(0131) 4766776 tapa@tapaedinburgh.co.uk

Large Groups, Parties & Events


We can cater for anything from Hen & Stag parties to Birthday Parties & Office Events, and the Back Room of our Restaurant can be adapted to suit your individual needs.

Tapas is all about sharing, and, at Tapa, we excel in catering for large groups.  Our Tapas para Todos Menu is designed in such a way to allow your group maximum flexibility and control over what you want.  Everybody gets their own choice of 2 tapas per person, served alongside some of our most popular sharing tapas.  This enables you to maximize your Tapa Experience, and allows you to sample a wide variety of exciting dishes from across the menu.  We don’t require a deposit or pre-order and our aim is to keep your experience as flexible and personalised as possible.

Please be aware that during December our Christmas Menu takes the place of our Tapas para Todos menu

Phone us now to reserve your table, please note our online reservation system can only be used to reserve a table for up to 7 people – groups above this number will be subject to seating constraints and are required to speak to us directly.  We encourage you to be as flexible as possible when deciding what time to dine with us.

A copy of our “Tapas para Todos” Menu can be found below, or it can be accessed as a pdf here

Please direct all booking enquiries to tapa@tapaedinburgh.co.uk or phone us on (0131) 4766776.

Please also be aware that we charge a discretionary 10% service charge on tables of 8 or more.

Please allow us 24 hours to deal with your enquiry, bearing in mind we close on Sunday and Monday so enquiries sent on these days will be responded to when we return to work on Tuesday.

To Return to the Main Menu Section click here

Tapas para Todos

£22.50 per person
  • To Begin…

  • Pan Artesanal : Selection of Artisan Bread & Homemade Dips

  • Aceitunas : Home Marinated Spanish Gordal Olives

  • …to be Grazed upon whilst you Decide…

  • Your Choice of Two Tapas Dishes from any of the three sections in our menu

  • That we’ll serve, accompanied by sharing plates of…

  • Berenjenas Con Miel : Aubergine Crisps, Drizzled with Honey

  • Patatas Bravas y Alioli : Crisp Potatoes with Spicy Tomato Salsa & Garlic Mayonnaise

  • Ensalada Verde : Fresh Green Salad Tossed with Homemade Citrus Olive Oil

  • …and then, to finish…

  • Churros con Chocolate : ¡Platters of Churros with Molten Dipping Chocolate Sauce, a Perfect Way to Round off Your Meal!

Tapas para Todos

  • DESDE LA DEHESA : FROM THE MEADOW

  • Croquetas de Carrilladas . . . . . . . . . . . . . . .   Croquettes of Iberian Black Pig Cheeks, Sat atop of an Apple Sauce made from Apples Caramelized in Noe (a 30 year old Vintage Pedro Ximenez Sherry)

  • Pollo al Cazador. . . . . . . . . . . . . . . . . . . . . . .   Boneless Chicken Thighs slowly baked in a Almond & Soberano Brandy Enriched Sauce

  • Chorizo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Let’s not mess around, our Chorizo is AWESOME, So we just Chargrill it & Dress with Aji- A Spicy, Roasted Yellow Pepper Sauce

  • Costillas . . . . . . . . . . . . . . . . . . . . . . . . . . . . .   Half a Rack of Baby Back Ribs, Baked Slowly in our own Golden IPA Beer, then, Glazed in a Homemade Marinade & Finished on the Char- Grill

  • Morcilla de Burgos . . . . . . . . . . . . . . . . . .   Morcilla is a Piquant Spanish Black Pudding from Burgos, a city in the far North of Spain, Pan Fried, Our Morcilla is Rested upon a Bed of Caramelised Red Onions & Topped with a Fried Quail’s Egg

  • Venado. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .   Slow Cooked Venison & Seasonal Vegetable Stew (Plus a small supplementary charge of £2.00)


