TRADITION

According to legend, the roots of tapas goes back to the 13th century Castilian King, Alfonso The Wise, who attributed his recovery from illness to his custom of taking small bites of food with wine between meals. Eager to promote his people's health, he decreed that tabernas in Castile could not serve wine unless accompanied by something to eat.

Because it was as enjoyable as it was healthful, the custom quickly caught on. And today you can still go into a bar in Northern Spain, order a glass of peleon (young, "peasant" wine) or sangria, eat some bites of jamon curado and settle up by telling the bartender how many pieces you had.

With its unique position as between Africa and Europe and its dual Atlantic and Mediterranean coastlines, Spanish tapas dishes incorporated a wealth of flavors, from charcuterie to bean casseroles, vegetables, calamari and other fruits of the sea. This tapestry of flavors along with 800 years of tradition give Chef Garces ample opportunity to create dishes that excite his guests no matter how many times they return.