Wednesday, January 4, 2012

Late Night Tapas at Barcino

It was a cool late evening, and it seemed perfect for some tapas. The Dude's nephew was home for the holidays from Australia, and a younger cousin was also here from San Francisco. I remember reading a blog post from the hungry ballerina about some great tapas in the Metro (check out her  interesting post here at, so I decided to bring them to Barcino for some tapas, a few cold beers and some good times. 

Gambas Al Ajillo (P 425), fresh shrimp sauteed in olive oil, lots of garlic and chilies. The heat goes perfectly well with the cold brews.

Pulpo Gallega (P 310), sauteed octopus in garlic and chilies on a bed of sliced potatoes. Perfectly cooked, very tender. The flavors and textures are much more delicate, dip it in some olive oil to enhance this simple yet flavorful dish.

Chistorra (P 325),  a spicy pork sausage from the Basque region. Much thinner than the usual Spanish Chorizo, yet packed with sharp and intense flavors.

Great tapas, a cold bottle of San Miguel Premium beer, great company. Good times.

Barcino is located at Unit C-204, CitiGolf, Julio Vargas Avenue, Pasig City or call 636-2963 for inquiries or details on their other branches at The Fort and Greenbelt.

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  1. Mmm... Looks good. Nom nom nom. :)

    Babe For Food - your BFF in Cebu dining!

  2. I never had the chance to try tapas. It looks yummy and I like the way they serve the food. Choriz/chorizo is a must try for everyone who doesnt know this meaty treat!

  3. Hello Helene, tapas are the way to go, with wine or a few beers! Great to hear from you Helene!

  4. Looks like this is hard to make! How much time do you spend on this tapas ?

    1. Hi, I think the Gambas and Chistorras are relatively easy to make, but the Pulpo Gallega may take a little longer. Thanks for visiting!


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