For a foreigner, ordering tapas can be daunting. Making yourself heard above the noise is one problem, and there is also the lack of written menus. The Born district's Taller de Tapas (Tapas Workshop) takes the trouble out of tapeando. Patrons sit at a table and order from a trilingual menu. The tapas are prepared in an open kitchen, with not a microwave in sight. The owners are always on the lookout for new ingredients that will work in tapas, so every week there is a board of specials. The tapas come from all over Spain: Marinated anchovies from L'Escala on the Costa Brava, Palamós prawns with scrambled eggs, grilled duck foie, and sizzling chorizo cooked in cider. For those who like a substantial breakfast, they do a morning tortilla menu.
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