Review - Tapa June 2009

REVIEW OF THE MONTH - TAPA BARRA Y RESTAURANTE - Wishart's Warehouse , 19 Shore Place -0131 476 6776



My first trip to Tapa was to the opening where the ready flow of rioja and cava recalled nothing less that the infamous EED ‘wine lakes’. By 9pm guests and staff alike were in full flamenco swing. It was obvious; owners Kate and Robert Scobie know how to throw a party. I resolved to return soon.



Fast forward two weeks and the remit was simple: meet my friend and eat. On arrival I scanned a menu of tapas as long as your arm and noted that the vegetarian section is as extensive as the meat and fish. I ordered aubergines with honey to 'keep me going' and a large portion arrived along with complimentary bread and olive oil. They had been treated with the TLC that this vegetable demands. Their soft flesh was coated in a light, crispy tempura. The honey dressing was a revelation. I planned to save some for my friend but the slices were just too good and they disappeared one by one.



My friend didn’t arrive but Robert Scobie came to my rescue with a large glass of red. Encouraged, I ordered the Serrano ham and Manchego cheese platter (£6.00).Rolls of crimson Serrano were promptly popped into the mouth and chewed. Succulent with deep, earthy flavours. The Manchego was, well, Manchego, but none the less for being so. I love this hard, salty cheese washed down with a glass of full-bodied rioja. A saucer of boquerones too because who can resist? They are served with olive oil, balsamic and a squeeze of fresh lip-smacking lime.



On my third visit I had habas con jamon (£4.75), chorizo a la plancha (4.75) and a tapas-sized portion of paella. The grilled chorizo was spicy and sizzling like the Spanish sun.; a swirl of fragrant pesto was unexpected but worked. The broad beans with ham is an inland, rustic peasant dish; comforting. The paella had good texture and flavour from saffron, chicken on the bone, squid and prawns. Tapa is now serving paella as a Sunday speciality – a great idea for the summer.



Robert and Kate’s credentials are The Tapas Tree and Tapas Ole in Edinburgh and a year in Spain. Their passion for Spanish food is only surpassed by their flair for hospitality. A good skill set for a Tapas restaurant.