Favourite: Segovia Tapas Bar

484 Stradbook Avenue
(204) 477-6500
Open for supper only; closed Tuesdays

Segovia is my favourite restaurant in Winnipeg, holding steady for six months now, and that’s a feat. I’ve visited Segovia three times for three sumptuous meals in what adds up to be about a week’s worth of days. That’s how good it is.

My first visit to Segovia was with supper club on audition night, with Derek trying out for the role of me (Anny). While I am irreplaceable, I cannot deny that our little supper club does not seem to function well as a threesome. He passed our rigorous tests (enjoyment of wine, racy conversation, a sense of gluttony) and has since been welcomed into our/their fold. 

Segovia accommodated our ignorant group upon our late arrival. Doors open at 5 PM and you would be well-advised to arrive as they open. This little joint fills up quickly and they rarely turnover, since a meal of tapas is often luxuriously, slowly enjoyed between friends and alongside laughter and conversation. We sat at the chef’s bar, which was slightly unwieldy for five to share tapas but provided a wonderful view of food preparation.

The menu changes with the seasons, so recommending a specific dish is a moot point. However, Chef Adam Donnelly does seem to focus on some staple dishes that I’d highly recommend:

• A perfectly-seared Albacore tuna that melts in your mouth
• A decadent slab of Berkshire pork belly, whose fat you’d be hard-pressed to feel guilty devouring
• Buttery roasted bone marrow served with crostini and parsley salad, peppered with bursts of deep-fried capers - I admire any kitchen that wastes as little food as possible

After three visits, I’ve tried a wide selection of the menu, which is divided into tradicionales (tradition) and nueva cocina (new kitchen) dishes, as well as charcuterie and cheese, desserts, and various drink sections.

Both traditional and contemporary takes on tapas are worth trying. The simple patates bravas is very popular, but I’d be inclined to save room for more interesting dishes. If you’re looking for something to start your taste buds, I’d select any of the charcuterie and cheese platters, especially one with the quince preserve. Of all the dishes I’ve tried, I would only take a pass on the salt and pepper squid and perhaps the simple tomato bruschetta (not to be confused with the roasted tomato with basil and pancetta). The squid is beautifully prepared, tender and cooked just the right amount, but I found the coating bland and would prefer naked squid if the point is to highlight the taste of the squid itself (given the salt and pepper preparation).

On my third visit, the following dishes were stand-outs:

Smoked duck with steel cut oat risotto and chorizo
The texture of the risotto is perfect, and it couldn’t have soaked up more of the dark, rich flavours of the duck and chorizo. I was sad when we polished off this dish.

Seared scallops with cauliflower purée, sherry raisins, and crispy capers
The scallops are delicately prepared and are served perched on a soft blanket, lightly topped with pops of sweetness.

The desserts are miraculous. Save room and share them all. Complex, multi-layered, creative. The cocktails are equally interesting and worth sampling. The staff is knowledgeable about the dishes and wine, so feel free to ask for pairing recommendations.

Overall, a lovely experience. I can’t wait to go back!