Taller de Tapas

Frommer's Review

For a foreigner, ordering tapas can be a daunting affair. Making yourself heard above the din is one thing, and then there is the lack of written menus. The Taller de Tapas (Tapas Workshop) has been conceived to take the trouble out of tapeando. Surrounded by a pleasant decor of exposed brick and beams (or on the outside terrace), patrons sit at a table and order from a trilingual menu. The tapas are prepared in an open kitchen where there is not a microwave in sight. The owners are always on the lookout for new ingredients that will work in tapas, which means that every week there is a board of specials. The regular menus consists of dozens of tapas delights from all over Spain; marinated anchovies from L'Escala on the Costa Brava, Palamós prawns with scrambled eggs, grilled duck foie, sizzling chorizo cooked in cider: It's all here. For those that like something substantial for breakfast, Taller de Tapas does a morning tortilla menu.

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