For a foreigner, ordering tapas can be a daunting affair. Making yourself heard above the noise is one problem, and there is also the lack of written menus. The Born district's Taller de Tapas (Tapas Workshop) takes the trouble out of tapeando. Patrons can sit at a table and order from a trilingual menu. The tapas are prepared in an open kitchen, where there is not a microwave in sight. The owners are always on the lookout for new ingredients that will work in tapas, which means that every week there is a board of specials. The regularly featured tapas delights come from all over Spain: marinated anchovies from L'Escala on the Costa Brava, Palamós prawns with scrambled eggs, grilled duck foie, and sizzling chorizo cooked in cider. For those that like something a bit more substantial for breakfast, they do a morning tortilla menu.
- © Frommer's 2013
- Highly Recommended 2010