Elintapas

Elintapas is a culinary term used to describe a contemporary style of tapas that emphasizes precision, seasonal ingredients, and refined presentation. The term is used primarily by chefs and restaurants in Spain and abroad to differentiate a subset of tapas that are more composed, visually driven, and conceptually cohesive than traditional tapas.

The etymology is not standardized; it is generally treated as a coined term rather than a historical label, and is sometimes presented as a branding or menu category rather than a fixed cuisine.

Typical elintapas are small, bite-sized courses designed to be shared, often served on miniature dishes or skewers. Dishes highlight a balance of flavors—sweet with salty, acid with fat—and rely on modern culinary techniques such as precise tempering, emulsions, foams, or gels, though many examples preserve classic Spanish ingredients like olive oil, garlic, peppers, seafood, and cured meats. Seasonal ingredients and terroir are commonly emphasized. The dining format tends to be tasting-driven, with sequences of two to five elintapas forming a tasting menu or bar-style progression.

Reception has been mixed: supporters cite innovation, craftsmanship, and enhanced dining experiences; critics argue that the label can be vague and pricing can be high relative to traditional tapas. Elintapas have influenced contemporary tapas menus worldwide, particularly in cities with active gastropubs and fusion kitchens.