Sip and Savor Spanish Flavor at New Tapas Restaurant Boqueria

Every seat is exciting, whether at the bar or looking across Peachtree Street.

Pulpo al la Plancha with olive oil-crushed potato.

Ensalada de Tomates with black plums and sherry vinegar reduction.

Pan con Tomate, toasted bread with tomato, olive oil, and garlic.

Buen Rollo margarita

“The design is an evolution of our brand,” says de Rochefort, who ensures each Boqueria location has a unique feel.

Jamón Ibérico de Bellota.

First opened in New York City 20 years ago, famed Spanish hot spot Boqueria finally makes its way to the Peach State. Situated right off of Peachtree Street, the bustling tapas destination brings a taste of Barcelona to Atlanta.

Inspired by his childhood and fond summers spent in Spain, founder Yann de Rochefort opened several Boqueria locations across the country, selecting Atlanta as lucky number 11. “With a great food scene, wonderful weather, growing population, and businesses, what’s not to like,” says de Rochefort. “And we quickly realized after we opened that we had gotten lucky—the area turned out to be even better than I expected.”

Alongside authentic Spanish flavors, the Atlanta menu charms with its Southern twang. Location-specific offerings like Chicken Wings with sweet and sour reduction and Ibérico Mac N Cheese with manchego were such an instant hit that they have already been rolled out to additional locations.

The Barcelona-style tapas bar blends the fluidity of a bar and conviviality of a table, allowing for an easy flow of conversation and lively atmosphere. Designed by Adean Studios, an open kitchen excites while elevated booths allow for eye-level conversations with your server, and the sparkling island bar offers the picture-perfect happy hour destination. “I travel to Spain quite a bit,” says de Rochefort. “Many parts of the design are born of places that inspired me in Barcelona.”

From tapas to paella, the extensive menu doesn’t have to be overwhelming—leave it to the professionals. “If you’re like me, after a long day of decisions, when it comes time to order dinner I’m quite happy to turn it over to somebody else,” says de Rochefort, who advises ordering the chef’s menu.

Make way for popular menu star Gambas al Ajillo with shrimp, garlic, and lobster reduction. “One thing that is distinctive about our cuisine is that we are respectful of tradition, but not tied to it,” says de Rochefort. “We take dishes up a notch by giving them a little bit more depth of flavor, a little bit more interest.” Following suit, guests might be shocked to hear the Jamón Ibérico from acorn-fed Ibérico pigs takes two to four years to cure.

An array of small plates is best accompanied by flowing Spanish wines like fino sherry. A mainstay of the beverage menu and originating from the Washington D.C. location, diners must try Boqueria’s Iconic Shishito Margarita with shishito pepper-infused tequila and fresh lime.

While churros and chocolate are classic, de Rochefort recommends ending the night with a childhood favorite—Crema Catalana. Reminiscent of crème brûlée but with a citrus twist, the dessert is topped with a crispy, caramelized layer. “That was one of my favorite desserts as a kid,” says de Rochefort. “I remember eating it during trips to Spain with my parents, and it’s one of the dishes that I had in mind when I started this restaurant.”

Despite an all-star lineup of dishes, the staff at Boqueria know what is truly important. Says de Rochefort, “It’s a place that lifts you up from the moment you walk in and allows you to enjoy the company of the people you came with.” boqueriarestaurant.com