Sunday - Thursday : 11:00 AM - 10:00 PM
Friday - Saturday : 11:00 AM - 11:00 AM
At La Tasca, we’re passionate about freshly cooked, authentic Spanish food.
Our exciting tapas range lets you choose from a variety of dishes and taste experiences.
The Tale of Tapas
Nothing says Spanish cuisine like tapas. These bite-sized morsels – bursting with intense, zesty flavor have a name derived from tapar, meaning ‘to cover’ or ‘lid’.
The exact origins may be hazy, but there is one story which we really like. At the end of the working day, farmers and laborers would retire to their local ‘tasca’ for a well-earned drink, which was covered by a hunk of bread to keep the flies away.
Over time, the innkeeper began to add small items, such as cured meats and olives. This edible lid gradually evolved into today’s tapas dishes. These roots are proudly displayed in every restaurant, thanks to a rustic décor and vibrant atmosphere.
La Tasca’s Paella
Paella is a rice dish which originated in its modern form in the mid 19th century near Lake Albufera, a lagoon near the eastern coast of Spain’s Valencian region.
Contrary to popular belief, ‘la paella’ is actually a cooking utensil. The Moorish people of Al-Andalus often make casseroles of rice, fish and spices, for family gatherings and religious feasts, so establishing the custom of eating rice in Spain. Nowadays, many Valencians regard paella as one of their identity symbols.
A Taste of the Regions
Across the 17 regions of Spain, the customs and characters can vary as dramatically as the landscapes which shape them. La Tasca has brought many regional tastes to our menu such as:
There are hundreds of regional varieties of wonderful Spanish Chorizo, a highly seasoned sausage, typically flavored with paprika, garlic, herbs and spices. Our chorizo is still cured and gently smoked, in the traditional way, giving its distinctive flavor and quality.
The Camporeal Olive comes from Sevilla and is seasoned with oregano, garlic, and bay leaf. The Black Aragon olive is a natural olive which ripens on the tree and is marinated in brine and herbs. It comes from Teruel, in the Aragon region. The Manzanilla is the Spanish olive and comes from the Andalucian region in the south of Spain.
Manchego Cheese is Spain’s most famous cheese, made exclusively using Manchega sheep’s milk. The sheep graze the high plateau of La Mancha (situated in central Spain), nibbling on the abundance of wild herbs in the this central rocky region, resulting in a cheese with a unique taste and aroma.
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