YOU CAN’T TAPAS THAT

PHOTOS BY ERIC FREDRICKS

Can’t make it to Spain this year? Here’s the next best thing.

“I lived in Spain when I was younger and it stole a piece of my heart.”

That’s how Sonja Fredericks describes her connection to Spain and how she brought it to Bainbridge Island. Her restaurant, Bainbridge Tapas, opened last spring in the Pavilion to a chorus of praise.

If challenged to describe Bainbridge Tapas in a single word, a good choice would be authentic. “We want to give our diners the kind of meal they might get in Madrid or Grenada,” said Fredericks. That typically includes small plates— tapas—shared by the table, such as Pincho de Carne, meat skewers served with mojo verde, and Patatas Bravas, roasted potatoes, brava sauce and aioli.

Also on the menu are larger plates, including Paella Mixta and Lamb Tagine, cooked in the authentic North African earthenware pot. And don’t forget dessert—Bainbridge Tapas hasn’t, with sweets, such as Crema de Catalana, a Spanish crème brûlée.

“Bainbridge Tapas makes every effort to use local, sustainably sourced, organic ingredients in its menu items, and everything is made to order,” said Fredericks. The result is eclectic tapas, charcuterie and mains, plus wine and cocktails served in a cozy, rustic-chic setting that’s perfect for socializing.

Who wants to spend 12 hours on a plane anyway?