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'A Taste of Spain' Wine Dinner On The Menu At Bucks Co. Restaurant

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  Published in Food and Wine on Monday, September 15th 2025 at 3:02 GMT by Patch
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Bucks County’s Latest Culinary Attraction: “Taste Spain” Wine‑and‑Dine Night at a Local Favorite

On a crisp Saturday evening in late September, the heart of Bucks County’s food scene buzzed with excitement as a new Spanish‑inspired experience opened its doors. “Taste Spain” – a wine‑and‑dine dinner menu – debuted at one of Doylestown’s most beloved eateries, drawing locals and visitors alike who are eager to explore the flavors and traditions of the Iberian Peninsula without leaving Pennsylvania. The event, which ran for a single night, showcased a carefully curated menu that combined classic Spanish dishes with thoughtfully paired wines, offering diners a multi‑course journey that highlighted both culinary heritage and contemporary twists.

The Venue: A Home for Intimate Dining

The night took place at El Faro, a downtown Doylestown restaurant known for its eclectic Mediterranean menu and rustic, yet modern décor. The venue, which has been a staple of the community for over a decade, offers a cozy atmosphere with exposed brick walls, reclaimed‑wood tables, and large windows that frame the charming Main Street outside. The owner, Maria Torres, explained that the restaurant has always strived to bring “authentic tastes from around the world” to Bucks County, and that “Taste Spain” was a natural extension of this mission.

El Faro’s kitchen is helmed by head chef Antonio “Toni” Ramirez, a former Michelin‑starred chef from Seville who relocated to Pennsylvania in 2015. Ramirez’s experience in the Spanish culinary scene and his love for the local farm‑to‑table movement made him the perfect choice to develop a menu that is both true to its roots and reflective of the region’s ingredients.

The Menu: A Five‑Course Adventure

The evening’s menu was a five‑course tasting that combined traditional Spanish dishes with contemporary presentations. The pricing was set at $68 per person, which included all courses and wine pairings, and a cover charge of $10 was added for the first 20 guests. Reservations were required a month in advance, and the event was promoted through the restaurant’s website and a dedicated Patch article.

1. Amuse‑bouche – Gazpacho con pepitas de cacao
   A chilled tomato and cucumber soup served in miniature glasses, finished with a drizzle of dark chocolate oil. Paired with a sparkling Cava from a local Spanish winery.

2. First Course – Escalivada de berenjena
   Grilled aubergine, bell peppers, and onions, topped with a romesco sauce made from toasted almonds and roasted tomatoes. The dish was paired with a light Tempranillo from Rioja.

3. Second Course – Cazuela de mariscos
   A hearty seafood stew featuring mussels, clams, shrimp, and scallops, simmered in a saffron‑infused broth. The robust flavor of the stew was complemented by a dry Albariño from Rías Baixas.

4. Main Course – Pollo al ajillo con patatas al romero
   Crispy garlic‑roasted chicken served alongside rosemary‑infused roasted potatoes. The dish was paired with a full‑bodied Garnacha from Navarra.

5. Dessert – Churros con chocolate oscuro
   Traditional Spanish churros dusted with cinnamon sugar, served with a rich dark chocolate sauce. The sweet finale was paired with a late‑harvest Pedro Ximénez sherry.

Between each course, diners enjoyed small plates of cured meats, olives, and cheese, each accompanied by a carefully chosen Spanish wine that elevated the flavors without overpowering them. The wine list was curated to include both well‑known Spanish varietals and lesser‑known regional offerings, giving guests the chance to discover new favorites.

Guest Experience and Atmosphere

The event was designed to feel like an intimate tasting rather than a formal dinner. With a seating capacity of 30 guests, diners were grouped in pairs or small tables, allowing the chef to guide them through each course and share insights about the origins of the dishes and wines. Ramirez himself presented the tasting, offering anecdotes about the culinary traditions of his hometown in Andalusia, as well as how he adapted certain recipes to incorporate locally sourced ingredients.

Music played a subtle role in the ambiance, with a playlist of traditional Spanish guitar pieces and contemporary flamenco tracks filling the background. The lighting was warm and dim, creating a cozy setting reminiscent of a tapas bar in Seville. The overall mood was one of relaxed sophistication, encouraging conversation and the exploration of flavors.

Community Response and Future Plans

The “Taste Spain” evening received rave reviews from both patrons and local food writers. Many highlighted the balance between authenticity and innovation, and praised the high quality of the wines and the depth of flavor in each dish. Several guests mentioned that the event offered a “mini‑vacation” in the heart of Bucks County, a sentiment echoed by the restaurant’s owner who noted that she was already working on a second theme night that would explore “Spanish cuisine in a contemporary context.”

The event was also promoted on the restaurant’s website, which featured a dedicated page detailing the menu, wine pairings, and reservation process. The website included a small gallery of photos from the night, providing a visual glimpse into the dishes and the ambiance. A link to the site was embedded within the Patch article, allowing readers to book their own tasting experience or to find out about future themed dinners.

Takeaway

“Taste Spain” proved that Bucks County’s culinary scene continues to thrive by blending global flavors with local ingenuity. By inviting diners to experience a meticulously curated menu of Spanish classics paired with carefully selected wines, El Faro and Chef Ramirez not only celebrated the richness of Iberian cuisine but also reinforced the region’s reputation as a destination for food lovers seeking new and exciting experiences. As the restaurant plans additional themed nights, patrons can expect more opportunities to explore the world’s diverse flavors without leaving the comfort of their hometown.