12 Tapas you can't miss at Tapeando 2025 outside Buenos Aires

From Andalusia to the heart of Villa Allende, nonstop. Inspired by the Andalusian tradition, where they're known as "califales" and typically served with honey or Pedro Ximénez reduction, this recipe has Moorish roots and a rich history.

At Txoco, chef Manu Cavoret, a Córdoba native who lived nearly 20 years in Spain, transforms this traditional tapa into a gourmet offering. His version combines arrope and blue cheese spread, creating a perfect balance of sweet, salty, and crunchy.

Tip: Pair them with a well-poured caña to highlight the flavors.

Where: Estación Villa Anita Av. Roque, Av. Sáenz Peña 238, Villa Allende, Córdoba.

At Furia, they know tapas, or rather, pintxos, a typical Basque delicacy. Fernanda Sarasa, owner of Furia, and Patricio Negro, the head chef (a gastro power-couple), worked for 3 years at Martín Berasategui, a Michelin three-star restaurant in Lasarte, San Sebastián. “When we were invited to participate in Tapeando, we immediately remembered our time at that restaurant. There, we learned to respect both the product and the producer. The way they worked the fish at Berasategui left a lasting impression, and that's why we decided to create this tapa with fish, toasted brioche, and citrus butter to take you to Donostia in one minute,” Fernanda shared with us.

Tip: To pair? “The autumn freshness cocktail, a very fresh and elegant drink. The gin, pear cordial, and orange complement the tapa perfectly. Our bartender, Javier Luna, pairs it with orange peel and marmalade,” Fernanda recommends.

Where: Rawson 1457 Piso 9, Mar del Plata.

If you're in Mendoza, you can indulge in this royal tapa: babaganoush with sautéed greens, fried capers, and peanuts. Why? Just because.

“La Feliz Charcu Bar's cuisine is characterized by having no structures. We play with what we like, mixing cultures and seasonal products,” said Matías Tyrrell, partner and executive chef at the restaurant.

“This dish is inspired by immigrants from Spain, Morocco, and the Lebanon region, where we bring together one of their most iconic tapas, smoked eggplant puree, with two products typical of the Murcia and Alicante areas: greens and peanuts,” he added. And honestly, it sounds tempting.

Tip: This tapa is served with the cocktail "Muy Lejos del Mar," made with aperitif, maraschino liqueur, and tonic water.

Where: San Lorenzo 608, Mendoza.

Francisco Rosat, a Mar del Plata chef already known for his seafood dishes, had the opportunity to train in the Basque Country, bringing back a love for its flavors and unique cooking style.

Also of interest: What can you tapas in every city of Spain?

Our tapa of blood sausage with roasted peppers features the famous Basque blood sausage. Sweet and savory, it reflects the essence of that region, combining tradition with a personal touch that makes it special," the team at Sin Nombre shared.

Tip: It pairs perfectly with a Cantieri Navali Rosso vermouth.

Where: Bartolomé Mitre 3121, Mar del Plata.

Who doesn't crave some delicious mushroom croquettes? This is a blend of mushrooms, blue cheese, and reggiano with olive oil from the Zuccardi family.

“This dish stems from the classic Spanish creamy croquette, but with its real French origin in the classic béchamel. We use a blend of various mushrooms, including champignon, pine, portobello, and molle, a mushroom found in Córdoba. We serve them with a blue cheese and reggiano emulsion,” said Augusto Tartaglia, head chef at Rotsa. Bring it on!

Tip: It goes great with some vermouth.

Where: Av. José María Eguía Zanón 9107, Córdoba.

On crispy bread, bathed in fine herbs and olive oil, sits smoked bondiola, slowly cooked in a deep barbecue sauce. Each bite is a declaration of intentions: bold, enveloping, unforgettable.

For this meeting of fine eating and traditional tapas, Bendito Rufián tempts us with a pairing worthy of the occasion: "A Cabernet Franc or Bonarda to enhance the depth of flavors, a Whisky Sour to play with sweet and sour contrasts, or a draft dark beer to provide the perfect body and character to accompany the experience," they suggest.

Tip: Bendito Rufián is a great spot for a date.

Where: 25 de Mayo 817, Mendoza.

This tapa is inspired by the end of a trip to Barcelona. "With our suitcases packed and check-in done, we treated ourselves to one last tapa before leaving. We stopped at a brewery for a final drink and tapa, and that's when we had this dish. It solidified our love for the tapas culture: the magic of having a drink and sharing a quick bite," Franco Ghione, chef and owner of Bros. Comedor, told us.

He elaborated on this tapa: “This version bridges our Córdoba with Spanish Córdoba. Here, peanuts; there, ajo blanco. We reinterpreted it with a firmer texture, like a cream that holds grilled autumn mushrooms with garlic and topped with a cured egg yolk in soy sauce.”

Tip: It's ideal to pair with a glass of Sauvignon Blanc.

Where: 27 de Abril 568 PISO 2, Córdoba.

At first glance, it's the classic potato omelet: with onions and eggs, just barely runny, all good. But at Canaima, they've added their twist with a heart of brie cheese and truffled mushrooms. A must-try tapa to share with friends, paired with a good glass of Malbec rosé wine from Familia Stocco de Viani.

Also of interest: Tapeando: 9 must-try tapas from the Buenos Aires circuit

Tip: Canaima occasionally hosts fantastic wine tastings. It's worth checking out and scheduling a visit.

Where: Mendoza 1788, Rosario, Santa Fe.

Chichilo's is a well-known Italian pizzeria in Rosario, but if you thought you'd be eating pizza during Tapeando 2025, think again. Our favorite tapa is an octopus skewer, with baby potatoes, paprika, and olive oil.

“Octopus a la gallega is a staple at every celebration, named after Galicia’s culinary tradition,” they explained about their choice. Definitely worth trying!

Tip: During Tapeando, this tapa, along with two other tempting options, will be served at all three Chichilo's locations.

Where: Gorriti 415; Catamarca and Pueyrredón; Los Olmos Bis 102, Santa Fe.

Paulette Lefevre has an extraordinary talent for pastries and bread. In France, she fell in love with Plantine Duval, and together they moved to Mendoza to celebrate their love in the restaurant they founded together: Paulette & Plantine.

According to them, the avocado hummus with fresh salad is inspired by one of their trips to Spain, using products like olive oil, basil, and tomatoes.

Tip: One of the few vegan tapas, but no less delicious.

Where: Santiago del Estero 740, Godoy Cruz, Mendoza.

We can't close this list without a proper bocadillo: a chicken bocadillo with Dijon mustard, vegetables, and wedge fries, to enjoy with a glass of wine or a refreshing summer red.

Tip: The outdoor tables at Patio Lorenza will make you feel like you're in a small terrace in Seville. Don’t miss their entrepreneurs' market to explore.

Where: San Lorenzo 351, Mendoza.

Now for a dessert tapa. It’s an Andalusian torrija made from sweet bread, served with dulce de leche ice cream and amaranth popcorn.

“Our version of torrija is inspired by the typical Andalusian preparation eaten during Easter, which uses a generous wine to soak the bread. In our reinterpretation, we use sweet bread and pair it with homemade dulce de leche ice cream, adding an Argentine touch to República's style,” the Córdoba restaurant shared.

Where: Av. Recta Martinolli 5631, Córdoba.