lunes, 27 de octubre de 2014

Pata Negra Wine and Tapas from Spain in Bristol (England)


Pata Negra is a bustling, Spanish tapas & wine bar in the heart of Bristol’s Old City. There’s no need to book, unless you’re bringing a party of 8 or more, and they wholeheartedly endorse their guests dropping in for a quick glass of wine or an after work sherry.

Pata Negra is the fusion of an authentic Spanish Tapas & Wine Bar, live music bar and private event space:
- On the ground floor, you will find the main tapas and wine bar. Here, guests can drink wines from the Iberian peninsula (and a few from further afield), with a wine list that includes a small selection of sparkling wines, with the rest of the list ordered based on the particular region from which the wines come. This part of pata negra is made and decorated with polished wooden floors, a mix of tables and high benches with heavy iron stools and distressed marble-effect walls. It’s effortlessly cool and timeless.
- On the first floor and a second floor rooms are function to enjoy Cocktail and Music. Here, you will find a stylish lounge bar where regular live music is play.

Literally meaning, ‘Black Hoof’ the name, Pata Negra, refers to the finest Jamon Iberico, produced from free range Black Iberian pigs, fed on acorns (Bellota), and cured for 36 months. Needless to say, cured meats are a particular focus for this estabisment. You’ll also find a regularily changing menu of seasonal tapas dishes, fresh seafood, vegetarian dishes & a short but sweet dessert menu.

The kitchen here is being run by Dave Daly, who I first encountered at Michelin-starred Harveys in the 1990s and who has worked in a number of Bristol restaurants since, including Bordeaux Quay and Rockfish. The food menu is based purely around tapas, with dishes reasonably priced from £2.50 up to £18.

The owners of Pata Negra is the same team as is behind Hyde & Co, The Milk Thistle and The Ox. As with The Milk Thistle.

- Opening Hours: Tuesday - Saturday 12pm - 12am Sunday 12pm - 6pm
- The tapas menu is served from 12pm – 3pm & 6pm – 10.30pm.
- Lunchtime offer: 3 Tapas for £10 available 12pm - 3pm
- During the afternoon, 3pm – 6pm, you’ll find their Pintxos Hours, where you can enjoy three pintxos & a glass of sherry for £7
- Noche Negra: Venture up the stairs above Pata Negra, or via the secret side door, and you’ll find the music bar ‘Noche Negra’. Open from 9pm – 4am Thursday to Saturday, here they serve Latin-inspired, fruit laden cocktails in a relaxed, party atmosphere.
- Thursday night is turned over to live music with a roster of talented local bands.
- Whilst Friday & Saturday are party nights with the regular DJ’s – Queen Bee, Speakerboxx & DJ Jam-On. Bookings are available before 10pm and there is no cover charge for guests coming up from Pata Negra or from their other venues, The Ox, The Milk Thistle and Hyde & Co.
- ‘Noche Privada’, their top floor bar can be exclusively booked for events and parties of up to 120 persons. We are licensed until 4am and can provide various catering options such as our Tapas Feast or Pintxos.

- Adress: Pata Negra is located on Corn Street, Old City, Bristol BS1 1YH.
- Email:
- Web:
- Telephone: 0117 9276762


Para Picar:
- Olives £2.50
- Quicos (Fried Corn Kernels) £2
- Salted Almonds £2.50
- Bread, E.V. oil, moscatel vinegar £2.50
- Pan Catalan £3

- 36 month hand carved Bellota Jamón 'Pata Negra' £9/18
- Chorizo Teruel £6
- Salamanca mountain salchichón     £5
- Chorizo Morcon £6
- Cured Ibérico morcilla £6

- King prawn, garlic, olive oil (perprawn) £2
- Anchovies, chilli mint & parsley £3
- Mussels, fino, & jamón £5.50
- Pan fried Cornish cod fillet, orange, green olive & fennel dressing £6

