Take your palette to the Basque region of Spain and head over to Tapella Bar and Restaurant. It’s a modern Spanish restaurant nestled within the confines of Greenbelt 5.
Tapella spearheads their food with influences from the Basque region while also taking influences from nearby neighboring countries.
Tapella has been around since 2009 and t can hold up to 160 guests and houses in a casual and laid-back ambiance. If you want a place to eat tapas with a good selection of wine, then Tapella bar and restaurant is the place to be.
Ingredients are sourced from Spain, Morocco, and locally where they are able to bring these parts together and bring life to Tapella.
Tapella is adorned with modern furnishing and hues of light and dark. They have an air-conditioned and al fresco dining options.
On a quiet Saturday afternoon, we spent some time with Chef JP Ozamis who walked us through his creations and interesting stories behind every dish that was served to us.
One thing that we love Tapella is on how they meticulously curate and source their core ingredients such as the locally made chorizo that they use in their dishes.
FGDO Top Picks
A mix of various greens with olives, capers, and onions served with a side of in-house Caesar salad dressing.
Chopped tuna pieces with a variety of peppers, onions and dressed in vinegar and lemon. Scoop some up and place into the shrimp crackers. Each bite is refreshing and addicting.
El De Carne – Moroccan inspired Angus beef skewers
Tender beef served with a side of aioli. The rich flavor of Moroccan spices coming forth every bite.
Carpaccio de Ternera
Beef Tenderloin marinated with raw peppercorns frozen then served with olive oil, and manchego. The thinly sliced pieces of beef melt in your mouth.
Anchovy dosed with vinegar then topped with, garlic and olive oil.
Deep fried baby squid served with an aioli sauce. Light, crisp, and perfect with the thick garlic sauce.
SOUPS AND STEWS
Chunks of pork, chorizo, and Galician beans. Perfect for after drinks.
Paella De Marisco
An assortment of seafood topped on paella rice, don’t forget to squirt a bit of lemon for a more balanced taste.
An open-faced omelet topped with chorizo bits.
Arroz Sobrassada with herb sauce
Soft chorizo bits mixed in with the paella rice then topped with potato chips. Drizzle some of the herb sauce to really elevate the flavors
Pasta Con Chorizo
Homemade pasta topped with a tomato sauce and locally made chorizo. Al dente pasta absorbing the strong flavors of the chorizo to create a satisfying mouth full of this dish.