The Andalusian region of Spain is famed for its finger foods, or tapas. The word describes a lid or cover put over a wine glass to protect it from fruit flies wanting a tipple.
Gradually, creative restaurateurs added meats and cheeses to the top of the lids, and as the dishes became more extravagant they moved from the top of the wine glass to the table. Today, virtually any food or side dish that can be served on a small plate can be called tapas, but the proprietors of Tapas have done much to maintain the original Spanish feel of the glass-top dish.
A five-minute walk from the Guting MRT station (Exit 9), the restaurant is convenient, despite its slightly out-of-the-way location on Hoping West Road. Our hostess, the appropriately named Sunny Jiang (江采琳), worked as a Japanese translator before pitching in with the original owner of Tapas and expanding the selection of wines.
The interior too is sunny. The first floor, though small, is comfortable with booths lining the right wall and a bar to the left. The larger second floor is similar to the first but with tables not booths. The walls, painted yellow, and the comfortable atmosphere are meant to lend the restaurant an Iberian vibe.
The tapas list is extensive. The cheese, ham and olive plate (NT$120) and chorizo (NT$100) are a good way to start. The specials include the highly recommended beef balls in tomato sauce (NT$100), clams in wine sauce (NT$140) and fresh sea prawns (NT$160). There is also an antipasto plate (NT$260) that includes arrabbiatta ham, anchovies, capers and olives. The salad menu consists of chicken breast salad (NT$180) and Caesar salad (NT$190).
The special breads menu deserves a mention. Using only baguettes, patrons can choose from the slightly toasted plain (NT$50) to blue cheese (NT$120) or the baguette with traditional black olive tapenade (NT$140). The bread is also used to make six varieties of sandwiches (NT$130 to NT$200).
The paella (NT$590) is made with fresh prawns and mussels laid on a bed of rice cooked with saffron and loaded with chicken. Serving 2-3 people, it is well worth the 30-minute wait, according to the menu.
To compliment the expanded wine menu, Jiang has declared the second Thursday of every month wine tasting night. The next evening to explore the grape will be held on Feb. 8.
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