• Complimentary glass of house cava or chef's choice dessert when you dine at the restaurant

The name Barlata comes from “Bar” (what any self-respecting tapas restaurant is all about) and “Latas,” the small tins of gourmet vegetables, meat, and seafood that tapas bars often sell alongside food made in-house. At Barlata, Catalan-born Chef Daniel Olivella serves more than 40 kinds of tapas. Rather than rely on canned food, however, he cooks traditional lata dishes, like squid in its own ink, and then playfully serves them in fresh tins. Chef Olivella, who opened B44, an upscale Spanish eatery in San Francisco in 1999, was touring the country teaching Catalan cooking courses when he came upon Austin. He was immediately smitten, and he and his wife decided that this was going to be the site of their next restaurant. In 2013, they opened Barlata on South Lamar Boulevard, featuring such Spanish classics as house-made chorizo, gazpacho, piquillo peppers, and octopus. “There are lots of places serving up small plates in town,” says Texas Monthly, “but this is the only one that transports you to Spain.”

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