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New TAPAteria Menu Released

Chef Jay’s new menu is out.  Adds Grilled Oysters, Grilled Padron Peppers, Jamon-wrapped Dates, and more:  TapateriaNewMenu-PRINT060113

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TAPAteria Wins 3 Awards in Best of the Springs

Thank you to everyone who voted for TAPAteria in Best of the Springs 2013.  We were selected for Best Paella (Gold); Best Wheat-free Dining (Silver); and Best Gluten-free (Bronze).  Come enjoy some great Spanish gluten-free dishes!  Best of the Springs 2013

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Classic Wines Paella on the Patio, Tues May 14th

Join Executive Chef Jay Gust and Sommelier Ross Seville for a tasting of 3 Classic wines paired with our first Paella on the Patio of the 2013 season at 6pm on Tuesday, May 14th:

3 courses paired with 3 wines for amazing price of $29.95 + tax & service

Reserve with Coaltrain Wine & Spirits 719-475-9700

Amuse of Fava Bean Puree with Potato Crisp & Piquillo Peppers

Vailet Estelt Albarino


Paella Mixta – Clams, Chicken, Shrimp, Sausage, Peppers & Garlic

Con Class Ruesda


Postre – Pan con Chocolat with Fresh Berries

Evodia Garnacha

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TAPAteria to Host 2nd IRC Dinner of 2013

TAPAteria will host the Independent Restaurant cooperative (IRC) Dinner for February on Weds, Feb 27th at 6pm.  Chef Jay Gust will pair the following three courses with three Spanish wines for just $39 + tax & service for the best wine dinner value in The Springs.  reservations required at 719-471-8272.  Only 30 seats available.


Ostiones a la Caditana

Spanish Oysters Casino with

Chorizo, Lemon & Garlic

Chorizo & Mushroom-stuffed

Piquillo Peppers, Sherry Vinaigrette


Rioja-braised Pork Shank with

Patatas Bravas


Saffron & Candied Orange Gelato

with Licor 43 Sidecar    +$6

Sherry Tasting Flight +$12

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Valentines Day Weekend Feburary 14, 15 & 16th

Valentine’s Day Specials

3 Days of 3 TAPAs & 3 Wines $35

Lanzos blend

   Goat Cheese Salad or Artichoke Pepper Salad


Marques de Caceres Rose’

Wild Salmon Tartar or Boquerones Huevos


TAPAteria Tempranillo

Albondigas Meatballs or Merguez Lamb Sausage


Dessert Tasting $12

Pan con chocolate, Dark chili chocolate truffle, Espresso gelato

Reservation only February 14, 15, 16

5:30 &7:30 seatings Reservations only

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Natural Wine Co. Tapas & Wine Dinner – Tues, Feb 12, 6pm

Join Gabriel Roddy from Natural Wine Company  for

A Dinner with 4 Tapas paired with 4 Wines

February 12th 6pm

Loca Linda Torrontes

Mahon & Manchego bocadillo with artichoke and roasted garlic


Valdesil Godello

Smoked goat cheese grilled pepper salad with sherry vinaigrette


Lechuza Garnacha

Roasted pork with cherry chutney and whipped Cabrales potatoes


Azul y Garanza

GF churros con chocolate with chili scented sipping chocolate

$39 + tax & service

Reservations only by Coaltrain  719-475-9700

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TAPAteria Now Serving Sunday Brunch

TAPAteria is now serving a 100% gluten-free Sunday Brunch 11:30am-2pm.  Chef Jay Gust’s menu is attached.    SundayBrunchMenu

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First Paella on the Patio of 2012 Sold Out

Chef Jay Gust’s first Paella on the Patio was a sell-out as 32 people watched him work the 32in paella pan and enjoyed flamenco guitar from Vincent Chavez.  CS Indy Foodie Editor Matthew Schniper covered the action:

Check out all those beautiful crawfish!!  Already taking reservations for Sun, Jun 3rd & Sun, Jul 22nd at 5pm.


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Paella on the Patio Sunday, April 29, 5pm

Chef Jay Gust will present his first Paella on the Patio Sunday, April 29th at 5pm.  Langoustines will top the dish. Only $29++ for all you can eat includes a glass of Spanish chardonnay, cab, or sangria.  Here are some photos from our first event last year to whet your appetite.

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Picking Up Local Serrano Ham Soon

Our friends at Foghino Farm in Trinidad tell us our serrano hams are ready for pick-up.  From mule-footed hogs which are a couple of genes removed from the Spanish Pata Negra Iberico stock, they are a rare breed in the United States.  Foghino finished them on acorns just like the world-famous Bellota, hand salted the legs, and then hung them in the root cellar for 18 months.  They are going to be good!  Become a fan on our new Facebook page and follow the release when it comes in a month or so…

Here are the piggies foraging:






Here are the leggies ageing:

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