(0131) 4766776 tapa@tapaedinburgh.co.uk

Christmas 2018


 Our Christmas Menu is available throughout December.  To start with we offer farmhouse bread and homemade dips accompanied by our fantastic Gordal Olives.  This is followed by 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, Churros con Chocolate to share for your table.

The menu is priced at £22.50 per person

We have carefully crafted our menu to offer the experience we expect, and we pride ourselves in offering all our guests the same levels of service,  regardless of the size of group.  The Menu is perfectly tailored to suit groups of all sizes, from smaller more intimate events to parties of up to 70 people.  Our menu is flexible, and can easily be adapted to suit all dietary requirements.

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 or call us on (0131) 4766776.

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

Should you have any questions or queries do not hesitate to contact us.

A PDF copy of the menu can be downloaded here

Tapa Christmas Menu

£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!

Tapa Christmas Menu

  • 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 an Almond and Soberano Brandy 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


  • Recomendamos / Our Recommendations

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

  • 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 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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .    Pan Seared Scallops, Sat Atop of Butternut Squash Salsa, Dressed in a Garlic & herb Infused Olive Oil & Adorned with Toasted Pumpkin Seeds (Plus a small supplementary charge of £2.00)

  • Gambas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .     (4) Pan Seared Tiger Prawns, chargrilled 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 Pear, Poached in Rioja & Stuffed with a Light Blue Cheese Mousse.  Dressed with the liquor that poached the pear & Adorned with Crushed Walnuts & Pistachio 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