History of Tapas
According to “The Joy of Cooking”, the original tapas were the slices of bread that sherry drinkers in Andalusian taverns used to cover their glasses between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. But soon, enterprising bartenders were putting small snacks on the bread, and the lowly tapa - derived from the word tapar, (to cover) - became as important as the sherry.
Tapas evolved along with Spain's history through the incorporation of ingredients and influences from many different cultures and countries. The east coast was invaded by the ancient Romans who introduced the olive and new irrigation methods. The invasion of the Moors from North Africa in the 8th to 15th centuries also brought olives to the south of Spain, as well as almonds, citrus fruit and fragrant spices. The influence of their 700-year presence is still evident today, especially in Andalusia. The discovery of the New World brought the introduction of tomatoes, Capsicum sweet, and chili peppers, corn, beans and potatoes. These were readily accepted and easily grown in Spain's micro-climates.
How to dine on tapas at Barcelona Restaurant
There are really no rules except that you should share the dishes with the other people at your table. Our tapas are bigger than traditional tapas, so we recommend that you order 2 or 3 per person. It is a lot of fun and a great experience.