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.
Juicy, savory, and finished with a good drizzle of olive oil, grilled lacón is one of those simple bites that never misses. Here’s why it remains a bar counter classic, how it’s served, and what to pair it with to enjoy it at its best.
Ham tapa remains one of the most reliable choices at any bar: simple, flavorful, and ideal with a good vermouth, a glass of wine, or a well-poured beer.
Creamy, fresh and always appealing, Russian salad remains one of those tapas that works at any time. Its contrast with more intense bites makes it an essential choice for bars, terraces and shared tables.
Anchovy gilda is a fresh, briny and addictive take on the classic pintxo. We explain what makes it special, how it’s made and why it pairs so well with a good vermouth.
Anchovy Gilda is one of those tapas that capture the aperitif in a single skewer: salinity, acidity and character. Here’s what makes it special, how it is served and why it has become a staple on bar counters and in vermouth bars.
Succulent, soft, and served with a sauce that practically begs for bread, meatballs with cuttlefish are one of those surf-and-turf dishes that capture the essence of the Mediterranean in every bite. Here’s where this recipe comes from, why it’s so addictive, and how to enjoy it as a tapa or as a main dish.
Crispy on the outside, creamy inside and with a distinctive spicy kick, the bomba is one of Barcelona’s most iconic tapas. Here’s what it is, where it comes from and why La Barceloneta remains its most closely associated neighborhood.
Few tapas win over as many people as a good croquette: crisp on the outside, creamy on the inside, and perfect with a vermouth or a draft beer. Here we explore the classic varieties, what sets a well-made artisan croquette apart, and why it remains one of the queens of aperitif culture.
Rich, savory, and deeply traditional, cap i pota has moved from humble offal cooking to one of the most sought-after tapas in bars and neighborhood eateries. Here’s what it is, why it’s surging again, and how to enjoy it.
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.