Restaurant's Tapas in Barcelona-the tapas as way of life

 What is a lid?

The Royal Academy of the language, defines it as "any portion of edible solid able to accompany a drink". A cover in Spain is fundamentally a piscolabis that is serves in certain bars or restaurants accompanying to the drink (alcoholic or not) the top, to is can estimate as such, must take is between them main meals and as appetizer, that serves to the body stamina until any of them already mentioned, meals main of the day.



It is customary to say, that the etymological origin of the word cover comes from the old custom cover the cups and glasses of wine in the taverns and inns with a piece of bread or with a slice of ham, to prevent that receive insects, or is deposited dust inside.

Ham Cap barna restaurant

 What does history say?

There are different versions that have been passed from generation to generation about the origin of the lid. Among the best known argues that goes back to the middle ages, throughout the period of the reign of A. X el Sabio in the 13th century; it is stated that due to an illness he suffered was forced to take some sips of wine per prescription, and to avoid the effects of alcohol, taking small nibbles between meals drink accompanying. After restore is laid out that wine not be served in the Inns of Castilla unless it was adequately accompanied by a ration of food; This measure could be that guests were not so impaired by alcohol of the wine, which covered its effects.

The legend

Another story of legend, during the reign of the Catholic Kings, due to the increase in incidents caused by the road leaving the pubs as a result of the huge amount of ingested beer and wine, is forced to the innkeepers to manage the wine cup either pitcher of beer with a lid. This consisted of a plate with some cold food, already out ham, cheese, either that the landlord had at hand. The clients of the service had to first finish with food to remove the CAP and in this way take is the wine or beer. This measure was intended to put an end to the incidents of the cartwrights, trying these out of the pubs less drunk possible.

bleeding typical Spanish tapas barcelona restaurant guito

Other stories

A third folk tale says that the nickname of "tapa" sprang up when the Catholic monarchs, going from visit to Cadiz stopped on the ride from the island of l. (nowadays San F.). In the tasca on which stopped, there was an exaggerated number of flies. For this reason, F. II of Aragon requested, through a slice of any sausage that the landlord had it plugged his glass of wine. Thus did the innkeeper, covering the glass of the monarch with a slice of salami with this phrase: "here is your lid, Majesty". This became in short time in a custom in Spanish bars, especially in summer, since warm weather favored the emergence of flies at a time in which hygiene shone by their absence.

In 17TH-century Seville circles and private of the Sevillian middle class clubs (located in calle Sierpes) used to ask for drinks at convenience stores in the vicinity, by standard general beverages were transported and with the courtesy of the owners put slices of ham, cheese, spine, on the mouths of the vessels, thus prevented the entry of dust at the same time they advertised their services in front of the competition. Top culture begins to emerge in certain Spanish kitchens, for example, in the Madrid kitchen, the culture of the tavern as a site where drinks are served, is soon popular to provide small grocery.


Tops mixed the end of a meal with the socializing, is for this reason that the lid is attached to the Act of 'tapas'. Bars, understood as meeting places, are the ideal place for the 'lid'. This term out verbs: 'tapas' (eating tapas), ' tapas' (go travelling form for different bars and restaurants).

Tourist companies, which put the restaurant Guitó in Barcelona on its routes, for a tasting of beverage more including top, as commonplace in the area. In many provinces of Spain, it is also common to provide small caps cold or hot as olives, patatas bravas, squid, sausage, paella or even dried fruit to accompany the drink.

Only in certain provinces hot tops, given the roots of his character, are considered virtually inevitable for the host. Partner to the consumption of a beverage, in provinces like Ávila, Segovia or Cáceres are traditional tapas cooked like croquettes, bocatines, squid Roman, Spanish omelette, squid rings of squid, lean, peppers stuffed, etc… where the top hot or cooked has no opponent in front of the cold lid, remaining in the background.

Patatas aioli spanish tapas restaurant barcelona

The most famous caps

F. de Quevedo in his novel about the "life of el Buscón" makes mention already in the first chapter on an edible afin called 'warning' either also "avisillo".

Lazarillo de Tormes novel whose first edition dates back to the one thousand five hundred and fifty-four has on multiple occasions as 'tapan' glasses with groceries.

Spain "tapa" film, directed by J. Corbacho and J. Cruz in 2005, focuses its reasoning in a usual tapas bar in Hospitalet de Llobregat where are different characters.

In the series thieves go to the office that is wheel in a bar, is usual tapas are served and they are exposed at the sideboards of the bar.

The secret lies in the variety

The plurality of the covers is great and will depend largely in the culinary area of Spain where the diner, halle since the letter of a restaurant in Barcelona, will be similar to that of one of Sevilla, but will have some typical tapas in every region.

There is a Canyon which lies about the size of the cover, although in the majority of cases, they usually serve in rather small plates. Apart from these regional peculiarities, there are other categories such as: caps that are served cold or that are served hot. In a bar of "montaditos" they will serve with bread in the shape of small sandwiches, elsewhere will serve in earthenware pots and other directly in dishes.

pies restaurant bcn tapas

In certain bars is also common to put curious names to the more elaborate tapas, giving site to titles such as secret, jumble, toy esmayao, foo and so on which the attention of the customer and in general forced him to ask the waiter exactly what is Cap. The cover represents fertile ground for the imagination.

"Olive green, Chamomile", crushed, olive, stuffed, seasoned either pitted, could by themselves occupy a treaty from the top. Next to them, also slices of chorizo or sausage backbone, have universal slices of cheese or cured ham, which in the end and after are the origin of the "lid" of the medieval wine vase. And since these secular ingredients, the recipe book of tapas encompasses all kinds of food: meat, fish, vegetables, eggs and other products can be part of the planet from the top. The fried were imposed on sauces, except in certain small exceptions: anchovies, calamari, sausages, fritters, croquettes, potatoes and bacon are a part of the planet from frying caps; Casserole stews also did, such as tripe Madrid, aubergines from Almagro either seasoned beans.

olives Spanish tapas barcelona restaurant

And finally, secular recipes like potato omelette, cod fritters, croquettes, and the Pickles were as required at the time of the snacks that, accompanied by any salad, dishes could replace smoothly a full meal.

On the other hand we have skewers, which are small skewers with combinations you want, mounted on sticks larger and thicker. Sticks used to chop stick and put it in the mouth in clear allusion to the flags of bullfighting are called banderillas. In this set we have the tomato and serrano ham, Ham with melon, chorizo and peppers, etc, the combination you want, mounted on a toothpick, it is a skewer.

International tapas

If we put together ingredients from other European countries and combine them with the Spaniards we can have some delicious snacks. If a sandwich or a cap or a good bread add you a bit of foie gras either French pate, and the complete with ham or cheese of Spain will find that it gives you a good combination and here derive as many alterations each cover as you can think, but each area of Spain could give you the recipe of his best-known covers. The best known of them all, is the Spanish omelet from eggs and potatoes with onion, a lid with an infinity of variants, as for example, omelette with chorizo, asparagus, ham, peppers, artichokes, etc… On the other hand, they have finished joining the tapas of Spain the canapés of smoked fish, Pate or caviar, Chinese rolls stuffed with vegetable, fish smoked Northern, German sausages, melted Swiss and French cheeses and cakes either pates of Central Europe. Diversifying further, tapas in our bars.