It is called Taller de Tapas and it is precisely that, a workshop where they prepare the best variety of “tapas”. Located in the elegant zone of Sant Josep Oriol – the plaza adjacent to Plaza del Pí – this new format, founded by restaurant manager José Lombardero, proposes that from lunch to dinners and other times of day, based on the most exquisite quality of “tapeo”, like the fresh green salad, sirloin cubes, Pálamos grilled shrimp, crunchy cooked artichokes, duck foie, fish, Catalan cream and chocolate eclairs.

The modern decoration and efficient spontaneity of the waiters make this restaurant a special place to visit while in Barcelona.

The typical accompany drink for tapas is wine, from different regions: the young “txakolí” from the Basque region, the Penedés or Cava from Cataluña, the ribeiro from the northeast, the young wine from Valdepeñas or the Castilla Rioja and the fine “Jerez” from the South. But without any doubts, the most singular aspect of the “tapeo” resides in its collective character, and the fact that all clients participate of the tradition, paradoxically, an informal ritual. In Asturias and Basque zones, where there are many apples, the wine is substituted by Cider.

The “tapas” have diversified themselves through time. Today, besides the typical olives in all its varieties and dried fruit, you can find small tapas of other products and combinations in small amounts. They can very well substitute a lunch or dinner, where only desserts are not allowed. One must never consider “tapas” as the typical American junk food (fast food). It is more natural, and its practice generates friendship and companionship. In Taller the Tapas you can also try great wines.