The owner, who lived and worked in Spain, wanted to show people that Spanish cuisine is much more than just tapas. The food is inspired by Catalan and Basque cuisine and the chef uses locally sourced produce and ingredients imported from Spain.
Vancouver recently upped its restaurant game, with a new Spanish locale called Tempranillo. Opening this summer, the Carral Street restaurant offers customers an authentic dining experience inspired by Catalan and Basque cuisine. The chefs focus on sourcing meat and produce locally, while other ingredients are imported directly from Spain.
Says the owner: “We’re not really a tapas place… There’s so much more to Spanish cuisine than patatas bravas or paella. It’s like going to Italian restaurants and only ever ordering pizza or pasta,” according to an article in beatroute.ca. The menu includes a mix of traditional and creative dishes, among them local clams with aged sherry vinegar, olive oil, parsley and crisp Serrano ham; house-made sobrasada; fideos with squid, piquillo peppers, octopus stock and parsley; and tenderloin steak with Valdeon cheese and tomato pepper sauces. The drinks list includes everything from Spanish wine and sherry to Basque ciders.
Tempranillo is an intimate restaurant, with seating for 25 customers, who can see directly into the kitchen, which is behind a bar made of 100-year-old reclaimed oak. Though only open a few months now, the reception has been very positive, with several Spaniards even telling the owners that the food reminded them of home.