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generally a hit and miss with bit steep pricing ūü§Ē recommend to go for tapas and desserts! really like the boneless chicken, spanish omelette and brie cheesecake for sureūüėć

The 6-course menu (S$198++) highlighting late Summer seasonal ingredients from land and sea of the region on the Mediterranean coast.

Rooted in traditional recipes and influenced by the region’s rich culinary culture and the season’s bounty, every course is also the expression of a unique creativity, articulated through innovative techniques and artful plating.

My fav will be Meló amb pernil.
This soup is very special, made form Summer melon soup with cava sparkling wine, topped with Jamón Ibérico ice cream
The flavour is refreshing ,balance well, between sweet and savoury.

ūüíį$198++

ūüďćGaig
16 Stanley St
Singapore, 068735

1 Like

With quite some liberty to live to eat on the weekends recently - it feels like we are on a ‚Äústreak‚ÄĚ to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ‚ú®
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was ‚Äútake my money‚ÄĚ worthy because it took the bread and butter combination of red wine and beef to a new level.

1 Like

With quite some liberty to live to eat on the weekends recently - it feels like we are on a ‚Äústreak‚ÄĚ to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ‚ú®
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was ‚Äútake my money‚ÄĚ worthy because it took the bread and butter combination of red wine and beef to a new level.

1 Like

With quite some liberty to live to eat on the weekends recently - it feels like we are on a ‚Äústreak‚ÄĚ to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ‚ú®
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was ‚Äútake my money‚ÄĚ worthy because it took the bread and butter combination of red wine and beef to a new level.

1 Like

With quite some liberty to live to eat on the weekends recently - it feels like we are on a ‚Äústreak‚ÄĚ to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ‚ú®
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was ‚Äútake my money‚ÄĚ worthy because it took the bread and butter combination of red wine and beef to a new level.

1 Like

With quite some liberty to live to eat on the weekends recently - it feels like we are on a ‚Äústreak‚ÄĚ to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ‚ú®
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was ‚Äútake my money‚ÄĚ worthy because it took the bread and butter combination of red wine and beef to a new level.

With quite some liberty to live to eat on the weekends recently - it feels like we are on a ‚Äústreak‚ÄĚ to clock different les amis food group concept #2

I fell in love with the concept of tapas from my first trip to Spain- you see as a small eater who loves variety tapas are everything ‚ú®
Also with a group of people you get to share many dishes and almost everything we had that night was good in its own rights.
Probably my favourite had to be the chunky foie gras in lovely execution with onion chutney and caramelised green apple, but the Huevos Estrellados Con Paatatas Paja Chorizo, Pimento Del Piquillo y Champinones was another must order hot tapas to try. In my dining companion’s words, I didn’t know fried egg could be concocted/made this good.
The patatas brava here were crisp potato chunks doused in generous amount of aioli and bravas sauce and we also shared a refreshing lettuce salad with white tuna belly, spanish salchichón & lomo ibérico. What we most probably would not order again was the mixed iberico platter for mum was really only interested in the jamon iberico and not other Spanish cured meat (blame my oversight).

You could hardly shy away from getting paella as a main at a Spanish restaurant so we had the squid ink paella with a good treat of seafood, but what I loved was the Cheek De Carne a la Brasa. The soft beef cheeks in a flawless Tempranillo reduction sauce was ‚Äútake my money‚ÄĚ worthy because it took the bread and butter combination of red wine and beef to a new level.

1.Oyster with jalapeno ponzu, ginger flower and salmon roe: 4/5 quite decent (at least there is no fishy smell).
2.Grilled sucrine lettuce with herbs yoghurt, macadamia nuts and cider vinegar: 5/5 the yoghurt sauce was YUMZ
3.Thyme and onion bread with smoked sweet paprika butter: 3/5 so-so , there is a light onion fragrant after taste but nothing mind-blowing
4.Pork jowl with chipotle mayo and pickled pear:
4/5 pair every pair with the pickled pear!!!
5.Roasted cauliflower with couscous, serrano ham and manchego cheese: 5/5 LOVE THIS DISH the most.
6. Smoked burrata with pickled chioggia beetroot, tom kha gai broth and fried peanuts: 3/5 just think it is weird to pair with the 'tomyum' soup
7. Spanish octopus with chimichurri: 1/5 Overpriced and mediocre
8. Chocolate ganache with biscuit: complimentary birthday celebration

1 Like

1.Oyster with jalapeno ponzu, ginger flower and salmon roe: 4/5 quite decent (at least there is no fishy smell).
2.Grilled sucrine lettuce with herbs yoghurt, macadamia nuts and cider vinegar: 5/5 the yoghurt sauce was YUMZ
3.Thyme and onion bread with smoked sweet paprika butter: 3/5 so-so , there is a light onion fragrant after taste but nothing mind-blowing
4.Pork jowl with chipotle mayo and pickled pear:
4/5 pair every pair with the pickled pear!!!
5.Roasted cauliflower with couscous, serrano ham and manchego cheese: 5/5 LOVE THIS DISH the most.
6. Smoked burrata with pickled chioggia beetroot, tom kha gai broth and fried peanuts: 3/5 just think it is weird to pair with the 'tomyum' soup
7. Spanish octopus with chimichurri: 1/5 Overpriced and mediocre
8. Chocolate ganache with biscuit: complimentary birthday celebration

1 Like

1.Oyster with jalapeno ponzu, ginger flower and salmon roe: 4/5 quite decent (at least there is no fishy smell).
2.Grilled sucrine lettuce with herbs yoghurt, macadamia nuts and cider vinegar: 5/5 the yoghurt sauce was YUMZ
3.Thyme and onion bread with smoked sweet paprika butter: 3/5 so-so , there is a light onion fragrant after taste but nothing mind-blowing
4.Pork jowl with chipotle mayo and pickled pear:
4/5 pair every pair with the pickled pear!!!
5.Roasted cauliflower with couscous, serrano ham and manchego cheese: 5/5 LOVE THIS DISH the most.
6. Smoked burrata with pickled chioggia beetroot, tom kha gai broth and fried peanuts: 3/5 just think it is weird to pair with the 'tomyum' soup
7. Spanish octopus with chimichurri: 1/5 Overpriced and mediocre
8. Chocolate ganache with biscuit: complimentary birthday celebration

1 Like

1.Oyster with jalapeno ponzu, ginger flower and salmon roe: 4/5 quite decent (at least there is no fishy smell).
2.Grilled sucrine lettuce with herbs yoghurt, macadamia nuts and cider vinegar: 5/5 the yoghurt sauce was YUMZ
3.Thyme and onion bread with smoked sweet paprika butter: 3/5 so-so , there is a light onion fragrant after taste but nothing mind-blowing
4.Pork jowl with chipotle mayo and pickled pear:
4/5 pair every pair with the pickled pear!!!
5.Roasted cauliflower with couscous, serrano ham and manchego cheese: 5/5 LOVE THIS DISH the most.
6. Smoked burrata with pickled chioggia beetroot, tom kha gai broth and fried peanuts: 3/5 just think it is weird to pair with the 'tomyum' soup
7. Spanish octopus with chimichurri: 1/5 Overpriced and mediocre
8. Chocolate ganache with biscuit: complimentary birthday celebration

1 Like