lunes, 26 de octubre de 2015

Pata Negra Tapas Bar and Restaurant in Bristol - Urbina Wines


Pata Negra is a "Spanish Tapas & Wine Bar" in the heart of Bristol’s Old City, on Clare Street just at the end of Corn Street. Here there’s no need to book, unless you’re bringing a party of 8 or more, and is a great place to go 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: You can enjoy Cocktails 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 establishment.

You’ll also find a regularly 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, a well known chef who has worked in a number of Bristol restaurants, including Bordeaux Quay and Rockfish and Michelin-starred Harveys.

The food menu is based purely around tapas, with dishes reasonably priced from £2.50 up to £18.

The owners of Pata Negra also run different restaurant like: Hyde & Co; The Milk Thistle; The Ox; and 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.

- Name: Pata Negra
- Address: Pata Negra is located on Charet Street, Old City, Bristol.
- Email:
- Web:
- Telephone: 0117 9276762


Small Spanish savoury dishes, typically served with drinks at a bar. The origin Spanish tapa, literally means 'cover, lid' (because in the past dishes were given free with the drink, served on a dish balanced on, therefore ‘covering’, the glass).

Tapas are a variety of small savoury Spanish dishes, often served as a snack with drinks, or with other tapas as a meal. To “tapear”, going from bar to bar for drinks and tapas, is an essential part of the social culture of Spain.

In Spain tapas is not a starter. It may be a smaller version (normally a quarter version) of something else on the menu or it may be sold exclusively as tapas. Usually if you start eating tapas, you finish eating tapas, and you don't stop until you're full. Also tapas are not a collection of small dishes brought out on a platter and eaten as a main course. The Spanish have a word for this 'tabla'.

Anything can be tapas - paella, croquettes, ham and cheese on toast, truly anything. As long as it is small and served with your drink (either free or at a surcharge), it is tapas.

In Spanish, you can have one 'tapa' and two or more 'tapas'. The word is undoubtedly plural. So when you're in Spain, feel free to say 'I'm not very hungry, I think I'll get one tapa', because that is how it would be used in Spanish. But, in the English language it's fine to use the word 'tapas' as a singular word.

Because tapas are informal, and the bars are often busy, they are commonly eaten standing up at the bar or at small tables or even upturned barrels, and the atmosphere is convivial and noisy. If you are invited to "go for tapas", you'll be visiting lots of bars and probably only taking a single tapas in each.

The tapas may or may not be free. Unfortunately the days of free tapas are over in much of Spain. If the tapas are given to you without you have asked for it, it will be free.

- History of tapas: There are a number of theories of the origin of the custom of eating small snacks with drinks.

Legend has it that because of illness the thirteenth century Castilian King Alfonso X (the Wise) had to eat small snacks with his wine between meals to maintain his strength, and after recovering passed a law that wine or beer served in taverns had to be accompanied by food.

More probably the origins were practical, with bread or a small plate of ham or olives being used to keep dust or insects out of the drink (the literal meaning of “tapa” is “lid”).

It was also the custom for agricultural and other manual workers to eat small snacks so that they could continue working until the main meal of the day.

- How to order: The first thing to do is check whether you can order tapas at the tables. In some places they only serve tapas at the bar and you have to order raciones (large plates) at tables or out on the terrace.

Once seated, don’t order everything at once. Many tapas are already prepared and you could end up with 5-6 dishes arriving at once. Also, you may see something “walk by” that looks good, so best to start with just one or two tapas each and take it from there.

The barman will usually run a tab for you, which is paid after you have finished eating. Some bars, where food and drink is taken outside, charge with each round of tapas and drinks.

- Prices and eating times: Prices vary; expect to pay 2-3€ for a typical tapa, though these days – and especially in “gastrobars” – they can go as high as 5-6€. Kitchens are usually open between 1.00 – 4.00 in the afternoon, and later again from around 8.00 pm – midnight, though some bars will stay open between 5.00 – 8.00 serving drinks and cold snacks. This is also the time Spanish people go out to merendar (have coffee and cake). Many bars are open for breakfast, serving tostadas (toasted rolls with a variety of toppings), coffee and juices.

- Ingredients (Mediterranean diet): As with the Spanish diet in general, tapas are made from traditionally mediterranean ingredients, especially olive oil, garlic, fish and seafood, and free range pork. Rice, in the form of paella (though here it is usually called the “arroz del día” or “rice of the day”), and potato omelette (tortilla) are also common.

There is a huge variety of fish and seafood on offer, from salt cod (bacalao) and tuna to calamares (squid) and prawns. Although beef and lamb are also popular, the most common meat is pork, much of which comes from free range “pata negra” pigs, used for jamón Ibérico.

Every part of the animal is used, including cheeks, trotters, tripes and blood. There is also a wide selection of cheeses, such as Manchego, and it is usually made from sheep and goat’s milk, or a blend of the two. Salads are usually simple dishes of lettuce, tomato and onion and are not often found in small tapa sizes.

- Vegetarians: While there are often a few vegetarian options on most tapas menus, you should be aware that many bars may fail to mention that their grilled mushrooms come with bits of jamón serrano or the stuffed courgette is actually filled with ground meat.

