170 West 4th Street, NYC  •  646-415-7924

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When you are headed out for tapas and drinks after class on Friday: Las Ramblas

Located in the charming West Village, this Spanish joint offers some delicious tapas and sangria. The owner Natalie is an NYU alumnus and has Spanish roots. The decor is lovely and reminds you of the streets in Spain. It’s a great place for Friday night drinks and tapas or a casual date night.

The Ultimate Student Guide to Eating and Drinking at New York University

Best Tapas: Las Ramblas Bar de Tapas

Las Ramblas is an authentic tapas bar that seems like it could have come straight from Barcelona -- after all, it is named after that city's most famous street.

There's an array of classic Catalan small plates on hand, like patatas bravas (potatoes with a garlic aioli sauce) and bacalao (salted cod).

Business Insider "Best Eats in New York City's West Village"

New York Times review

Las Ramblas looks more like a tapas bar in Spain than much of its competition here in the city. The entire frontage of the small restaurant opens on to a busy stretch of West Fourth Street. One side of the room is dominated by a small bar; the other is crowded with counter-height tables ringed by stools. The best dish at Las Ramblas is a special though one the restaurant seems to offer fairly consistently ­ of huge langoustines, cooked in cava and vinegar served sizzling hot in an earthenware dish. Their flesh is succulent and not overcooked, the heads are loaded up with savory, shrimpy juices just waiting to be sucked out.

Peter Meehan, New York Times

New York Magazine review (9/10)

It's easy to miss this narrow, modest tapas bar among its large, brash neighbors like the Slaughtered Lamb and Tío Pepe. But once inside, you'll find a rich, garlicky smell that bodes well for the cooking. In a wink to Pamplona, miniature bull figurines run down the columns of the bar's taps. Whether for drinks or for dining, flocks of twentysomethings perch on tall stools or angle for one of the low seats along the front windows as tapas crowd the small tabletops and fingers fly through basic snacks like plates of olives or fried potatoes with smoked paprika. Some dishes even arrive bubbling in little terra-cotta cazuelas, such as the zingy shrimp cooked in white wine with lemon. Such shareable food, plus the soft lighting, make this a romance-inducing hideaway.

Recommended Dishes
Chorizo, $9; gambas San Martin, $10!

Jennifer Paull, New York Magazine

Chef's Choice

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Plato de Charcuteria

“Black Label” Serrano (aged 18 months), cantimpalo, grilled chorizo, chistorra, & morcilla

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