¿CóMO? Taperia Announces 4th Annual Taste Our Travels Dining Series

The Goods from ¿CóMO? Taperia

Vancouver, BC | ¿CóMO? Taperia, Mount Pleasant’s award-winning Spanish tapas bar, is excited to announce the fourth edition of its popular Taste Our Travels dining series, available from January 22 to February 8, 2026, as part of Dine Out Vancouver’s Tasty Events program. This year’s experience, created by new head chef Saman Ahmadivafa, draws inspiration from the team’s recent culinary trip through Spain’s Catalonia region. The seven-course menu for two, seated at the bar, can be booked online.

During their time in Catalonia, the ¿CóMO? team – co-owners Shaun Layton and Frankie Harrington, and Ahmadivafa – visited small, bustling bars, acclaimed restaurants, and seafood-focused neighbourhood gems, immersing themselves in the vibrant world of tapas culture.

The trip included revisits to iconic favourites such as El Xampanyet, Quimet y Quimet, Bar Del Pal, and LLuritu, along with new discoveries such as a memorable three-hour lunch at award-winning Ultramarinos Marín. They also sampled what may be the best patatas bravas at the celebrated Señor Vermut.

“Barcelona is endlessly inspiring,” says Ahmadivafa. “The energy, the flavours, the traditions, and the new ideas emerging from modern kitchens all fuel what we bring home to share with our guests.”

2026 Taste Our Travels Sample Menu

$185 per pair++
$70 optional beverage pairings

Gilda Súper!
Cantabrian anchovies, pickles, olives, marinated vegetables
Inspired by Quimet y Quimet

Squash Salmorejo
matrimonio, flatbread
Inspired by Bar Pimentel

Chicharron
fried pork belly, spicy quince, fermented vegetables
Inspired by Ultramarinos Marín

Montadito de Salmón
cured salmon, toast, butter
Inspired by Ultramarinos Marín

Esqueixada
cured black cod salad, tomato vinaigrette, gordals, guindilla, onions
Inspired by Lluritu

Calamar A La Plancha
grilled squid, eggplant romesco, herbs
Inspired by El Xampanyet

Catalan Stew
fideua, scallops, shrimps, cod
Inspired by Bar Del Pla

Apple Pie
white chocolate mousse, poached rosewater cinnamon apples, graham cracker crumb
Inspired by Bar Brutal

*This is an example of the menu, which is subject to change

Ahmadivafa re-joined ¿CóMO? Taperia this summer, taking the kitchen reins as head chef. He first began his hospitality career while studying at UBC, starting off as a busboy and prep cook, before taking the leap into full-time cooking. He credits each kitchen experience with shaping him as a cook. His career journey has led him to work at Say Hey Cafe, Delara, and his own pop-up Khaaterat, featuring Iranian cooking. It was at Delara, working under chef Bardia Ilbeiggi, that made a lasting impression. “To be thoughtful of the energy you bring to work each day, and how it translates to the food, was one of the things I learned from him,” Ahmadivafa adds. “It also brings me immense joy to see a chef representing our Iranian culture in a way that resonates deeply with me.”

“It’s hard to believe this is already our fourth Taste Our Travels,” says Layton. “Each edition has been special and memorable in its own way. Having Saman return to Como, after previously working with us fort three years, and now leading the kitchen brings a real sense of full circle for us. He understands the heart of our restaurant. We had a great time in Spain, and this year’s Catalonia-inspired menu is one of our most exciting yet.”

¿CóMO? Taperia’s full menu continues to be available for all diners. Regular reservations can be booked through Como’s website at www.comotaperia.com.

For more information about ¿CóMO? Taperia, please visit www.comotaperia.com.