What happens when Spanish restaurants and purveyors across Canada build one meal together? Fifteen dishes, six courses and a table that stretches from Vancouver to Montréal.
There may be no single way to eat in Spain, but there is a familiar rhythm to it: something savoury to start, plates passed around the table, seafood from the coast, rice meant for sharing and something sweet before anyone seriously considers leaving. If, like me, you’ve spent an evening in Spain lingering over a table of shared plates, you know the pleasure is as much in the succession of dishes and the time spent together as it is in any one bite.
For an ultimate Spanish feast, we reviewed 15 certified Spanish restaurants and purveyors across Canada. The Restaurants from Spain and Colmados from Spain certifications, programs from ICEX — the Spanish government agency behind Foods & Wines from Spain and the international promotion of the country’s food, wine and gastronomy — recognize businesses around the world offering authentic Spanish cuisine and products that meet their quality standards. The result moves from hand-carved jamón Ibérico de Bellota, Espárragos Blancos and Pan con Tomate, to Beef Carpaccio and Pinchos, followed by a classic Bikini Sandwich and Tortilla de Patatas, Croquetas, Vieira Gratinada, and Pisto Andaluz; on to Pata de Pulpo con Sobrasada, Gambas al Ajillo and a traditional Valencian paella; and finally, queso Manchego and Turrón.
Together, they give us all the makings of one dream Spanish meal — a feast that unfolds much as it would around a table in Spain.
Consider this an invitation to seek out a dish you haven’t tried, order an old favourite somewhere new or take a little inspiration home and try your hand at a tapa or two yourself.
Hand-Carved Jamón Ibérico de Bellota from ARC Iberico Imports in Richmond, BC.
Espárragos Blancos found at Barcelona Gourmet in Toronto Ontario
Pan con Tomate y Anchoas from Olé Tapas in Sainte-Anne-de-Bellevue, Quebec
Galician Beef Carpaccio from Beso by Patria in Toronto.
Assorted Pinchos from Little Barcelona in Prescott, Ontario.
Bikini Sandwich from ¿Cómo? Tapería in Vancouver.
‘Mama Paca’ Tortilla de Patatas from Jamonería By ARC in Richmond, BC.
Croquetas de la Casa from La Lola in Kitchener, Ontario.
Vieira Gratinada from Madrina Bar y Tapas in Toronto.
Pisto Andaluz from Bodega on Main in Vancouver.
Pata de Pulpo con Sobrasada from Casa Molina in Vancouver.
Gambas al Ajillo from Santa Marta Bar y Tapas in Toronto.
Paella Valenciana from Montréal Paella in Montréal.
Queso Manchego Curado con Membrillo from Spanish Pig in Toronto. Credit: J. Ruiz de Cenzano © ICEX España Exportación e Inversiones
Turrón de Jijona DOP from SolFarmers in Ottawa, Ontario. Credit: Fernando Madariaga © ICEX España Exportación e Inversiones
Hand-Carved Jamón Ibérico de Bellota from ARC Iberico Imports in Richmond, BC.
Espárragos Blancos found at Barcelona Gourmet in Toronto Ontario
Pan con Tomate y Anchoas from Olé Tapas in Sainte-Anne-de-Bellevue, Quebec
Galician Beef Carpaccio from Beso by Patria in Toronto.
Assorted Pinchos from Little Barcelona in Prescott, Ontario.
Bikini Sandwich from ¿Cómo? Tapería in Vancouver.
‘Mama Paca’ Tortilla de Patatas from Jamonería By ARC in Richmond, BC.
Croquetas de la Casa from La Lola in Kitchener, Ontario.
Vieira Gratinada from Madrina Bar y Tapas in Toronto.
Pisto Andaluz from Bodega on Main in Vancouver.
Pata de Pulpo con Sobrasada from Casa Molina in Vancouver.
Gambas al Ajillo from Santa Marta Bar y Tapas in Toronto.
Paella Valenciana from Montréal Paella in Montréal.
Queso Manchego Curado con Membrillo from Spanish Pig in Toronto. Credit: J. Ruiz de Cenzano © ICEX España Exportación e Inversiones
Turrón de Jijona DOP from SolFarmers in Ottawa, Ontario. Credit: Fernando Madariaga © ICEX España Exportación e Inversiones
La Bienvenida – Welcome to the table
Start in Vancouver with ARC Iberico Imports’ Hand-Carved Jamón Ibérico de Bellota, then head to Toronto for Barcelona Gourmet’s Espárragos Blancos. Montréal’s Olé Tapas completes the opening trio with Pan con Tomate y Anchoas, rustic bread with tomato, anchovy tapenade, olives, capers and smoked Manchego.
Tapas con carácter – Bold and distinctive plates
Next come two standout plates: Galician Beef Carpaccio from Toronto’s Beso by Patria, with San Simón crema, pear, pimentón vinaigrette, migas (crispy fried breadcrumbs), and pickled garlic; and Pinchos from Little Barcelona in Prescott, Ontario, assorted Spanish bites on a slice of house-made baguette.
Clásicos de la barra – Spanish tapas-bar essentials
Now the table fills up. From Vancouver, ¿Cómo? Tapería’s Bikini Sandwich is a playful interpretation of the classic Catalan toasted sandwich, while Jamonería By ARC’s ‘Mama Paca’ Tortilla de Patatas is the signature Spanish potato omelette made with organic ingredients. Then come La Lola’s Croquetas de la Casa from Kitchener, traditional béchamel croquetas with a filling that changes weekly; Vieira Gratinada from Toronto’s Madrina Bar Y Tapas, scallops with piquillo pepper sofrito, Idiazabal cheese and cava sauce; and, back in Vancouver, Bodega on Main’s Pisto Andaluz, a pisto of stewed peppers, tomatoes, squash and onions.
Del mar – From Spain’s coastal table
Then, to the sea: Casa Molina in Vancouver offers Pata de Pulpo con Sobrasada, charred Spanish octopus with bits of spiced and salted cured meat known as sobrasada, a rich spreadable cured sausage from Mallorca, seasoned with pimentón followed by Gambas al Ajillo from Toronto’s Santa Marta Bar y Tapas, shrimp sautéed with garlic, Spanish olive oil and chilli.
Al centro – The final savoury plate
At the centre of the table is Montreal Paella’s Paella Valenciana, traditional Valencian rice with chicken, rabbit, green beans, saffron and rosemary.
Queso y dulce – The sobremesa
Sobremesa is the Spanish art of lingering at the table after a meal. Easy to do with Queso Manchego Curado con Membrillo from Toronto’s Spanish Pig, aged Manchego cheese with traditional Spanish quince paste, followed by Turrón de Jijona DOP from SolFarmers in Ottawa, a soft traditional sweet made with almonds and honey in Jijona.
The dishes may come from kitchens across Canada, but together they capture something distinctly Spanish: a feast that’s never really about any one plate, but everything that happens around the table.
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– Alana LaPierre
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