Think: Harissa Olives with preserved lemon – a zesty, briny witness to fresh and fermented flavours. Spiced Maple Nuts, dangerously moreish and just sweet enough. Pita Crisps dusted in shawarma spice, begging to be dipped in lemon and garlic tahini.

This is food that talks back. Chickpea Cakes with citrus mayo and green harissa; Date & Miso Aubergine dressed in tahini and pickles; our Black & Gold baby squid, slick with black garlic and brightened by nectarine. Every tapas plate is its own kind of seduction.

For something fresh, try the Ceviche Catch of the Day, swimming in tiger milk with mango and scotch bonnet; or cool things down with Watermelon Carpaccio, grilled and laced with horseradish ajo and cassis.

Don’t skip the carbs. Tear into the Twisted Jerusalem Bagel with smoked‑herb butter or mop up creamy Hummus (with or without spiced short rib) using our pillowy house‑made Bala Baya pita. Each piece, each fragment, is a reason to stay a little longer.

Halal lamb, fresh fish, vegan plates that hit hard, gluten‑free options that don’t hold back – unlike some tapas restaurants in Soho, we do it all, and we do it to be shared. If you want to know more, view all of our menus.

Why Kapara Is the Best Tapas in Soho

You might ask: “What makes Kapara stand above other Soho tapas restaurants?” Why come here when there are other options for tapas in Soho, and multiple restaurants vying for your attention?

Here is what sets Kapara apart:

1. A Fusion of Traditions, a Re‑Definition of Tapas

Kapara doesn’t mimic classic Spanish tapas. Under Chef Eran Tibi’s vision, we interpret the tapas concept: small plates, shareable feasts, bold flavours – but with Middle Eastern roots, halal considerations, vegan and gluten‑free inclusivity, and a love of texture. So yes, there are echoes of Spanish tapas for sure, but filtered through fresh herbs, smoky spices, citrus, fermented picks, and daring contrasts. It’s tapas in Soho, but reimagined.

2. Inclusive, Thoughtfully Crafted Menus

One of the most common frustrations at some tapas restaurants in London is being limited by dietary restrictions or preferences. Kapara changes that. Every guest, whether vegan, gluten‑free, pescatarian, Halal, or meat eater will finds plates they can delight in. We don’t do afterthoughts. The vegan olives, gluten‑free friendly breads and dips, and Halal lamb/poultry aren’t secondary; they’re front of house, part of our identity.

3. Atmosphere, Sensory Overload, Shared Experience

Tapas is for sharing. It’s for laughter, for passing plates, for trying everything. The lighting at Kapara, the soundscape, the sizzle, the plating. Each element is designed so you don’t just eat, but you feel you’re in one of the best tapas Soho has to offer. It’s warm, intimate, a place to linger. You come alone, you leave full, and with stories.

4. Innovation Meets Quality

High quality ingredients are non‑negotiable. Fresh caught fish, seasonal produce, premium herbs, fermented elements, house pickles, freshly made breads. On top of that, innovation: Chef Tibi’s flavours are unexpected. The way he balances sharp and mellow, sweet and spicy, crunchy and soft. These contrasts make Kapara’s dishes memorable. When you think “of tapas in Soho, there’s tradition; when you think Kapara, there’s surprise.

5. Leadership of Chef Eran Tibi

And behind it all? Eran Tibi a chef whose life has been steeped in flavour, trained among renowned kitchens, with a restless curiosity. He built Kapara to be more than just another tapas restaurant in Soho. His commitment is to pleasure, to craftsmanship, and to stories on the plate. Every dish carries intention: every spice, every garnish, every dip. He’s known to taste‑test, to adjust, to sweat over tiny details. That care shows: you taste it in every bite.