La Tapería

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.

With quite some liberty to live to eat on the weekends recently - it feels like we are on a “streak” to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ✨
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was “take my money” worthy because it took the bread and butter combination of red wine and beef to a new level.