Spanish creativity uncovered – a cut above the average patatas bravas
One of the earliest contenders on the Edinburgh tapas scene, Leith’s Tapa is up against stiffer competition now than when it first opened in 2009, not least because other forms of national cuisine are jumping on the tapas wagon too (a high-profile venture round the corner offers Indian-style tapas dishes, for example). Yet despite the fact it’s somewhat hidden away on a side street, its presence is essential to a Leith Shore area which has built a reputation as one of the most interesting and varied dining districts in the city. Amidst all this, Tapa remains a popular choice with locals and those who’ve sought it out and made it a favourite under their own steam.
The old warehouse space it inhabits is high-ceilinged and airy, but the clean lines of the renovation and the warm colours of the décor mean it stills feels intimate across both its rooms, with Spanish posters and the fake bull’s head, for example, offering a sense of place. Sevillan chef Paco Martin Romano, meanwhile, offers a choice of food which is authentic and significantly removed from the familiar choices at a chain tapas bar. Try, for example, the chistorra (a form of chorizo) hot dog served with mustard salsa, the Iberian pig cheeks braised in red wine or the Galician octopus in orange and pine nut vinaigrette, washed down with one of an impressively-chosen range of red and white Spanish wines.
19 Shore Place
|Opening hours:||Sun-Wed noon-9pm, Thu noon-9.30pm, Fri-Sat noon-10pm|
|Price:||£26 to £40|