(0131) 4766776 tapa@tapaedinburgh.co.uk

Christmas 2017

 Our Christmas Menu is available throughout December.  To start with we offer farmhouse bread and homemade dips followed by your choice of Starter from our menu.  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, Churros con Chocolate to share for your table.

The menu is priced at £27.50 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.

We do not take deposits,  however, we do outline a few terms and conditions, please see our Booking Terms & Conditions for more information.

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

£27.50 per Person
  • To Begin…

  • Pan Artesanal : Selection of Artisan Bread & Homemade Dips

  •  Starter : Your Choice of Starter for our Starter Selection

  • …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…

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

  • Starter Menu

  • Gazpacho de Remolacha
    We understand that not many of us can get our head around the idea of cold soup, but we urge you to give our BRILLIANT Beetroot Gazpacho a chance!

  • Pate Iberico
    Homemade Iberico Meat & Spanish Brandy Pate, Adorned with Noe (A 30 Year old Vintage) Pedro Ximenez Sherry Gel & Served with Nairns Oatcakes

  • Salmon
    Thin Slices of Scottish Salmon, Home Cured with Valentia Gin

Tapa Christmas Menu


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

  • Croquetas de Carrilladas : Croquettes of Iberian Black Pig cheeks, sat atop an Apple Sauce made from Apples Caramelized in Noe 30 Year Old Pedro Ximenez

  • Secreto Iberico : So if Presa is akin to Fillet Steak, its Sister Cut Secreto would be your Rib-Eye. It sits just behind Presa on the Iberian Black Pig & has much more marbling, but, this nutty fat only serves to create an incredible, almost buttery texture to the meat when Griddled.  To compliment this we adorn our Secreto with our Homemade Pate Iberico

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

  • 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

  • Lagarto : An incredibly Tender cut of Iberian Black pig Meat that we marinate in Cumin & Garlic, Roll in Polenta & Dress with a Spicy Yellow Pepper Salsa

  • Presa Ibérica : If Iberico is to Pork what Wagyu is to Beef, then Presa is your Fillet Steak.  Ok, so it’s not from the corresponding part of the animal- Presa sits beneath the shoulder & the loin of the Iberian Black Pig- but, by allowing the Pig to forage freely amongst the dehesas (the forests of acorns) that surround Salamanca, we’re afforded a stunning piece of meat that is- not only- tender & well marbled, but, also wonderfully nutty & exactly like a piece of Red Meat! So…with this is mind we griddle it only to Medium Rare- at Pink the flavour of the meat is just AMAZING- & Glaze it with a Red Wine Reduction


  • Calamares : Salad of Lightly Floured Fried Squid, with Radish, Chilli & Garlic Salsa.  Dusted with Smoked Paprika.

  • Pulpo : Griddled Galician Octopus, Sat Atop of a Creamed 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 : Skewers of Fresh Cod and Prawns One Skewer or Two Skewers (Please be aware that there is a £4 Supplement to order the Two Skewer Option with your Christmas Menu)


  • 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

  • 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 Top (Like a Creme Brulee!) adorned with Peach Alioli & Ground Pistacchio & Chilli

  • 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