We love Tapas Restaurant & Lounge Bar, and it seems everyone else does too judging by the Tripadvisor certificate of excellence they have held for several years—and during that time frequently and currently the website’s number 1 restaurant in San Antonio. With no more ado, let’s get straight on to our tasting of some of the new plates for 2016.


  • Quinoa Salad

The only thing healthier than this in vogue salad favourite of many a celeb A-lister, is the portion size—which pushes the term tapas to its limit. But we won’t complain at that. Served with chick peas, rocket, black beans, courgette ribbons and sweet peppers all doused in a citrus dressing, the quinoa plate is light, fresh and guilt free.

Tapas Restaurant & Lounge Bar - New for 2016
Tapas Restaurant & Lounge Bar - New for 2016


  • Seared scallops pan fried on a bed of wilted spinach with a sweet chilli, lime and coriander dressing

Oh my days. Forget tripadvisor, these melting morsels of heavenly seafood have gone straight to my personal number 1 of any tapas dish I have experienced. So full of flavour, and yet so subtle, the spinach, chilli, lime and coriander all came through to shine playing their part in this poetry on a plate. Note that this dish goes from ‘we’ to ‘I’ in the description. Tapas may be known as the food for sharing, but you should most certainly keep this one to yourself.


  • Rosemary chicken in a creamy parmesan and garlic sauce (bottom left)

Really pleased that this dish was on our order of service. It is not the type of dish I would be likely to order if choosing myself—but something of a revelation. Moist chicken in a thick creamy cheesy, garlic sauce with the Rosemary elevating it to something that bit more sophisticated. It earned the descriptor ‘heavenly’ from my co-taster who correctly pointed out it would be a great dish for children. One that could be eaten all day, but both fortunately and unfortunately we must move on.


  • Pulled jackfruit and courgette noodles

Indonesian shredded jackfruit served with courgette noodles with a soy, orange, chilli and parsley dressing.

For us it was a first experience with Jackfruit and so for the uninitiated here is a bit of background.

Jackfruit is the largest tree-borne fruit in the world — one fruit can weigh between 10 and 100 pounds and contain hundreds of seeds that are rich in protein, potassium, calcium, and iron.  It is native to South East Asia, and is hailed by some as the new miracle crop that could save the world  from starvation.  Wow, quite some crop then, but what does it taste like?

To be honest I still cannot make my mind up. I have seen descriptions likening it to pulled pork. I get that in terms of texture, but I didn’t get a taste of pork at all. We were a divided table, one loved it, and one still didn’t know whether he liked it or not after eating the dish.  That is one of the great things about the Tapas approach to dining—everybody finds their favourites.


  • Marinated chicken skewers with sriracha mayonnaise

Skewered chicken with a Cajun and smoked paprika rub. The mayonnaise is spicy; the chicken is moist and juicy with an afterheat and lingering taste that suited us perfectly—though we might recommend it as the last plate on your menu selection to avoid overpowering some of the more subtle delicacies on offer.


  • The Aficionado

Tequila, Tia Maria, Kahula, coffee patron and an espresso shot, this variant of the espresso martini packs that extra punch and pucker up bitterness sipped through the sweet creamy salve of the frothy top.

Coffee cocktails will be a love or hate option for most readers and again we had a divided table, but that brings us to the ying to my aficionado yang …..


  • Flower Power

Gin, cucumber, rose syrup, elderflower syrup and lemon juice, described perfectly by my opposite number as ‘like you are drinking India, unique and absolutely amazing’.

go to the tapas website here