Tapas is essentially a style of eating rather than a form of cooking. It means sociability, friends and family. People of a like mind talking and drinking in a relaxed atmosphere while nibbling away on little bites of intense flavour. You can keep it simple or you can make it as complicated as you like but whichever way you prefer it, tapas is best served with an early evening drink among friends and lively company.
You will not, I promise you, find a more pleasurable and flavour-filled experience anywhere in the world. Wherever you live, these ‘little dishes’ will give you a tasty little mouthful of Spain. So sit back, take your time and enjoy your tapas to the full. There is no better way to sample the real essence of Spanish life and culture.
Spain’s landscape is extremely diverse and covers areas such as mountain ranges and dusty plains, olive and fruit groves plus fertile orchards and rich arable lands. Spain also has climate extremes. Regions that are cold and wet, regions that are hot and dry, and just about everything in between. It has a huge coastline, facing both the Atlantic ocean and the Mediterranean sea. Hardly surprising then, that the cuisine of its coastal regions is very heavily based on fish and seafood.
The northern coastal regions have both fish and seafood from the Atlantic ocean and some of the finest cattle, sheep and dairy foods in Spain. The climate here is relatively cold and wet so recipes tend to be hearty, warming and filling. The hot southern coastal region is the land of olives, olive oil and sizzling fried fish from around the long coastline. The food of the eastern coast is exciting and richly varied. Here there are groves of oranges and almonds, large market gardens, rice fields, aromatic herbs and noticeable similarities with French Mediterranean food. The western and central areas are lands of hardy countrymen, lamb and pig roasts and simple hearty cooking with many stew-type dishes. Also from here comes Spain’s best-known cheese: Manchego, as well as many other sheep’s’ milk cheeses.
Spanish food, and especially tapas, is based on simple methods and the imaginative use of seasonal vegetables and local ingredients. You can make your tapas with anything you like, there are no ‘specific to tapas’ ingredients. Although to fully experience Spanish tapas at its best you should try a few of the classic dishes like tortilla (omelet), albondigas (meatballs) and calamari (squid). Tapas is essentially hearty and unpretentious. Ingredients are fresh, flavours are robust and recipes are easy. Preparation and presentation is generally pretty straightforward.
Casa Ruiz is a family run Tapas Bar situated in the High Street of the Historic, Picturesque market town Of Bridgnorth. The doors were first opened in May 2009 by Emma & Alfonso Yufera Ruiz and after being the manager and working closely with them for over 4 years, Amy Hockenhull became the new owner in September of 2013.
Together with Head Chef Rita De Fierro, who has lead the kitchen team since moving to Bridgnorth in September 2012 and Amy`s sister Laura in the front of house and new chapter in Casa Ruiz life has begun. Keeping some of the old favourites on the menu and building on the fantastic reputation that the restaurant has built up since opening, Amy and Rita have written and carefully put together a new menu & wine and drinks lists, where the old meets the new. Including having Estrella Galicia Spanish lager on draught for the first time!
The changing face of Casa Ruiz reflects our own style, personalities and quirky characters! We serve freshly cooked Tapas and alongside carefully selected Spanish wines, beers and cider. We are perfect for small intimate dinner for two and equally as suitable for large fun parties and celebrations!
Amy, Rita and the team looking forward to welcoming you up the stairs into our little Spanish Palace!