The chefs at Tapas Lantana source produce from an Indiantown farm and also dry-age their own beef in-house. These local ingredients help lend homey flavors to the menu of Spanish-influenced small plates such as sliders with ground beef, chorizo, and shoestring plantains. The chefs can also customize paella for a whole table of guests by infusing the rice dish with paprika, garlic, and the diners' choice of four ingredients, such as chorizo, scallops or wild mushrooms.
Dark wooden tones, candelabras with drips of dried wax, and an immense marble-topped bar help to create a rustic ambiance inside what Boca Raton magazine described as "one of the prettiest dining rooms this side of the Mississippi." Along the sunset-orange walls, an extensive selection of Spanish, Italian, and South American wines rest in cubbies, like pet dragons during first-grade naptime.
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