Best Places To Dine Tapas In Los Angeles Near Me

4worldlovers: Manchego is a neighborhood restaurant that has been one of Santa Monica’s best kept secrets since opening in early 2007. We specialize in California-Spanish tapas and wine.

We are proud to offer an extraordinary Spanish wine selection, focused on small production bottlings made by winemakers and brewers in Spain who we love and trust. Our wine list focuses on food friendly wines with enough character to properly compliment the menu.

Bottomless Mimosas & freshly made Bottomless Sangria is served during brunch, Saturdays and Sundays.

The back garden seats 25 people and is available for private bookings. We can create a custom menu for your event. Contact us to make a reservation.

4worldlovers: Otoño is a progressive Spanish-inspired restaurant concept exploring tapas and paella beyond tradition and through a modern, urban lens. Our food is influenced by many cultures and artistic expressions while embracing the bounty of California's land and sea produce to curate a unique dining experience for the vast ethnic palate of Los Angeles.

Otoño is a place where innovation and creativity do not stop at the kitchen but spreads through the dining room, creating a holistic approach to service and the guest’s experience. In that regard, the belief that the dining room starts in the kitchen will be deeply rooted in the team philosophy and mission statement delivering a dining experience unlike any other in the city.

Spain is widely recognized for its wine and sherry, however, most do not know the country’s obsession with gin and tonic, or the glory of its wonderfully complex vermouths, or even the brandy used in Jerez to produce its spectacularly unique sherry.


Recognizable Spanish beers will be poured on draft while small batch, craft beers can be enjoyed by the bottle. “Vermut” can be enjoyed from draft or by the glass, on the rocks or neat, and is a perfect opening or close to a meal.

Our wine list will have strong Spanish representation from well-known heavy weights of the region to small, lesser-known up-and-comers, and boutique producers.

On a recent trip to Europe, Chef Montaño sought to explore the many dialects of paella in the Catalan region of Spain including the birthplace of the dish: Valencia. From the celebrated, established institutions practicing traditional techniques to the young, ambitious chefs seeking to revolutionize the experience, the significance and relevance of this dish to Spanish cuisine and culture was deeply felt throughout the region.

It was here, where the intermingling of the Old and New World played out over a rich canvas of cuisine, art, and culture, that the idea for Otoño was set into motion presenting an opportunity for Montaño to further express her devotion to the genre and create something new for the magnificent food city of Los Angeles.

Teresa Montaño is a New Mexico-born, Los Angeles-based Chef, best known for her modern Spanish

Cuisine. Teresa’s unique perspective on Spanish cuisine integrates creative use of technique and

Ingredients rooted in Californian sensibility, seasonality, and aesthetic. Much of Chef Teresa’s cuisine is

Based off of her many trips through the Basque and Catalan regions of Spain. Teresa also pulls from the

Vast palate of the international city of Los Angeles, integrating Japanese, Chinese, Peruvian and Mexican

Ideas into her dishes. With strong roots in the organic food industry early in her career, Teresa developed

A strong sense of stewardship towards the environment and sustainable business practices.

At age 30, Chef Teresa opened her first restaurant, Ración, in Old Town Pasadena. At Ración, Chef

Teresa highlighted Basque cuisine with her own modern spin in dishes like Bacalao al Pil Pil, Buñuelos

De Lengua, and a very special Txuleta, a cast iron seared rib eye served with padron peppers. At Ración,

Teresa also cowrote the all-Spanish wine list. Ración became a destination for local wine clubs and

Collectors to share and celebrate Spanish wine. Ración was beloved by the Pasadena community and was

Highly lauded by acclaimed food writers and critics, alike, including Jonathan Gold, who featured Ración

As his first, full page review upon joining the LA Times as Lead Food Critic. The restaurant was included in

The celebrated LA Times 101 Best Restaurant for the entirety of Teresa’s tenure as well as dozens of local

And national recognitions including the Diner’s Club World’s 50 Best Restaurants Discovery Series.

