Tapas Culture: The Art of Bar-Hopping That Defines Spanish Social Life
Tapas—small, flavourful appetisers served in bars—are more than just food; they represent a Spanish way of life that values social connection, community, and leisure time. The tradition of "tapeo" or "ir de tapas" (going for tapas) is strolling from bar to bar, trying various specialities while socializing—an informal ritual important to Spanish society.
The origin is still questioned. The term "tapa" means "lid," and one explanation holds that tapas originated as bread or gammon slices covering wine glasses to keep flies away. Another person dates the practice to King Alfonso X of Castile, who mandated that drinks be served with tiny amounts of food to prevent public drunkenness. Mediaeval innkeepers may have given refreshments and drinks to travellers on long travels.
According to one famous legend, the ritual gained popularity in Cádiz when King Alfonso XIII visited Ventorrillo del Chato. Strong beach breezes threatened to blow sand into his sherry glass, so the waiter placed a gammon piece on top to cover it. Amused, the monarch ordered another drink containing the same "tapa".
Tapas culture prioritises social interactions over formal eating. Spaniards frequently visit many bars in one evening, sampling a different tapa at each stop. Many bars have minimal seats, so patrons eat and converse while standing up. Tapas complement wine, beer, or vermouth, and certain places (particularly Granada and León) provide free tapas with every drink order.
Spain has the world's largest pub density, with around one pub per 200 people. Bar types include taverns (traditional establishments serving wine, cider and beer with rustic décor such as barrels and wooden counters), tascas (modest establishments allowing standing drinking), bodegones (serving young wine from barrels), mesones (meals for travellers), chigres (Asturian cider bars), breweries (specialising in beer varieties) and wine bars.
Tapas can range from simple (fried potatoes, almonds, and olives) to extravagant mini-feasts. Popular dishes include patatas bravas (fried potatoes with spicy sauce), jamón ibérico (Iberian ham), croquetas (croquettes), tortilla española (Spanish omelette), gambas al ajillo (garlic shrimp), and pimientos de padrón (Padrón peppers).
Traditionally, one tapa was chosen for each bar based on its speciality. Sitting at tables and eating many tapas was deemed touristy, but locals have accepted the tradition.
