Tapas isn't a dish—it's a style of eating. Small portions, for sharing, for bar-to-bar. ETIQUETTE • Stand at the bar (don't sit down! It's more expensive) • Order a caña (a small 200 ml beer) or vermouth, with a different tapas for each • Pay at the end; the bartender remembers (or counts the saucers) • 1-2 tapas per bar, then move on—that's the essence. REGIONAL STYLES SEVILLE — TAPEO Free tapa with your drink (a preserved tradition), Calle Mateos Gago, Las Teresas (1870), Bodega Santa Cruz "Las Columnas". MADRID — MOSAICO La Latina, Sunday tapeo after the Rastro market. Calle Cava Baja—30 bars. Casa Lucio (legendary huevos rotos). SAN SEBASTIÁN — PINTXOS Donostia has MORE Michelin stars per capita than Tokyo. Pintxos = tapas on a stick, on bread. Parte Vieja (Old Town): La Cuchara de San Telmo, Borda Berri, Bar Néstor (legendary chuletón and tortilla 1:00 PM and 8:00 PM). GRANADA — FREE One of the last cities with a FREE tapa with every drink (€1.50-€3 drink + tapa). Bar Los Diamantes (city center), Bodegas Castañeda. BARCELONA — MIX Less traditional tapas, more Basque pintxos. Cal Pep, Quimet & Quimet, El Xampanyet. HOURS Tapeo starts at 1:00 PM (tapas lunch) or 8:00 PM (dinner). Siesta 4-8 PM. Don't look for dinner before 9:00 PM—kitchens are closed.