I admit that I came to tapas fairly later in life. But we had some great ones a little while back, at a local restaurant (Remy) with a former colleague and his wife. I was particularly impressed by their use of fresh, in-season produce, such as artichokes and asparagus (both of which I really like). Yes, mushrooms, olives, cheese and so on are all fine, but you can get these at any time. And I'm not a fan of calamari.
We followed a selection of tapas with mains (these were nice, too). On the night we were there, there was live music, which added interest, but it does get a bit much in a confined space.