In the summer of 2018, Chef Teresa opened Otoño, a love letter to paella and the tapas culture. The

Heavily anticipated, Otoño, opened with massive excitement and media coverage from Food and Wine

Magazine, Eater, LA Times, The Wall Street Journal, as well as the 2019 and 2021 Michelin Guide and

Michelin Rated, Otoño, is based off of Chef Teresa’s Spanish travel journal where she explored the many dialects of paella in the Catalan region including the birthplace of the dish: Valencia. From the celebrated, established

Institutions practicing traditional techniques to the young, ambitious chefs seeking to revolutionize the

Experience, the significance and relevance of this dish to Spanish cuisine and culture was deeply felt

Throughout the region. It was here, where the intermingling of the Old and New World played out over a

Rich canvas of cuisine, art, and culture, that the idea for Otoño was set into motion presenting an

Opportunity for Chef Teresa to further express her devotion to the genre and create something new for the

Otoño recently reopened, June 2021, after the shutdowns of 2020 ravaged the restaurant industry. The

4worldlovers: We pride ourselves as being the most authentic Spanish Restaurant in Los Angeles with impeccable Service, and a menu is that full of traditional plates from Spain. La Paella is a great date spot, (The ambiance is super cozy and romantic.) but also a great place for dinner with family and friends. You will feel transported to Spain.


Our establishment offers traditional Spanish fares such as Tortilla Española, Chicken croquets, Gambas al Ajillo, Fresh fish dishes, imported Jamon Iberico, and seven different Paellas with the traditional bomba rice from Spain.


Rice with saffron, calamari, mussels, clams, shrimp and small lobster tail or king prawns, etc.


Ham made from the black footed pig that's native to Spain. They're fed a diet of corn and grain and the hams made from them is usually cured for up to two years.

$6.00 A country bread slice, spread with tomato, garlic and olive oil

$10.95 A country bread slice, spread with tomato, garlic, Jamón Serrano and olive oil

Paella, a typical dish from Spain, is named after the round-open faced shallow metal pan that it is cooked in. Traditionally made with a base of rice and saffron, Paellas are as diverse as the Spanish themselves. Our Paellas are made to order with a cook time of half an hour. Portion and prices below feeds two people with an added cost per extra person.

$53.00 Rice, saffron, chicken, pork, green beans, lima bean and sliced Spanish red sausage

$58.00 Rice, saffron, chicken, pork, seafood, vegetables with a touch of red peppers

$48.00 Rice cooked with saffron and assorted vegetables (water or chicken broth )

$53.00 Shrimp, mussels, calamari, clams, etc. cooked with saffron and “Fideo” noodles

$55.00 Cuttlefish, calamari, baby shrimp and mussels cooked with rice and squids’ ink

$2.20 Specialty BOMBA RICE from Spain is available for an extra charge of $2.20 p/p

$32.00 Trout grilled and stuffed with Spanish Serrano ham. Served with vegetables.

$29.00 Whole sole sauté. Served with lemon, butter, caper sauce and vegetables.

$37.00 It is a procedure by which a whole fish (usually Mediterranean seabass) is covered with salt and baked all natural; no sauces or ingredients.

$24.90 Breast of chicken sauté with tomato, onion, peppers, eggplant, etc. Served with boiled potatoes.

$36.90 Fillet steak grilled, served with green peppercorns sauce, vegetables and fried potatoes.

4worldlovers: Is a place where new ideas for food, presentation, and service arise from traditions of Spanish cuisine and the charm and grace of old-world hospitality.

Vino is an authentic Spanish tapas bar located in the heart of Encino, California. We have a significant history to share. Family, Friends, Food, Wine celebration. Our spot is perfect for a casual evening with friends or a formal dinner party. Relax and enjoy the evening. We offer private party open-air patio dining.

We have created a sophisticated space with a relaxed and warm feel, an old-world ambiance with modern touches that transports you to Spain when you walk through our door.

Vino serves the best of the Spanish tapas tastefully paired with wines. Join us for dinner to enjoy a selection of tapas and seasonal paellas with the accompaniment of friends and family. Don’t miss our Happy Hour.

