(0131) 4766776 tapa@tapaedinburgh.co.uk

Christmas 2016

 Our Christmas Menu is available throughout December.  To start with we offer farmhouse bread and homemade dips followed by air-cured Spanish Iberico Meats & Cheese.  We will then bring our most popular Tapa, Berenjenas con Miel (Aubergine Crisps Drizzled with Honey) along with big bowls of Ensalada Verde, before offering your choice of two tapas from the menu per person, served along with Patatas Bravas y Alioli, and then to finish, our Trio of Desserts.

The prices are as followed:

Sunday – Thursday: £22.50 per person

Friday or Saturday: £27.50 per person

Bookings now being taken!  Please note that our online booking system can not be used to reserve tables larger than 7 in size.  For larger tables please e-mail us your requests.

We require a deposit to confirm tables of 18 or more guests, please see our Booking Terms & Conditions for more information.

Tables of fewer than 18 guests are not required to pay a deposit, but are bound by the terms and conditions in our menu.  Should you have any questions or queries do not hesitate to contact us.


Tapa Christmas Menu

£27.50 per Person
  • To Begin…

  • Pan Artesanal : Selection of Artisan Bread & Homemade Dips

  •  Tablas Ibéricas : Sharing Plates of Hand Sliced, Air Cured Spanish Meats

  • …to be Grazed upon whilst you Decide…

  • Your Choice of Two Tapas Dishes from 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…

  • Trio de Postres : ¡A Trio of Desserts, a Sweet Way to Round off Your Meal!

Tapa Christmas Menu


  • Pollo al Infierno : Boneless Chicken Thighs baked slowly in a Chorizo Enriched, Piquant Tomato Salsa

  • Delicias de Ternera : Slowly Braised Shin of Beef Croquettes, Rolled in Polenta & Accompanied by a Duo of Mojo Salsas; Mojo Picón & Mojo Verde

  • Secreto Iberico : A Cut of Pork which isn’t readily available in the UK- Secreto has an Incredible, Almost Buttery Texture to it When Griddled.  Adorned with a Piquant Roasted Yellow Pepper Salsa

  • Costillas : Baby Back Ribs, Baked Slowly in Beer, then, Glazed in a Homemade Marinade & Finished on the Char- Grill.

  • Chuletas de Cordero : Lamb Chops, Rubbed with Rosemary, Thyme & Garlic

  • Tortilla con Sobrasada : Traditional Spanish Potato & Onion Omelette, with Layers of Sobrasada- A Soft, Spreadable Chorizo- & Manchego Cheese

  • Morcilla de Burgos : Morcilla de Burgos 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

  • Carrilladas Ibéricas : Cheeks of Iberian Black Pig, Braised Slowly in Red Wine, Topped with Apples Caramelized in Pedro Ximenez Sherry & Adorned with Flakes of Almonds

  • Presa Ibérica : ¡Presa is a cut of Pork that sits beneath the shoulder & loin of the Iberian Black Pig, a BRILLIANT Piece of Meat, we just Griddle it to Medium Rare & Glaze it with a Red Wine Reduction


  • Puntillitas : If you like Calamares, you’ll love these! Lightly Floured, Crispy Baby Squid

  • Dorada : Pan Fried Fillet of Sea Bream Topped with a Manchego Cheese Infused Pesto

  • Pulpo : Griddled Galician Octopus, Sat Atop a Cremed Leek Sauce & Dusted with Spicy Paprika

  • Ceviche : Thinly Sliced Fillet of Sea Bass, Cured with Citrus & Aji (an Aromatic South American Spice) & Topped with Mango & Pomegranate

  • Brochetas de Bacalao y Gambas : Skewers of Fresh Cod & Prawns, Marinated in Mororish Spices.  Our Signature Dish.


  • Berenjenas con Miel : Aubergine Crisps, Drizzled with Honey. ¡Our Best Selling Tapa!

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

  • Tortilla con Espinacas : Spanish Potato & Onion Omelette with Spinach & Layers of Melted Manchego Cheese

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

  • Torre de Remolacha y Queso de Cabra : A Tower of Thinly Sliced Beetroot & Homemade Creamed Goats Cheese with Herbs, Adorned with Walnuts

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

  • Parrillada de Espárragos y Cebolletas : Char- Grilled Asparagus Spears & Whole Spring Onion, Drizzled with a Homemade Romesco Sauce.  Our Playful Take on Calcotada