If we took notice of the advice dished out by nutritionists and doctors, then we would all on a daily basis, be eating little and often, but few of us do, as sociability and convenience, militate against this perfectly sensible suggestion. Instead of gently grazing our way through the day, we all tend to relish rollicking meals at which to enjoy ourselves with family and friends, anyway, no-one in their right mind wants to have the burden of having to cook up to eight meals a day, regardless of how ‘little’ the dish.
A Spaniard on the other hand will eat two decent meals at curiously inappropriate times of the day, with the result that they would spend much of the day feeling hungry were it not for the happy invention of tapas.
These are tasty little canapés and small dishes, which can be found in any bar at any time of the day, and which are served in houses and Hotels, in the long waiting periods before el almuerzo (lunch) or la cena (dinner).
Some translate the word tapas as blotting paper, ideal to soak up the effects of a few two many glasses of finest Jerez, others say it means ‘lid’ from the old Spanish custom of putting a piece of bread over ones glass to keep the flies out. Whatever the meaning, believe me tapas are excellent and a true life saver especially if you are still waiting come the midnight hour to go out to dinner.
One has to remember that Spanish cooking is by no means a cuisine-a word which suggests a certain confinement and rigidity, both of place and conduct. Yet it has great character and strength and can even surprise you with its delicacy especially in their fish dishes. The other thing is no two Spanish Chefs cook any named dish precisely the same way, there are no set rules of kitchen conduct and that’s quite exciting, also the real charm of Spanish food is the feeling that most local dishes needs no kitchen- a huge pot and an open fire on a beach or in a field is the true spirit of the country, and the tapas tradition certainly compliments this.
The good news is that Nicosia now boasts its very own tapas bar serving not only tasty titbits to satisfy any full blown attack of the munchies, but here in the heart of Nicosia you can also buy some wonderful delicatessen goodies in the form of long spicy sausages, Spanish ham in the form of the deliciously cured Jamon Iberico and Jamon Serrano or, if you fancy a quick Don Quixote sandwich stuffed full of Salichichon Iberco, which is akin to a top grade garlic salami served with lashings of peppercorns served and accompanied with semi cured Mahon cheese, then get on down to Casa Espana and sample not only their in house menu but also their rather classy take away tasties.
I enjoyed a typical tapas lunch in the company of Fidel Castro and his team, Yes- Fidel Castro, all the previous week I had been boasting to friends- Hey guess what? I’m having lunch with Fidel Castro in Nicosia’- and every single person came back and said, ‘I didn’t know he was making an official visit to Cyprus’. Fidel I have to report is lovely, OK he bears no resemblance whatsoever to his Cuban born namesake, but one things for sure you will never ever forget his name. He has also helped broaden the scope of the wine served in the restaurant, and along with the lovely Mandy, who is the bright as a button P.R. person for the restaurant and wife of deli expert Willy Matos, this team have hopefully got what it takes to seduce the locals into dipping into a perfect piece of Spanish cuisine.
The trio have worked hard to bring a whole range of Spanish flavours,
to the Capitals discerning residents, along with the food and wine on offer, some evenings there are Flamenco dancing, classical guitar recitals, even free Spanish lessons once a week. Then there is the celebration of Spanish artists in the form of exhibitions on a regular basis, and the current art works that adorn the walls is that of Miro, a chap who was always recognised as being well in touch with his hearty digestive system. For those rather nervous Nellie’s who prattle on about ‘Oh I don’t like anything too spicy’ or those who suspiciously dig through their food, like an archaeologist in a hunt for fossils and old bone fragments, believe me even those folk should feel comfortable at Casa Espana.
In fact the food is eerily similar to Greek cooking; especially the Albondigas- juicy meat balls in salsa, then there is the classic dish of paella,
plus very nice ham croquettes, the octopus in olive oil was very good, as were the Piquillo red peppers, and any veggies in search of a menu that doesn’t have them stuck on dodgy omelettes or ghastly braised celery brushed with pine nuts, should definatly get on round to this place, for here you can find loads of tasty dishes ideal for almost all your dietary needs.
That said I still say the Spanish do marvellous things with their hams that few others can, the true jewel in the crown has to be a plate of hand cut Jamon Serrano with a dash of good mustard and a piece of crusty bread,…. Now that really clicked my castanets to perfection.
Casa Espana 5.a Menandrou Street
1066 Nicosia
Cyprus
Tel 22 456 110
Fax 22 456 106
Mobile 99 465246
E mail [email protected]
(With Price Waterhouse offices on the left Casa Espana is up the road a bit on the right hand side turn up into Menandrou Street and its half way up on right)