- Chorizo Ibérico, cider, poached egg, bread crumbs £4
- Slow cooked pork shoulder, sherry vinegar, fennel salad £4
- Rare roast beef, Manchego cream, onions & peppers £6
- Ibérico pork bavette, lardo bread crumbs, PX soaked raisin £6

- Beetroot, feta & mint salad £4
- Chefetnut mushroom, red wine garlic & rosemary £3.50
- Chickpeas, piquillo peppers & fried garlic £3.5
- House tortilla £2.50
- Patatas Bravas £3.50

- Mahon semi-cured cheese £3.50
- Zamorano cured sheeps milk cheese £4.50
- Cabrales blue cows milk cheese £4.50

- Chocolate, olive oil shortbread, orange reduction £4.50
- Orange polenta cake with summer berry compote    £4.50
- Saffron & honey pannacotta, baked plums & roasted hazelnuts £4

Lunch time offer:
3 Tapas for £10 available 12pm - 3pm - Salamanca mountain salchichón Anchovies, chilli mint & parsley Cornish cod, fennel, green olive & orange dressing Braised squid, chilli, tomatoes & rosemary Slow cooked pork shoulder, sherry vinegar, fennel sala Rare roast beef, Manchego cream, onions & peppers Chickpeas, piquillo peppers & fried garlic Patatas Bravas.

Party Menu:
- A selection of dishes served feast style, designed for group bookings £25 - Olives Salted Almonds Patatas Bravas Salamanca mountain salchichón Anchovies, chilli, mint & parsley Chickpeas, piquillo peppers & fried garlic Chestnut mushroom, red wine garlic & rosemary Pan fried salt cod, summer vegetables, saffron aioli & fried capers Chorizo Ibérico, cider, poached egg, bread crumbs Crispy chicken thighs, saffron aioli.


- Definition: Tapas (Spanish pronunciation: [ˈtapas]) are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squids). In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal. In some Central American countries, such snacks are known as bocas. In Mexico, similar dishes are called "botanas."

The serving of tapas is designed to encourage conversation, because people are not so focused upon eating an entire meal that is set before them. Also, in some countries it is customary for diners to stand and move about while eating tapas.

- History: According to The Joy of Cooking, the original tapas were the slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners began creating a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.

Tapas have evolved through Spanish history by incorporating ingredients and influences from many different cultures and countries. Most of the Iberian Peninsula was invaded by the Romans, who introduced the olive and irrigation methods. The invasion of the North African Moors in the 8th century brought almonds, citrus fruits and fragrant spices. The influence of their 700-year presence remains today, especially in Andalusia. The discovery of the New World brought the introduction of tomatoes, sweet and chili peppers, maize (corn) and potatoes. These were readily accepted and easily grown in Spain's microclimates.

There are many tapas competitions throughout Spain. There is only one National Tapas competition, which is celebrated every year in November. Since 2008, the City of Valladolid and the International School of Culinary Arts have celebrated the International Tapas Competition for Culinary Schools. Various schools from around the world come to Spain annually to compete for the best tapa concept.

- Etymology: Though the primary meaning of tapa is cover or lid, it has in Spain also become a term for this style of food. The origin of this new meaning is uncertain but there are several theories:

As mentioned above, a commonly cited explanation is that an item, be it bread or a flat card, etc., would often be placed on top of a drink to protect it from fruit flies; at some point it became a habit to top this "cover" with a snack.

It is also commonly said that since one would be standing while eating a tapa in traditional Spanish bars, they would need to place their plates on top of their drinks to eat, making it a top.

Some believe the name originated sometime around the 16th century when tavern owners from Castile-La Mancha found out that the strong taste and smell of mature cheese could help disguise that of bad wine, thus "covering" it, and started offering free cheese when serving cheap wine.

Others believe the tapas tradition began when king Alfonso X of Castile recovered from an illness by drinking wine with small dishes between meals. After regaining his health, the king ordered that taverns would not be allowed to serve wine to customers unless it was accompanied by a small snack or "tapa".

