Turquoise Blog’s #ExperienceHispania Foodies & Bloggers Dinner

**UPDATED January 13th 2020: Hispania is permanently closed**

Restaurant: Hispania
Event: Turquoise Blog’s #ExperienceHispania Foodies & Bloggers Dinner

Restaurant type: Spanish, tapas, weekend brunch
Prices: $3-$50 entrées & tapas, $40-$55 mains, $8-$10 desserts, wine bottles starting at $40

Date: Wednesday December 4th 2019
Table of: 10
My favorite dishes: tabla mixta + pan con tomate + calamar + la plancha + paella negra

A few weeks back, I had the pleasure of hosting a Foodies & Bloggers Dinner at Hispania! Hispania is an authentic Spanish restaurant located in Outremont, that opened its doors late this summer. You’ll find many classic tapas on the menu – pan con tomate, tortilla, patatas bravas – as well as some creative tapas and larger dishes too – beef tartare over bone marrow, paellas, cornish hens. The evening featured a selection of some of their best and most popular dishes, as well as 3 excellent wines (2 of which are private imports).

Present this time around to #ExperienceHispania, there was myself @elisebgravel, Sabrina @tinyfoodie, Dini @dini_the_foodie_mtl, Gigi @gigi.in.mtl, Nath @fulltimefoooodie, Rola @montrealesque, Viviane @vivigodivah_mtl, Zoe @fatresters, Julie @julie_missjolie and Camille @eonnigiri !

Here are all the dishes and wines we had the pleasure of trying:

  • Parés Baltà Cava Brut, Spain
  • Tabla mixta: Selection of Iberian cured meats and cheeses – Jamón Ibérico de bellota 100%, Chorizo Ibérico de bellota, Salchichón Ibérico de bellota, Manchego cheese (6 months) and Goat’s cheese
  • Pa amb tomàquet (Catalan) / pan con tomate (Spanish) : The classic Catalan toast with tomatoes, olive oil and an addition of garlic, made with homemade bread 
  • Tortilla española: Traditional Spanish omelet with roasted red pepper coulis and confit onion jam
  • Albariño, Condes de Albarei, DO Rías Baixas – Val do Salnés, Spain
  • Biga de Luberri, Familia Monje Amestoy, Elciego, Álava, Spain
  • Calamar à la plancha: Grilled calamari, mussels, Iberian chorizo and roasted tomato coulis with an onion ash mayo
  • Tartare sobre hueso con médula: Beef tartare with capers on bone marrow, soft-boiled quail egg and Jerusalem artichoke chips
  • Paella mixta: Bomba rice from Valencia with saffron, Iberian pork and seafood
  • Paella negra: Squid ink paella with seafood
  • Churro and chocolate mousse
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Tabla mixta: Selection of Iberian cured meats and cheeses (2019)
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Pa amb tomàquet (Catalan) / pan con tomate (Spanish) : The classic Catalan toast with tomatoes, olive oil and an addition of garlic, made with homemade bread (2019)
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Tortilla española: Traditional Spanish omelet with roasted red pepper coulis and confit onion jam (2019)
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Albariño, Condes de Albarei, DO Rías Baixas – Val do Salnés, Spain & Biga de Luberri, Familia Monje Amestoy, Elciego, Álava, Spain (2019)
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Calamar à la plancha: Grilled calamari, mussels, Iberian chorizo and roasted tomato coulis with an onion ash mayo (2019)
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Tartare sobre hueso con médula: Beef tartare with capers on bone marrow, soft-boiled quail egg and Jerusalem artichoke chips (2019)
C965BEE1-5F33-4712-BB9E-F53E4958BD05_1_105_c
Paella mixta: Bomba rice from Valencia with saffron, Iberian pork and seafood (2019)
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Paella negra: Squid ink paella with seafood (2019)
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Churro and chocolate mousse (2019)

Everything was absolutely delicious and the service was on point throughout the evening, thanks to Arturo. As always, I preferred some dishes over others, based on my own personal preferences. For me, you can never go wrong with a platter of charcuteries and cheeses, so that’s why one of my favorites of the evening was the Table mixta, with a selection of Iberian cured meats and cheeses. There’s no dispute here, the Jamón Ibérico de bellota 100% is one of the greatest cured meats to have ever graced our earth and one of my favorites if not the favorite (I also really like a high quality prosciutto).

