Russian salad, bravas, cap i pota and all those bites that turn an aperitif into a proper ritual. Less technical, more bar culture, product and appetite.
Some tapas fade with time, while others keep their place at the bar year after year. Anchovies in vinegar belong to that second group: fresh, flavourful, simple, and perfect with a good vermut at aperitif time.
Torreznos, a classic from Castilian cuisine, have become one of those irresistible tapas that pair beautifully with a good vermouth. Crispy on the outside, juicy inside and increasingly common in bars and vermouth houses, they remain a sure-fire aperitif choice.
Salty, intense, and elegant, anchovies are one of those bites that can transform aperitif hour. Here’s how they’re made, how to store them, how to serve them, and why they shine brightest in a gilda, especially alongside a good vermouth.
Crispy on the outside, tender inside and topped with a sauce full of character, patatas bravas are one of those tapas that every vermouth bar should have. Here’s what makes them special, why the sauce matters so much, and how to pair them with a good vermut.