Barlata, Austin

Sample Menu

• Paella: paella barlata with seafood, chicken chorizo, and saffron rice
• Vegetarian tapa: grilled shiitake mushrooms
• Seafood tapa: boquerones, white pickled anchovies with pears and idiazabal cheese
• Meat tapa: jamón iberico, acorn-fed black pig
• Cocktail: Blood & Horns with Del Maguey Crema de Mezcal, Carpano Antica, orange, and a flamed orange peel

Where to Sit: at the communal wood tables to fully embrace the festive tapas spirit

What to Know Beforehand: Don’t expect plates—the housemade tapas are served in fresh tin cans. The food is housemade, and the cans are a playful nod to the tapas custom of canned vegetables and brined seafood served with meals.

When to Go: To double down on the already-festive tapas atmosphere, hit up happy hour Sunday–Thursday from 5 p.m.–7 p.m

While You’re Waiting: Pretend you’re in Spain; the deliberate decor evokes Barcelona through red tiles and curves reminiscent of Spanish art, while bright-blue jugs, yellow scaffolds, and industrial lighting fixtures create a beautiful color palette and plenty to feast your eyes on

Inside Tip: Take a look at the wall mural depicting the iconic Spanish comic strip Mortadelo y Filemón. Then take a closer look—local artist Ryan Henneesee’s depiction of the comic’s secret-agent characters features hidden Barcelona-centric iconography

Vocab Lesson
Esqueixada: A traditional Catalan salad made with salt cod, tomatoes, onions, olive oil, and vinegar.
Tortilla española: Also called a "spanish omelet;" an omelet made with potatoes and onions and sometimes ham or chorizo and similar to a crustless quiche.