Definition: tapas

The word tapas comes from the verb tapar, which means to cover. Originally, in bars, a glass of sherry (fino) was served covered with a slice of bread or ham to protect it from flies. This covering was eaten at the same time as the wine was drunk. In fact, café owners relied on these appetisers to stimulate thirst and encourage customers to consume more.

Since then, tapas have evolved. They are now the main attraction in bars. More than just a culinary speciality, they symbolise the Iberian way of life. In general, Spaniards do not eat lunch until 2 or 3 pm and do not eat dinner until around 10 pm. Eating tapas with a drink among friends is a way to satisfy the hunger pangs that arise between meals, which tend to be late.

They are not always appetisers. Although they are sold in small portions, many tapas are starters or even main courses, and their creativity is limited only by the chef's imagination.

Based on the use of high-quality products, prepared with simplicity, Spanish cuisine combines fresh seafood, tomatoes and sun-dried peppers, as well as regional meat and fish dishes, often flavoured with saffron, paprika and olive oil.

To discover the pleasure of tapas, there are no specific rules on how to serve them. They are a wonderful accompaniment to an aperitif, make delicious appetisers and can even be combined to form a complete meal. Tapas make excellent buffets. They can be eaten cold or at room temperature. Some are served hot, straight from the oven. In this case, they must be prepared in advance and the finishing touches added at the last minute.

What to drink with them? Non-alcoholic drinks, beer, wine or chilled sangria are perfect accompaniments to tapas, but if you want to follow Spanish tradition, nothing beats a dry fino sherry served well chilled.