The Independent
From a pre-dinner snack to haute cuisine, tapas is now a gourmet choice. Andy Lynes offers a contemporary guide.
In recent years, Spanish tapas have been elevated from a few pre-dinner bites of ham or seafood over a glass of sherry in a bar to the main event of the evening. Even some big-name chefs, many influenced by the unbounded haute cuisine creativity of El Bulli's Ferran Adria, are injecting new life into an old idea.
Housed in the Reina Sofia Museum, Arola Madrid, Calle Argumosa, 43, Madrid (00 34 91 467 02 02; arola-madrid.com) offers samples of double Michelin-starred Sergi Arola's contemporary Spanish cuisine, including a version of patatas bravas and Iberian pork loin with manchego, chillies, and pistachio.
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