Another popular explanation says that King Alfonso XIII stopped by a famous tavern in Cádiz (Andalusian city) where he ordered a cup of wine. The waiter covered the glass with a slice of cured ham before offering it to the king, to protect the wine from the beach sand, as Cádiz is a windy place. The king, after drinking the wine and eating the tapa, ordered another wine "with the cover".

A final possibility surrounds Felipe III, who passed a law in an effort to curb rowdy drunken behavior, particularly among soldiers and sailors. The law stated that when one purchased a drink, the bartender was to place over the mouth of the mug or goblet a cover or lid containing some small quantity of food as part of the purchase of the beverage. The hope being that the food would slow the effects of the alcohol, and fill the stomach to prevent over imbibing.

- Culture of tapas in Spain: In Spain, dinner is usually served between 9 and 11 p.m. (sometimes as late as midnight), leaving significant time between work and dinner. Therefore, Spaniards often go "bar hopping" (Spanish: Ir de tapas) and eat tapas in the time between finishing work and having dinner. Since lunch is usually served between 2 and 4 p.m., another common time for tapas is weekend days around noon as a means of socializing before proper lunch at home.

It is very common for a bar or a small local restaurant to have eight to 12 different kinds of tapas in warming trays with glass partitions covering the food. They are often very strongly flavored with garlic, chilies or paprika, cumin, salt, pepper, saffron and sometimes in plentiful amounts of olive oil. Often, one or more of the choices is seafood (mariscos), often including anchovies, sardines or mackerel in olive oil, squid or others in a tomato-based sauce, sometimes with the addition of red or green peppers or other seasonings. It is rare to see a tapas selection not include one or more types of olives, such as Manzanillo or Arbequina olives. One or more types of bread are usually available to eat with any of the sauce-based tapas.

In Madrid, Castilla-La Mancha, Castilla y León, Asturias, Extremadura, and in parts of Andalucia, when one goes to a bar and orders a drink, often a tapa will be served with it for free. As a drink, it is usual to ask for a caña (small beer), a chato (glass of wine) or a mosto (grape juice). In several cities, entire zones are dedicated to tapas bars, each one serving its own unique dish. In León, one can find the Barrio Húmedo, in Logroño Calle Laurel and in Burgos Calle de la Sombrerería and Calle de San Lorenzo.

Sometimes, especially in northern Spain, they are also called pinchos (pintxos in Basque) in Asturias, in Navarre, in La Rioja (Spain), the Basque Country, Cantabria and in some provinces, such as Salamanca, because many of them have a pincho or toothpick through them. The toothpick is used to keep whatever the snack is made of from falling off the slice of bread and to keep track of the number of tapas the customer has eaten. Differently priced tapas have different shapes or have toothpicks of different sizes. The price of a single tapa ranges from one to two euros. Another name for them is banderillas (diminutive of bandera "flag"), in part because some of them resemble the colorful spears used in bullfighting.

Tapas can be "upgraded" to bigger portions, equivalent to half a dish (media ración) or a whole one (ración). This is generally more economical when tapas are being ordered by more than one person. The portions are usually shared by diners, and a meal made up of raciones resembles a Chinese dim sum, Korean banchan or Middle Eastern mezze.


