“The tapa is the ideal eating format. It lets you each many things with an extensive variety for the same price.”

In Yebra, imagination when making tapas is fundamental. “Every week we change four or five plates to innovate. Our tapas depend on the season, new techniques and new concepts. We’re putting our money on creative cooking. Our sample menu is focused on tapas, on minimalism,” Francisco Jaiver affirms.

“With the rise in Spanish gastronomy, professionals have been taking the tapa more seriously and focusing all their creativity on it. Before, tapas were not so elaborate nor carefully prepared like they are now.” He fondly remembers one tapa in particular: “Iberian jowls in sauce. A lifelong memory.” Restaurant Zurrutraque (Seville). Tlf: 954 540 962.

Suggestions of the chef:

Ajoblanco (garlic and almond soup) with mushrooms, cuttlefish and scallops
Cod au gratin crepes with dutch sauce and trout eggs
Iberian bacon over a low flame with scarlet shrimp and Mango syrup