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Flash fried silver fish with lemon (Andalucia).
Clams with sherry sauce and white asparagus (Basque).
Sauteed gulf shrimp, garlic and guindilla white wine (Andalucia).
Seared head-on shrimp, rock salt and lemon (Andalucia).
Cold ahi tuna avocados, mangoes and tomatoes (New Spain).
Fresh anchovies in a garlic escabeche (Malaga).
Tender calamari rings and club soda batter (Basque).
Almond crust stuffed squid with ink tomato sauce (Basque).
Steamed mussels in a very spicy pepper and tomato hot sauce (Basque).
Egg dipped cod with sweet pickle aioli (Basque).
Crab stuffed peppers in a saffron sauce (Rioja).
Layered crab and eggplant tart (Catalan).
Breaded calamari steak with cold cheese aioli (Basque).
Cold marinated seasonal seafood medley (Galicia).
Gulf shrimp with garlic and white wine (Huelva).
Glazed escargots in a sherry vinegar aioli (Mahon).
Snails, chorizo, Serrano ham and red wine (Baleares).
Spanish meatballs in a roasted tomato sauce (Murcia).
Red pepper sausage (Rioja).
Basque style sausage with sherry (Basque).
Pork tenderloin, Serrano, almonds and spices (Extremadura).
Grilled tenderloin of beef with adobo (Andalucia).
Flame broiled lamb chops with herbs (Old Castile).
Imported aged cured Serrano ham (Salamanca).
Ham and cheese croquettes (New Castile).
Braised oxtail in a Tempranillo-paprika sauce (Basque).
Garlic chicken casserole with potatoes and carrots (Castilla).
Oven roasted chicken thigh in lemon-garlic (Andalucia).
Thin pound of chicken breast with tomatoes and herbs (Burgos).
Rabbit stew with bread sauce (Catalan).
Imported aged cured acorn fed black foot pig (Castillo).
Pan fried black rice sausage (Salamanca).
Leek tart in a puff pastry purse (New Basque).
Braised mushrooms with garlic and sherry (Andalucia).
Open fire roasted peppers with olive oil (Rioja).
White asparagus with aioli (Rioja).
Egg dipped marinated artichoke hearts (Rioja).
Toasted bread with fresh tomato rub and olive oil (Catalan).
Spicy red potato wedges (Burgos).
Roasted potatoes, cilantro aioli and Serrano ham (Levante).
Spanish potato pie (all over Spain).
Peppers, onions, eggplant, tomatoes and garlic over bread (Cataluna).
Thyme and olive oil marinated sheep cheese (La Mancha).
Cabrales cheese with quince paste (Asturias).
Assorted Mediterranean marinated olives (Andalucia).
Stuffed portabello with goat cheese (Cantabria).
Chickpeas and spinach dip (Zaragoza).
Zuchinni and cauliflower with Manchego Bechamel (Rioja).
Open-face empanada with Iberico apple bacon, goat cheese and basil (Montes de Malaga).
Seafood soup with croutons (South Andalucia).
Spanish cold tomato soup with thyme (Cordoba).
Tomato salad with goat cheese and basil (Murcia).
Roasted garlic soup and egg drop (Basque shepherds).
Red bean soup, black sausage and chorizo (Basque).
Field green lettuce, oranges and a fig vinaigrette.
Romaine lettuce salad with shrimp and Cabrales (Huelva).
Side of saffron rice (Sevilla).
Braised salmon with txakoli wine, parsley, hard-boiled eggs and white asparagus (Basque).
Filet of sole, egg dipped and served with roasted garlic and mushroom sauce (Rioja).
An array of clams, mussels, shrimp, scallops and mushrooms with cumin, bay leaves, guindilla and sherry wine (Cantabria).
Catalan style stew with shrimp, fish of the day and mussels in a delicate chamomile sauce and croutons (Catalan).
Broiled ahi tuna with basil and fresh tomato sauce (Andalucia).
A masterpiece of saffron rice with clams, mussels, shrimp, chicken, txistorra, peppers, onions, tomatoes and peas (Valencia).
Saffron rice with chicken, sausage, tomatoes, onions, garlic, roasted peppers and peas (Andalucia).
Seasonal garden vegetables with saffron rice (Aragon).
Catalan style black rice with squid, shrimp and crab (Catalan).
Fideos pasta, shrimp, calamari, garlic, tomatoes and saffron (Catalan).
Escargots, peas, green peppers tomato and onions (Levante).
Shrimp paella with jalapeno, chile de arbol, chipotle, banana pepper and cayenne. Very hot (USA fusion).
Catalan style rabbit with a peppery tomato sauce (Catalan).
Serrano ham and Spanish cheeses wrapped chicken breast with capers and guindilla sauce (Aragon).
Pork loin, saffron and vine ripened tomato (Extremadura).
Lamb osso bucco, Castille style (Castilla la Vieja).
Filet of beef with Spanish blue cheese (Asturias).
Broiled tenderloin tails with infused shrimp and Rioja wine sauce (Castilla y Leon).
Broiled rib eye with roasted peppers (Rioja).
Oven roasted oxtail with carrots, roasted peppers and Tempranillo wine sauce (Basque).
Spanish creme caramel.
Banana and apple bread pudding.
Hazelnut Nutella cheese cake.
Catalan creme brulee with seasonal berries.
Cinnamon baked apple in puff pastry with vanilla ice cream.
Chocolate swirl cake with a condensed milk sauce.
Assorted Spanish cheeses with apple.
Menu for Tapas Papa Frita provided by Allmenus.com
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