The typical potato salad (ensaladilla) is served with prawns, and even a mixed salad will often come with tinned tuna on top. Probably the best option is to tell the waiter or barman straight away: “Soy vegetariano/a. Que tapas no tienen carne ni pescado?” (I’m vegetarian, which tapas don’t have any meat or seafood?).


- Aceitunas: Olives, sometimes with a filling of anchovies or red bell pepper.
- Albóndigas: Meatballs – most often pork, but also of beef or seafood.
- Arroz del Día: Rice of the day, with meat and/or seafood, served at lunchtime.
- Allioli: "Garlic and oil" 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: Salt cod, breaded and fried or stewed in tomato sauce.
- 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.

- Cazón en Adobo: Fried marinated dogfish.
- Calamares: Fried squid rings.
- Chipirones: Small squid, usually cooked “a la plancha” (on the griddle).
- Chocos: Cuttlefish, usually breaded and deep fried.
- Calamares del Campo: breaded and fried onions and peppers
- 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.
- Ensaladilla rusa: (Olivier salad), made with mixed boiled vegetables with tuna, olives and mayonnaise.
- Espinacas con garbanzos: Spinach and chick peas with olive oil and garlic.
- Ensaladilla: Potato salad with mayonnaise and either tuna or prawns.

- Gazpacho: Cold Tomato soup with cucumber and garlic.
- Gambas al Ajillo: Fresh prawns in sizzling olive oil with garlic and chili peppers.
- Gambas: Prawns sauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers).
 - Montaditos: Small filled buns, often served toasted.
- 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.
- Queso con anchoas: Castilla or Manchego cured cheese with anchovies on top.
- Raxo: Pork seasoned with garlic and parsley, with added paprika, called zorza.
- Revuelto: Scrambled eggs with various fillings.

- Salmorejo: A thicker version of gazpacho, often used as a sauce.
- Setas al Ajillo: Fresh mushrooms sauteed with olive oil and garlic.
- 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.
- Jamón Iberico: Thinly sliced salt cured ham from free range pata negra pigs.

- Tortilla: Potato omelette.
- 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.


The term tapas narrowly refers to a type of Spanish cuisine, but it is also used more broadly to refer to any similar format dining. This is referred to more formally as small plates, but tapas is common. Such dishes are traditionally common in many parts of the world, and have become increasingly popular in the English-speaking world since about 2000, particularly under the influence of Spanish tapas.

- North America and the United Kingdom: Upmarket tapas restaurants and tapas bars are common in many cities of the United States, Mexico, Canada, Ireland and the United Kingdom. As with any cuisine exported from its original country, there can often be significant differences between the original Spanish dishes and the dishes as they are served abroad.

- Mexico: In Mexico, there are not many tapas bars. However, the "cantinas botaneras" come close to the Mexican version of a tapas bar, but they operate on a very different business model. The appetizers (botanas) keep coming as long as the patron keeps ordering beer, liquor or mixed drinks. The more the patron drinks, the more he or she eats.

These establishments, some over a hundred years old, such as La Opera, are particularly popular around the Centro Historico in Mexico City, but there are similar cantinas farther out in Coyocan or even in somewhat nearby cities like Xalapa, Veracruz.

- Argentina: Picada is a type of tapas eaten in Argentina, usually involving only cold dishes, such as olives, ham, salami and different types of cheese.

- Brazil: Tira-gostos (Portuguese pronunciation: [ˈt͡ʃiɾɐ ˈɡostʊs]) or petiscos ([peˈt͡ʃiskʊs]) are served in the bars of Brazil and typical as tapas-like side dishes to accompany beer or other alcoholic drinks. The better bars tend to have a greater variety, and rarer, more traditional, dishes (using, for example, lamb or goat meat, which are relatively uncommon in the diet of urbanites in southern Brazil).

People from the metropolitan area of Rio de Janeiro, which had the most Portuguese and the second-most Spanish immigration in Brazil, are among those who are most proud of their bar culture as a symbol of the city's nightlife, but bars that serve a variety of tapas-like side dishes are common in all state capitals and cities with more than 700,000 inhabitants.

Many tapas typical of Spanish cuisine that are rarer dishes in Portugal are more easily found in Brazil, due to the presence of the cultural heritage of the Spanish Brazilians as a result of immigration.

- Venetian cicchetti: Cicchetti are small tapas-like dishes served in cicchetti bars in Venice, Italy. Venetians typically eat cicchetti for lunch or as late-afternoon snacks.

- Asia: In Korea, drinking establishments often serve anju (안주) of various types, including meat, seafood, and vegetables. In Japan, izakaya are drinking establishments that serve accompaniments similar to tapas. In the Philippines, the term tapa has come to refer to a traditional dish of salt-cured beef served at breakfast.


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.

1 comentario:

  1. Pata Negra is indeed offering some emblematic tapas variations. It is good to see that the tapas gastronomy is not just staying at the level of simple quick dish, but it is also developing bringing a different culture of dining. Would recommend this bar to anyone who is eager to try some real good tapas.