Let Vino host your next event! Our lively, Madrid-inspired menu sets the perfect tone for group dining of all sizes – featuring Spanish tapas, wine, and sangría designed in the spirit of sharing and gathering. Whether you’re planning a celebratory dinner with 30 friends, or an intimate gathering with 8-16 of your nearest and dearest – our restaurant event spaces are just the spot for you. Find your next private dining space in Encino, California.

4worldlovers: After opening critically acclaimed Lucques in 1998, the duo of 3 time James Beard Award winning chef Suzanne Goin (Who's Who of Food & Beverage in America 2017, Outstanding Chef 2016, Best Chefs in America - California 2006, Best Cookbook - Cooking from a Professional Point of View 2006) and James Beard Foundation’s Outstanding Restaurateur of the Year 2018 Caroline Styne embarked on A.O.C., the area’s pioneering wine bar that first paired an indulgent list of wine by the glass with a menu of market-driven small plates.

Raised in Los Angeles and educated in Santa Barbara, Caroline Styne planned a career as a professional in the art world but the restaurant business called to her. In 1994, she teamed with celebrated restaurateur Sean MacPherson at Jones, in Hollywood. While there, she was introduced to Suzanne Goin. The meeting was life-changing for both and led to the opening of their flagship restaurant, Lucques, in 1998. With Suzanne’s culinary talent and Caroline’s business acumen they made a formidable creative team.

The restaurant met with instant success and their efforts helped her partner to be recognized as one of Food and Wine magazine’s “Best New Chefs” 1999. Lucques received praise from Condé Nast Traveler, Gourmet, Bon Appétit and Saveur, including a prestigious 3 star review by the Los Angeles Times. Caroline has served as the restaurant’s sommelier and wine director from the beginning, and has received multiple Awards of Excellence from Wine Spectator magazine.

The partners’ second endeavor was a.o.c., located on West Third Street in Los Angeles in 2002, featuring the groundbreaking concept of Caroline’s selections of inspired wines by the glass and Suzanne’s small plates menu. In its opening year, the restaurant received numerous favorable reviews and was named one of Conde Nast Traveler’s“50 hot tables and “best new wine list” by Food & Wine magazine. As at Lucques, the wine list at a.o.c. has received awards from Wine Spectator magazine.

Tavern, the third venture by Caroline and Suzanne, opened in 2009. The Brentwood location serves as a casual neighborhood meeting place, open for breakfast, lunch and dinner and offers a full retail market from the Larder at Tavern.

Two years later, in celebration of the 10th anniversary of a.o.c., Caroline and Suzanne moved their beloved restaurant a mile west on 3rd Street to the iconic restaurant space that formerly housed Joe Allen and Orso. With one of the most beautiful outdoor garden settings in Los Angeles, a cozy wine room upstairs, a new cocktail program and an acclaimed wine list of sustainable, organic and biodynamic wines curated by Caroline, the new space is an absolute hit and has been embraced by the public.

Suzanne’s second book, The A.O.C. Cookbook, also published by Alfred A. Knopf, debuted in October 2013 to glowing reviews in both the United States and Canada. The cookbook is a collection of seasonal recipes from the restaurant with wine notes by Caroline and a complete section devoted to cheese, a major component to the a.o.c. menu.

In December 2013, Caroline and Suzanne launched The Larder Baking Company, a new wholesale operation for the breads and bakery goods. The expanded production services all of their restaurants and retail operations in addition to supplying other restaurants and retail markets throughout greater Los Angeles and California.

Caroline has her hand in producing her own wines: Jules Harrison, a Pinot Noir from Santa Maria Valley, J&H, a un-oaked chardonnay from Napa Valley. She has been written about in in GQ, Bon Appetit, Food & Wine, The Wall Street Journal and appears regularly on wine panels for her expertise, including Food & Wine Aspen, Los Angeles Food & Wine Festival, Los Angeles “The Food Event, ”Zagat, and ABC television.