  • Recomendamos / Our Recommendations

  • Presa Ibérica. . . . . . . . . . . . . . . . . . . . . . . . . . . .     Presa sits between the Top of the Shoulder and the Beginning of the Loin of the Iberian Black Pig- it’s an AWESOME piece of meat, that’s akin to Fillet Steak.  We griddle it to Medium Rare & Glaze it with a Peach Alioli & Adorn with Candied Pine Nuts (Plus a small supplementary charge of £3.50)

  • Secreto. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .    Secreto comes from between the Shoulder Blade and the loin of the Iberian Black Pig & has an Incredible incredible, almost buttery texture to the meat when Griddled.  To compliment this we adorn our Secreto with Romesco Sauce (an Almond and Red Pepper Sauce from Tarragona, Catalonia) (Plus a small supplementary charge of £2.00)


  • DESDE LA MAR : FROM THE SEA

  • Calamares. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .    Salad of Lightly Floured, Crispy Squid, Dusted in La Dalia Pimentón de La Vera (Spicy Paprika), Tossed with a Garlic & Herb Infused Olive Oil, Radish & Fresh Chilli

  • Croquetas de Gambas. . . . . . . . . . . . . . . . . . . . . .    Prawn Croquettes rolled in Panko Breadcrumbs & Sat Atop of a Langoustine Bisque

  • Dorada. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .     Pan Fried Fillet of Sea Bream, Topped with Manchego Cheese Enriched Pesto


  • Recomendamos / Our Recommendations

  • Ceviche. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .    Thinly Sliced Fillet of Sea Bass, Cured with Citrus & Aji (An Aromatic, South American Spice) & Topped with Mango & Pomegranate (Plus a small supplementary charge of £2.00)

  • Vieiras. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .      (2) Pan Seared Scallops, sat atop a butternut squash Salsa, Dressed in a garlic & Herb Infused Olive Oil & Adorned with Pumpkin Seeds (Plus a small supplementary charge of £2.00)

  • Gambas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .     (4) Large Tiger Prawns, Char- Grilled in their Shells


  • DESDE EL CAMPO : FROM THE LAND

  • Potaje de Garbanzos. . . . . . . . . . . . . . . . . . . . .     Roasted Mediterranean Vegetable & Chick Pea Stew, Enriched with Moorish Spices

  • Alcachofas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .   Artichokes Tossed with Sun Dried Tomatoes, Black Olives & Thinly Sliced Gherkin & Drizzled with Basil Infused Olive Oil & Balsamic Vinegar

  • Brûlée de Queso de Cabra. . . . . . . . . . . . . . . . . .     Warm Goats’ Cheese with a Caramelized Muscovado Sugar (so it looks like  Creme Brulee!) Served with a Peach Alioli & Adorned with Crushed Pistacchio & Fresh Chilli

  • Pera Confitada con Corazon de Valdeón. . . . . .     Winter Spiced Peat, Poached in Rioja & stuffed with a Light Spanish Blue Cheese Mousse dressed with the Liquor that Poached the Pear & Adorned with Crushed Walnuts & Postachio Dust

  • Bombones de Valdeón. . . . . . . . . . . . . . . . . . . . . .     Homemade Spanish Blue Cheese Croquettes Rolled in Crushed Almonds & Served on a Compȏte of Caramelized Pears

  • Parillada de Espárragos y Cebolletas. . . . . . . .    Char- Grilled Asparagus Spears & Whole Spring Onions,  Adorned with Romesco Sauce.  Our playful take on Calcotada

  • Ensalada de Aguacate y Garbanzos. . . . . . . . . .     Fanned Avocado & Roasted Chick Pea Salad with Red Onion, Toasted Almonds & Sesame Seeds. Drizzled with a Balsamic Reduction

  • Patatas a lo Pobre. . . . . . . . . . . . . . . . . . . . . .    Pan fried, Thinly Sliced Potatoes, Tossed with Onion, Garlic & Peppers

  • Pimientos de Padron. . . . . . . . . . . . . . . . . . . . . .     Spanish Green Peppers, Pan Seared & Adorned with Maldon Sea Salt. ¡Eating a Plate of Pimientos de Padrón is a Bit Like a Game of Roulette as Some are Ridiculously HOT…Whilst Some are Not