While we use some imported Spanish ingredients which are essential for any authentic tapas bar we are increasingly seeking out local artisan producers who supply us with top notch quality ingredients.
This combination of adopting the shared method of eating while using dishes and ingredients not typically found in traditional tapas is what “tapas fusion” is all about. This is a direction we are very excited about following.
In 2017 we were honored to be awarded the title Taste Kerry Food Ambassadors due to our support of local Kerry Food & Drinks producers.
Irish artisan producers and suppliers we are proud to work with include Annascaul Black Pudding, Olivier Beaujouan (On The Wild Side), Wilma's Killorglin Farmhouse Cheese, Beaufort Free Range Eggs, Cahillanes Farmers & Butchers, Spillane's Seafoods, Eves Leaves, Fenit Fruit & Veg and The Real Olive Company and The Crafty Divils
The Origins of Tapas
Tapas originated in Andalucia where the long summer days and warm summer evenings merge into one, where the people of southern Spain enjoy lively conversation, a glass of chilled, golden fino sherry and a tasty snack typical of the region.
The Meaning of Tapas
The concept of tapas revolves around sharing varied dishes amongst friends, one or many according to appetite or pleasure - over an hour or a night, as time allows!
The menu at Sol y Sombra changes regularly, reflecting seasonality, an interest in trying new ideas and our desire to work with quality Irish or Spanish ingredients that we find.