- Aceitunas: olives, sometimes with a filling of anchovies or red bell pepper
- Albóndigas: meatballs with sauce
- Allioli: "garlic and oil" in Catalan,[citation needed] the classic ingredients are only garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables.
- Bacalao: salted cod loin sliced very thinly, usually served with bread and tomatoes
- Banderillas, or pinchos de encurtidos, are cold tapas made from small food items pickled in vinegar and skewered together. They are also known as gildas or piparras and consist of pickled items, like olives, baby onions, baby cucumbers, chiles (guindilla) with pieces of pepper and other vegetables. Sometimes they include an anchovy.
- Boquerones: white anchovies served in vinegar (boquerones en vinagre) or deep fried
- Calamares or rabas: rings of battered squid
- Carne mechada: slow-cooked, tender beef
- Chopitos: battered and fried tiny squid, also known as puntillitas
- Cojonuda (superb female): a kind of pincho, it consists of a slice of Spanish morcilla with a fried quail egg over a slice of bread. It is very common in Burgos, because the most well-known and widespread Spanish morcilla is from there. It can also be prepared with a little strip of red, spicy pepper.
- Cojonudo (superb male): a kind of pincho, it consists of a slice of Spanish chorizo with a fried quail egg over a slice of bread.
- Chorizo al vino: chorizo sausage slowly cooked in wine
- Chorizo a la sidra: chorizo sausage slowly cooked in cider

- Croquetas: a common sight in bar counters and homes across Spain, served as a tapa, a light lunch, or a dinner along with a salad
- Empanadillas: large or small turnovers filled with meats and vegetables[10]
- Ensaladilla rusa: "(little) Russian salad", made with mixed boiled vegetables with tuna, olives and mayonnaise
- Gambas: prawns sauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers)
- Mejillones rellenos: stuffed mussels, called tigres ("tigers") in Navarre because of the spicy taste
- Papas arrugadas or papas con mojo (see Canarian wrinkly potatoes) (Canary Islands): very small, new potatoes boiled in salt water similar to sea water, then drained, slightly roasted and served with mojo, a garlic, Spanish paprika, red pepper, cumin seed, olive oil, wine vinegar, salt and bread miga (fresh bread crumbs without the crust) to thicken it
- Patatas bravas or papas bravas: fried potato dices (sometimes parboiled and then fried, or simply boiled) served with salsa brava a spicy tomato sauce, sometimes served also with mayo or aioli
- Pimientos de Padrón: small green peppers originally from Padrón (a municipality in the province of A Coruña, Galicia) that are fried in olive oil or served raw, most are mild, but a few in each batch are quite spicy.

- Pulpo a la gallega (Galician-style octopus) or polbo á feira (octopus in the trade fair style) in Galicia, is cooked in boiling water (preferably in a copper cauldron or pan) and served hot in olive or vegetable oil. The octopus pieces are seasoned with substantial amounts of paprika, giving it its recognisable red color, and sea salt for texture and flavour.
- Pincho moruno (Moorish spike): a stick with spicy meat, made of pork, lamb or chicken
- Puntillitas (Andalusia) or chopitos (central Spain): battered and fried tiny squid
- Queso con anchoas: Castilla or Manchego cured cheese with anchovies on top
- Raxo: pork seasoned with garlic and parsley, with added paprika, called zorza
- Setas al Ajillo: fresh mushrooms sauteed with olive oil and garlic.[11]
- Solomillo a la castellana: fried pork scallops, served with an onion and/or Cabrales cheese sauce
- Solomillo al whisky: fried pork scallops, marinated using whisky, brandy or white wine and olive oil
- Tortilla de patatas (Spanish omelette) or tortilla española: a type of omelet containing fried chunks of potatoes and sometimes onion
- Tortilla paisana: a tortilla containing vegetables and chorizo (similar to frittata)
- Tortillitas de camarones (Andalusia): battered prawn fritters
- Zamburiñas: renowned Galician scallops (Chlamys varia), often served in a marinera, tomato-based sauce


1. Urbina Blanco Viura 2012
2. Urbina Rosado 2013
3. Urbina Tempranillo 2013
4. Urbina Garnacha 2013

5. Urbina Crianza 2008
6. Urbina Selección 1999
7. Urbina Reserva 1998
8. Urbina Reserva Especial Pasa Uvas 2005

9. Urbina Reserva Especial 2001
10. Urbina Reserva Especial 1998.
11. Urbina Gran Reserva Especial 1994

Tel: 0117 963 6000

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