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Tertulia is a tapas bar from chef Seamus Mullen, the pioneer who launched Boqueria. The new place is more rustic – it actually looks somewhat like a tapas bar in Spain – with the wood-burning oven a prominent feature of the kitchen, perfuming the air and several of the best selections. Our favorite was tosta huevo roto y jamón Ibérico, a substantial piece of toasted, smeared with oily, salty potatoes, a runny egg, and a slice of Serrano ham, the whole thing run through the oven at the last moment for maximum smoky flavor. Some of the dishes have an Asturian bent (referring to a province in northwestern Spain), including a cheese selection that often includes cabrales and a choice of ciders that go almost better than wine with the tapas at Tertulia.