Another Spanish/Catalan classic is the pan con tomate, which basically consists of crushed tomatoes and olive oil on some toasted bread. Hispania makes it the way I like it, with extra chunky bits of tomato, rather than just rubbed tomato on toast (I find that methods lacks in flavour). Hispania also adds garlic to theirs, if you like, and me, I like. The homemade bread was also super good and we asked for more to dip in the calamar à la plancha dish, which was another one of my favorites. The calamari could have been grilled better (I like mine with visible black char marks), but the overall dish was sublime; the mussels were flavourful from the broth and juicy, the broth was excellent and the chorizo strips and mayo added different flavour profiles and textures to the dish. If you like seafood, this is a fantastic dish.

Last but not least, the paella negra (squid ink seafood paella). I preferred this one of the two, as I love seafood and really liked that extra seafood taste the squid ink adds to the paella. The paella was cooked to perfection and nicely seasoned, but maybe a touch too salty to my liking.

As mentioned, all wines were excellent. I’ve had the Parés Baltà cava before and its nicely balanced between the sweetness, bubble and acidity, and the Albariño was also very balanced between sweet, fruity and light (I did not taste the red wine but everyone else enjoyed it). The tortilla with the confit onion jam was pure bliss, the beef tartare over bone marrow was very good, the paella mixta was a lot of other people’s favorite paella and the churro and chocolate mousse was very nice and rich, creamy and airy at the same time.

Overall, we had an amazing time at Hispania, where we got to try a lot of different dishes from the menu and a large range of items too; traditional tapas, creative tapas and paellas. Thanks again to everyone who contributed to making this evening special, to my guests for attending and to Hispania for the wonderful dinner!

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@bak.d_by_mona cookies (2019)
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Smash Cakes MTL – before (2019)
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Smash Cakes MTL – after (2019)
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@summit_flora (2019)

Part of the planning for this dinner also included the table decor and gift bags for my attendees. The goodies which were provided for the attendees’ goodie bags, by Turquoise Marketing and Turquoise Blog, were provided by Mona from @bak.d_by_mona (assortment of cookies). The floral arrangement was provided by @summit_flora, which is a work-oriented training program for special needs students between the ages of 16 and 21.  Its primary objective is to provide an environment where students can develop problem solving, fine motor, and social skills through a creative and hands on approach.
Any orders placed with Summit Flora provides the students with the opportunity to practice their skills and gain valuable working experience that will hopefully increase the likelihood of future employment. We were also gifted a @smashcakesmtl Smash Cake, which is like a piñata chocolate cake that you get to smash to get to the candies in the center!  Thank you all for your generous contributions! 🙂

Hispania is the perfect place to enjoy a tranquil, authentic and delicious Spanish meal. For those who like tapas and paellas, you’ll be able to order both at Hispania, which is not the case with all Spanish restaurants/tapas bars). They also offer Spanish style brunch on weekends if you’re all about that brunch life, and a private dining room on the second floor! So, how will you #ExperienceHispania ?

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Tablas mixtas: Selection of Iberian cured meats and cheeses (2019)
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Tablas mixtas: Selection of Iberian cured meats and cheeses (2019)
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Paella mixta: Bomba rice from Valencia with saffron, Iberian pork and seafood (2019)
4E6BFC99-FF2E-4FE0-B40D-AC42E5E47AF2_1_105_c
Tartare sobre hueso con médula: Beef tartare with capers on bone marrow, soft-boiled quail egg and Jerusalem artichoke chips (2019)
4A04A3E6-367F-48D6-9B69-56BEBA7857BE_1_105_c
Calamar à la plancha: Grilled calamari, mussels, Iberian chorizo and roasted tomato coulis with an onion ash mayo (2019)
5766EA66-BA65-4494-8BCC-A867D80F569E_1_105_c
Calamar à la plancha: Grilled calamari, mussels, Iberian chorizo and roasted tomato coulis with an onion ash mayo (2019)
43C7B8B3-8DE9-4258-B07D-EEB9878019D3_1_105_c
Paella negra: Squid ink paella with seafood (2019)
D7D8E0D7-9E62-4D83-9414-BFA25C86CDBF_1_105_c
Tortilla española: Traditional Spanish omelet with roasted red pepper coulis and confit onion jam (2019)
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#ExperienceHispania (2019)
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@bak.d_by_mona cookies (2019)
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Smash Cakes MTL (2019)
8AD31F61-0A28-4E29-AA59-1B6091E89CA4_1_105_c
@summit_flora (2019)
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@summit_flora (2019)
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@summit_flora (2019)

*This restaurant post does not contain my usual restaurant review criteria of restaurants, as this is a sponsored post where I was invited to the restaurant as a guest.

*All photos and comments are mine

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