Kyllingklubber med BBQ saus.
Chorizo, smakfullt krydret spansk pølse.
Råstekte potetbåter med vår egen krydderblanding og hot sauce. Ett må ha på alle tapasbord!
Albondigas picante, spicy kjøttboller i tomatsaus.
Scampi på spyd, marinert i chili og hvitløk. Farlig gode.
Oliven. Kjøkkensjefens nøye utvalgte oliven.
Nystekt focaccia og aioli.
Månedens tapas og historien om månedens tapas:
Nobody really knows the true origin of tapas although there are many theories and historical figures involved around various stories, the origin of Spanish tapas remains a mystery to this day and it can be left to the individual as to which theory they find the most plausible.
The first thing to recognize is that three kings are involved in the whole tapas theory, not the “Los Reyes Magos” on January 6th where the kings deliver presents to the children but another three kings of old namely, King Alfonso X, King Alfonso XII and King Felipe III. One of the more popular origins lies with King Alfonso X who reigned over Castille in the Thirteenth century. It is said that the king had become very ill and as a result was only permitted to eat small bites of food and a little red wine throughout the day. Eventually the king recovered from his illness and immediately declared that no inn in Spain was to serve wine unless it was served with a little bite to eat.
Lastly we have the old story from workers in the campo (farm workers). It is said that working in the fields after a large meal at lunchtime was near impossible so farm workers took small portions of food that they would eat throughout the day thus not working on a heavy stomach. There were no lunchtime break in those days just regular short breaks in which the workers enjoyed some wine and of course tapas. These small dishes would take the form of olives, cheese, slices of serrano ham or cured sausage.