TAPAS & MEZES IN REGENSBURG!

We love tapas! These little delicacies have long since made a name for themselves beyond the borders of Spain and are now known and loved all over the world. The word makes you think of summer, sun and vacation. Tapas are small appetizers that are often served with wine or beer in Spain. Translated, “La Tapa” means lid or cover. Legend has it that tapas were originally served as small plates that were placed on wine glasses to keep flies away. Today, tapas are much more than just simple snacks – they are a central part of Spanish food culture. Tapas have become so popular in recent years that other cuisines have also adopted the term. For example, there are now even Bavarian tapas.

Small dishes, big enjoyment.

Mezes are also small dishes and are particularly common in Greece, Turkey, the Middle East and the Balkans. The word “meze” comes from the Persian “mazze”, which means “taste” or “bite”. This small term fits perfectly with these dishes, which are served in small portions and offer a variety of flavors. Each country, and even each region within these countries, has its own variations and specialties, shaped by local ingredients and culinary traditions.

Find out where you can get delicious tapas and mezes in Regensburg here:

Tapas on the Mount of Olives

The restaurant at Ölberg 11 was the first in Regensburg to serve Spanish tapas. The beautiful beer garden should also be mentioned here. Tapas am Ölberg Am Ölberg 11 93047 Regensburg

Bodega – vinos y tapas

Spanish tapas have been served in the former brewhouse Vor der Grieb 1a since 2005. In summer, you can dine in the cozy courtyard and feel like you’re on a short vacation in Spain. Inside, you can sit comfortably in the beautiful vaulted ceiling. Incidentally, the Bodega is the little, wild sister of the Orphée, right next door. Bodega – vinos y tapas Vor der Grieb 1A 93047 Regensburg

Bodega Regensburg (Photo: Clemens Mayer)

Casa Rios

This is a Spanish tavern that has been located at Rote-Löwen-Straße 10 since 2005. In addition to classic Spanish dishes, it also serves tapas. There is also a garden. Casa Rios Rote-Löwen-Str. 10 93047 Regensburg

Bar Ravel

In 2014, another restaurant opened at D.-Martin-Luther-Straße 14 that conveys Spanish joie de vivre. Here, too, you can sit outside, drink sangria and enjoy tapas. Bar Ravel D.-Martin-Luther-Str. 14 93047 Regensburg

Bolero’s

Bolero’s at Obere Bachgasse 6 opened its doors in 2019. It not only serves numerous tapas, but also a classic paella. Bolero’s has a lovely inner courtyard. Bolero’s Obere Bachgasse 6 93047 Regensburg

Offsid3

Seasonal fusion cuisine in the “meze style” is served here. There are hot and cold mezes, original and classic dishes such as baba ghanoush taboulév, köfte and falafel. The restaurant has a wonderful garden. Offside3 Viereimergasse 2a 93047 Regensburg

Goose farmer

In the rustic Gänsbauer restaurant, twin brothers Ismail Ayber and I Kerem Ayber serve delicious Anatolian tapas. There is also a beautiful inner courtyard here. Gänsbauer Keplerstraße 10, 93047 Regensburg

Sakis Mezes

You feel a bit like you’re on vacation in Greece in the small restaurant by the indoor pool with the Greek chairs in front of the house. Greek food with a difference. Sakis Mezes Gabelsbergerstr. 14 93047 Regensburg

Gravenreuther

The traditional Gravenreuther restaurant was the first to serve Bavarian tapas in Regensburg. In addition to classic dishes, you can enjoy tapas such as Erdäpfelkas on Schüttelbrot, Gebackene Weisswurstradl’n with Händlmaiersenf or roast strips with Steirerkren and pumpkin seed oil. The restaurant also has a garden. Gravenreuther Hinter der Grieb 10 93047 Regensburg

By the way:

It is usually recommended to order 3-4 portions of tapas per person.

For anyone who would like to try tapas at home, here is a classic tapas recipe for aioli. Of course, no Spanish tapas evening is complete without it!

Aioli (5-6 portions):

2 egg yolks Salt, pepper 1 – 2 tsp lemon juice 250 ml neutral-flavored oil, e.g. rapeseed oil 3 – 4 garlic cloves All ingredients should be at room temperature, otherwise the aioli may curdle. You should also always use fresh organic eggs. First place the egg yolks in a bowl and whisk with a whisk or mixer. Season with salt, pepper and lemon juice. Now very slowly pour in the oil, first drop by drop and later in a thin stream, while continuing to whisk. The egg yolks must combine with the oil to create a creamy mayonnaise. Finally, peel and finely chop the garlic and mix into the aioli. Season to taste with salt and pepper and leave to stand in the fridge covered with cling film.

¡OLÉ!

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