FEATURE // Spanish tapas
The return of
tapas
FOR MANY DINERS, their first small plates dining experience was at a tapas restaurant. Like most cuisines, tapas peaked
before it mellowed out in popularity, but venues are beginning to re-emerge in a more modern form, offering dishes that
are reflective of traditional Spanish cuisine. To find out more
about the Spanish tapas offering of today, Hospitality speaks to Iberica’s Joaquin Saez and Beso’s Ana Cortes Garcia.
The cuisine that put the small plate on the map has a new lease of life.
When Joaquin Saez arrived in Australia 10 years ago, the tapas
WORDS Amy Northcott
scene suddenly just died as there was no demand for it,” says
scene was going through a rough patch. “The Spanish dining
the chef. “There was a lack of care for the products and a lack of
variety of dishes as well — it got a little bit boring. I think it was considered as a basic option and there was a lot of fried stuff like garlic prawns and croquettes.”
24 | Hospitality
