Food & Drink │Tapas Bars

City Bars – a selection

The city’s bars are arguably what makes Almeria stand head and shoulders above the rest. The tapas experience is one of the sublime summits of civilisation. 

La Charka
Typical city centre tapas bar specialising in grilled (“a la plancha”) fish and meat, and patatas bravas. Good vino de la casa.

Casa Puga
One of the best bars in Almeria (if not the world) with delicious house wine and a hectic tapas service in near perfect surroundings.

La Bodeguilla
This bar has a large range of tapas. It takes pride in its house wines, Vino de la Contraviesa (also known as ‘Costa’ around Granada).

El Postigo
With outside seating under the trees in a quiet cul de sac, the speciality is charcoal grilled (a la brasa) tapas. 

Bahia de Palma
Another beautiful bar decorated with flamenco memorabilia.

El Quinto Toro
Essentially a lunchtime bar where people go just for the patatas a lo pobre. A delight not to be missed.

Bodega Aranda
Superb lunchtime bar visited by Gerald Brenan in 1920 (“South from Granada”) when it was a lodging house.

El Oasis and Kiosko Amalia
These two adjacent kiosks provide a late night focus of activity at the Puerta de Purchena. The Amalia is renowned for its ‘americano’, a cola spirit, lemon and cinnamon based, milky nightcap.

A guide to tapas

In Almeria, the tapa comes free with wine or beer (not spirits), an alcohol free beer, a “biter kas” (a non-alcoholic fizzy drink) or with a grape juice – a “mosto”.  You will usually be asked which tapa you want when you order your drink so – be prepared!  Study the tapas menu or ask for one of the standards listed below.  Many bars have a printed menu or a list chalked up on a board or you can look at what is on display.  If you don’t want another drink, but would like another tapa, you can ask for a “tapa extra.”

A few useful food terms

Asado – roasted
A la brasa – cooked over a charcoal grill
A la plancha – cooked over a hot metal plate
Ahumada – smoked
Al horno – roasted or baked in the oven
Brocheta – skewer
Cherigan – open toasted sandwich with different toppings
Fundido – toasted sandwich with different toppings
Lomo – meat, usually pork
Mariscos – shellfish
Pescado – fish
Pincho/pinchito – meat or fish on a skewer
Rellenos – filled or stuffed, e.g. Champinones rellenos
Tortilla – omelette

A few useful drink terms

Caňa (pronounced canya) -small glass of beer
Cerveza (pronounced ther-bay-tha) – beer
Cerveza sin alcohol – non-alcoholic beer
Tubo – larger glass of beer
Tanque – even larger (some places might serve a pinta)

Vino blanco – white wine
Vino rosado – pink wine
Vino tinto – red wine

Tinto de verano – red wine with lemonade

Some popular tapas

Albondigas Meat balls in sauce Hot
Ajo blanco A type of gazpacho, made with almonds and garlic Cold
Atun Tuna
Berengenas Aubergines (Eggplant) Hot
Boquerones fritas Anchovies deep fried Hot
Calamares Squid Hot
Callos Tripe
Champinones Mushrooms Hot
Chorizo Spicy sausage, usually in a small bread roll Hot
Costilla Cutlet Hot
Ensaladilla Rusa Potato salad but with tuna, hard boiled eggs and peppers Cold
Gambas Prawns Hot or cold
Jamon Ham Cold
Jibia Cuttlefish Hot
Lomo con tomate Meat (usually pork) with tomatoes Hot
Morcilla Black pudding Hot
Patatas a lo pobre Potatoes cooked in olive oil, sometimes with pimiento Hot
Patatas a lo pobre con huevo As above, with an egg on top Hot
Patatas asadas Baked potatoes Hot
Patatas bravas Fried chunks of potato in a spicy tomato sauce Hot
Pulpo Octopus Hot
Queso Cheese, often Manchego, a delicious hard cheese Cold
Queso a la plancha Melted cheese on toasted bread Hot
Queso de cabra Goat’s cheese Hot or cold
Salchichas Sausages, usually in a wine sauce Hot
Salmonete Red Mullet Hot


The gastronomy of the province of Almería is varied and natural, and ever since ancient times has featured a combination of first-rate produce from land and sea.

A certain traditional isolation has given rise to a cuisine with a big personality, which retains the most ancient essences of the past influences which can still be felt today.

Peppers and their derivative, ground red pepper, are the mainstays of this cuisine which has been handed down to the present, and is still served today in numerous houses and in some of the region’s restaurants.