Crispy-fried potato chunks are coated generously with creamy aioli and a housemade chili sauce that has warmth without burning. This simple dish represents the foundation of Spanish tapas — quality ingredients, correct technique, no pretension.
Tips from diners
This is filling comfort food at an honest price — order first to anchor the table while you explore other tapas.
Octopus is sliced paper-thin and marinated in smoked paprika and extra virgin olive oil. The result is tender, with a gentle paprika warmth and grassy olive oil finish. It requires no cooking, just marinating, yet shows technical precision.
Tips from diners
This proves that great ingredients and proper preparation need no embellishment — eat it plain to taste the octopus and paprika fully.
A three-ingredient pintxo that demonstrates restraint. The smoked sardine is salty and textured, the pickled onion adds vinegary brace, and the green olive rounds it out. It's a bite-sized teaching moment about Spanish simplicity.
Tips from diners
Order 2-3 of these per person — they're meant as quick flavor hits, not filling bites.
The exterior is light and crunchy, and the interior is creamy with ground squid that's been cooked until very tender. Reviewers specifically mention how the lightness of the breading lets the squid flavor through without greasiness.
Tips from diners
The black color comes from squid ink — if you're hesitant, ask the server to explain before ordering.
Chunks of beef oxtail are braised until they fall apart from their collagen-rich bones. The red wine sauce is rich and concentrated, binding the meat. This is Spanish stew refined to tapa size but with full flavor intensity.
Tips from diners
This richer tapa is meant for sharing — order alongside lighter tapas like the gilda for balance.
A casual tapas bar in Joo Chiat by chefs Carlos Montobbio (Esquina, El Celler de Can Roca) and Antonio Miscellaneo (La Bottega, Casa Vostra). The menu recreates Chef Carlos's favorite memories from Spain's best tapas bars. Warm brick walls and intimate lighting create a Catalan country home vibe.
With 30+ tapas types, order 4-5 per person for a full meal. Mix light (gilda, pulpo) with heavier (rabo, croquetas) for balance.
Warm brick walls, soft lighting, and intimate booth seating make this ideal for couples. Reserve ahead for weekend dates.
Opened Nov 2024, already popular with Joo Chiat locals. Go early or reserve — it fills up quickly, especially weekends.
Tapas start from $4-8 per item, larger dishes up to $28. Average per person $25-35 depending on how much you order.
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