At the Tapagria tapas bar on Andrássy út, ingredients and recipes come from Spain, hams line the walls, and red or white sangría comes by the jug. The Ibérico platter features a selection of matured hams and sausages from Rioja, the prawn tails are fried in garlic oil, and the octopus is from Galicia. For those with smaller appetites, the Basque tapaspintxos, are tasty.

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