DETAILS
Hours
Daily, from 4pm to Late
GALLERY
The People
Shaun Layton, Co-owner
Frankie Harrington, Co-owner
Rafael Racela, Executive Chef
Saman Ahmadivafa, Sous Chef
Virginie Semery, General Manager
About ¿CóMO? Tapería
Experience the fun – and sometimes, a little crazy – vibes of Spain’s tapas bars at ¿CóMO? Taperia, a Michelin Guide-recommended and Restaurants from Spain certified hotspot. Located in Vancouver’s Mount Pleasant neighbourhood, guests can hang out at the bustling entrance stand-up bar, or sit and revel in a variety of small bites, tapas, and Spanish-imported conservas, all the while sipping on Gin & Tonics, Sherry, Spanish vermouth, beer, and an extensive list of wines and Cava.
Awards & Accolades
#2 on enRoute‘s 2019 Best New Restaurants in Canada list
Restaurants from Spain Certification
“Equal parts tapas bar and despensa/bodega, it boasts all the warmth, authenticity and conviviality of similar spots in Spain.” – Michelin Guide
“Close my eyes and I could almost be in Barcelona. Biting into bikinis (the classic Catalán toasted sandwich, made here with serrano ham, Manchego cheese and truffle paste), lush croquettes and larger raciones (plates) of clams with chorizo and T-bone steak smothered in anchovy butter. Wines are all Iberian and there’s a big range of conservas – fancy tinned fish – for added flavour. For all that, though, it’s the energy of the place that grabs me. Perhaps more than anywhere else I ate, Como Taperia captures the vitality of Vancouver’s food scene right now.” – Kendall Hall, Escape Magazine AU
“The stand-up bar attracts off-duty chefs after work and adds a fun-city feel, but the room is a mix of high top, counter and four tops, for a deep lean into the tapas experience.” – Mia Stainsby, Vancouver Sun
“Opened in November, Como Taperia has already become a magnet for Spaniards seeking a true taste of home…they’ve captured the style, vibrancy and flavours of a Spanish tapas restaurant better than any other attempt in Vancouver. Or, so say all the Spaniards we meet.” – Alexandra Gill, Globe & Mail, March 2019
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