Biscaya Tapas Bar in Copenhagen takes its name from the Basque word Bizkaia, more normally known as Biscay, the stormy bay between France and the Northern part of Spain and also what the province itself is called. The people living in this region are known to be different in their tastes, politically, linguistically, with sports and of course food. They love to experiment, devotedly cook, serve, consume and enjoy.

This culinary haven, which is situated near the Town Hall and in close proximity to most of the city's theatres, is perfect for a quick snack before watching a movie or a more relaxed meal afterwards.

Biscaya tempts the Danes with a range of flavoursome and varied tapas from the Northern part of Spain. They are all made from fresh produce, vary from day to day and depend on what is good that's in season, so don't be surprised to see an almost completely new menu the next time you visit them. They also serve authentic traditional and modern Spanish dishes as well as a list of over fifty carefully chosen Spanish wines.

A carpaccio of tomato and cucumber, prepared with peppers, capers and virgin olive oil makes for a splendid starter. The emphasis is on delicate yet rich flavours and you could sample the famous Andalusian soup, made from kale - a kind of cabbage - served ice-cold with vegetables and crispy croutons, to experience the joys of Biscaya's fare first hand.

Their tapas start with Spanish potatoes and tuna with homemade mayonnaise or lovely oven baked empanadas stuffed with beef and vegetables. The choices offered are almost endless, fried chicken breast with garlic, bay leaves and sherry, stone roasted mushrooms with Spanish ham, spicy tortillas, albondigas - spicy meatballs - and Navarre piquillo peppers stuffed with shrimps or beef.

There's plenty more besides these for the more adventurous like the escaixada de bacalao, a Catalan speciality of salted cod marinated in olive oil and fresh pepper or squid and mussels served traditionally on a bed of potatoes.

Mains are spread over tantalising choices of both grilled meat and fish. Trust their breast of chicken with raisins and pine nuts in Moscatel sauce to delight the taste buds. The tuna, salted cod, prawns, squid, monkfish and shellfish platter is an elaborate affair, better understood when it's placed before you.

From the selection of desserts, you could choose chocolate mousse with mocha and brandy or crema catalana, a kind of crème brûlée. For something simpler and more straightforward, try the platter of Spanish cheeses.