Our 11 favourite tapas in Murcia

Who says Murcia, says tapas. Lots of tapas. But not just any tapas – here you will find unique flavor combinations and local classics that you hardly see in other places in Spain. Think: a shrimp in tempura jacket on a stick, warm zucchini with egg, or even lemon leaves in dough.

Many of these dishes are directly linked to the huerta murciana – the fertile horticultural area around the city of Murcia, the vegetable room of the region for centuries. In recent years, we have enjoyed exploring the menu of dozens of tapas bars, and these are the dishes we keep coming back for. Perfect to share as a couple or cozy as a family.

One of our absolute favorites. A slightly more refined tapa, but oh so tasty. Small scallops are grilled briefly and seasoned with garlic, parsley and a little olive oil. They taste soft and salty, and are ideal for those who want to start a tapas evening with something light yet special.

They are everywhere on the menu, but the flavors differ enormously. In Murcia they are often just a little spicier than in other regions. They are served with a hearty bravas sauce, sometimes paired with a spoonful of aioli. Perfect for sharing, ideal for those who like it spicy, and always a good idea.

Child-friendly tip: ask them to keep the sauce separate, so that your child can also eat the fries.

A warm vegetable dish that almost reminds you of a scrambled egg, but much more subtle and refined. Zarangollo is a classic from the huerta murciana and consists of stewed zucchini, onion and beaten egg. Simple, healthy and tasty. Sometimes less really is more.

Shrimp on a stick sounds simple, but this tapa is always a hit with young and old. A shrimp is rolled in a light batter, deep-fried until golden brown, and served with a lemon wedge. Super juicy, slightly crunchy, and ideal if you want something you can eat without fuss.

Noah loves it, by the way. Caballitos are usually the first to disappear from the table.

It looks like an ordinary mussel shell… until you taste what’s inside. They are filled with a creamy bechamel sauce in which pieces of mussel, onion and herbs are incorporated. Then they go into the breadcrumbs and the deep fryer. Result: a warm, crispy tapa that is wonderfully soft and tasty on the inside. Even people who are not normally fans of mussels fall for this.

In a warm sizzling pan, fresh from the oven: garlic, olive oil, a hint of chili, parsley and juicy scampi. You can smell it even before the waiter is at the table. This tapa is a real crowd favorite, and ideal for those who like to use some extra bread to dip the garlic oil on. A must if you like full, Mediterranean flavors.

A real local specialty that you absolutely must try. It starts with a rosquilla, a hard bread ring. It is richly topped with ensaladilla rusa (potato salad with tuna, carrot and mayonnaise) and finished with a salty anchovy (marinera) or a pink shrimp (marinero). Don’t be alarmed: it’s an art to eat this tapa without dropping it all – but that’s just part of the charm.

Forget the classic cheese croquettes. In Murcia they serve these toppers in all kinds of flavors: jamón ibérico (savory and so creamy), goat cheese with fig (a surprisingly sweet-salty combination), or sepia in their own ink (pitch black on the outside and inside – exciting to try). Perfect if you all want to try different flavors together.

These small clams are pure flavor bombs. They are usually served in a delicious sauce of olive oil, garlic, parsley and a splash of white wine. The shells open in the pan and absorb all the flavors of the sauce. You eat them straight from the shell – and don’t forget to dip the bread in the sauce. Perfect as a fresh, light tapa to share, especially on hot days or as an appetizer for a sumptuous dinner. We often order them for lunch to share.

This tapa is a little surprise: thin slices of eggplant, fried in a light dough jacket and finished with a trickle of honey. Sounds strange? Maybe. But it is a heavenly combination. Sweet, salty, soft and crispy in one bite. We order it as standard with every visit to our favorite bar.

And then: dessert. One of the most unique dishes from Murcia. Paparajotes are lemon leaves that are dipped in a sweet dough batter, deep-fried, and finished with cinnamon sugar, often served with a scoop of vanilla ice cream. Note: you eat the dough, not the leaf – the lemon leaves only give off their smell and taste.

In Murcia, the tapas are:

• Affordable: you can taste a dish for as little as 1–2 euros
• Local & original: the regional dishes are really different from what you know from the Spanish costas
• Kid-friendly: Many tapas are mildly spiced or simple, ideal for little eaters
• An experience: turning every tapa into a small party is really the norm here

• Ask for the ‘tapas menu’ or ‘raciones’ – some things are only available as a larger plate
• In some bars, you automatically get a small tapa with a drink – often a nice surprise
• Order little by little – this way your table stays clear and you can discover what you really like

Are you in Murcia soon and planning a tapas night? Don’t forget to keep this list handy. Or even better: send us a DM and we’ll tip you our favorite addresses.

Follow us on Instagram at @pure_world_explorers for more tips on eating, traveling and enjoying yourself in Murcia.