23 November 2011


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.

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