Socarrat Spanish Restaurant in NYC is proud to offer some of the best tapas in the city. Tapas is a Spanish term for an appetizer or snack of traditional Spanish dishes. In Spanish, the word “tapas” translates to “top,” which is why they are considered appetizers to be served at the beginning of a meal. Socarrat’s extensive offerings of tapas are the best in New York City.
Every spring throughout the entire country of Spain, Spanish citizens celebrate Semana Santa, a week-long festival culminating on either Easter Sunday or Easter Monday.
Cheese is an integral part of Spanish gastronomy. It goes perfectly with tapas, on its own or on a crusted bread with some olive oil. Of course, our hearts melt for it in various dishes.
A visit to the wine region of La Rioja in northern Spain offers you tastes of delicious wines at any time of the year. The fall, however, might be the best season to take a trip to the Spanish region because you’ll be surrounded with autumnal colors.
One of the most important and high-quality ingredients in Spanish cooking is the mushroom. You can find a wide variety of mushrooms in dishes from Spain, from the button mushroom to the porcini mushroom to the chanterelle mushroom - all are staples in Spanish cuisine.
Spain’s culture of enjoying outdoor dining on restaurant and bar patios, or terrazas as they’re known in Spanish, is one of the easiest customs in the country to spot.
Even if you’ve never been to Spain, there’s a good chance that you’ve heard of sangria, one of the country’s most popular drinks. But what is sangria exactly?
Socarrat is a Spanish restaurant since 2008 offering a wide variety of tapas, paella, sangria and an extensive selection of wines with three locations in the heart of Manhattan.
