Spain is a place of dreamy holidays and big feasts over sharing plates. Cool salmorejo, hot patatas bravas, spicy Padrón pepper, and gambas dipped in garlic oil assemble on the table, and a bottle of cava is popped. So when a tapas bar opens in Budapest, this is the experience we are looking for. Yet, Tapas Fino is set to top expectations. This new Spanish spot twists the classics and offers extravagant dishes such as octopus patatas bravas, Angus tenderloin toast, and prawn croquetas. And they are so worth a try.
We headed towards Tapas Fino, a new riverside tapas bar, with the confidence of those who know everything about Spanish tapas. Well, we were in for a surprise and a jaw-drop: the great classics were jazzed up creatively, resulting in dishes like black tiger prawn kebabs, octopus patatas bravas, Angus tenderloin toast, fried king oyster mushrooms, and prawn croquetas. But first, the place!
The spot
Tapas Fino is a new Mediterranean spot on the Belgrád Quay (close to Elizabeth Bridge). It has a pretty terrace with a panoramic view of the Danube, making it a bucket list item for the summer. The interior is also Insta-worthy with its turquoise tiles, wine wall, signature pendant lights, and paintings by Argentinian artist Ana Clerici. The vibe is 'smart casual': it’s got style without making you feel tense.
The food
Let's face it: going overboard with tapas is way too easy. Since they come in small portions, one always feels they can fit in one more. Well, get ready to pick and choose, as the table offers a huge space to fill. Looking through the army of gigantic olives, Ibérico ham, salmorejo (cold tomato soup), charcoal-roasted Padrón peppers, and chickpea salad, you will get struck by a sense of summer lifestyle: that Mediterranean hedonism.
If you are up for something surprising, go for the king oyster mushrooms (HUF 3,950), the octopus patatas bravas (HUF 6,500), or the Angus tenderloin toast (HUF 7,500). The mushroom is super-creamy (thanks to the combination of thyme jus, egg yolk cream, onion jam, and parmesan), the meat on the tenderloin toast is incredibly soft (not to mention the flavoursome sauce and cheese), and the sous vide octopus is simply otherworldly. It is so tender that we would have lost a guessing game figuring out its origins. The potatoes are served with a special rolled-up twist, and the cherry on top is the aioli, capia cream, and sun-dried cherry tomatoes.
Spanish desserts
No matter how full you think you are, you can't leave without trying churros (HUF 1,950) or an almond tart (HUF 1,950). The cake is dusted with icing sugar, arrives on a pretty china plate, and is so massively almondy that we almost felt like we were in Toledo, munching on a marzipan bar. The cinnamony churros (aka doughnuts) present the ideal ratio of crunchy and soft and bring another surprise: the chocolate dip here is cold and orangey, a refreshing summer version.
A glass of cava on the terrace
Since Spanish wines and cavas (Spanish champagne) are part and parcel of the Spanish way of life, we say stay authentic and check out the extensive drinks list too. For instance, a glass of Raventós Rosell D.O. Cava Brut Reserva (from the Penedés region of Spain), a gin-based Sweet Dream, or a pálinka-based Hungarian Passion cocktail goes well with dessert. If you can, choose a table on the terrace to toast the summer with the setting sun and the panoramic view of the Danube.
