Tempranillo Restaurant

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The third course of our Paul Bocuse-themed wine dinner was a ris de veau à la niçoise, sautéed sweetbreads with a tomato and olive sauce. #tempranilloyvr


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Quenelles de Poisson, BC ling cod quenelles in a watercress velouté with caviar. Second course of six of our homage to the late Paul Bocuse. Email info@tempranilloyvr.ca to get notified for our next wine dinner. #tempranilloyvr


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@tempranillogastown has my heart❤️ May you always have fresh sherry.... sorry for the blurry picture I was hungry! #loveonthebrain #love #sherry #wine #vino #winesofspain #spain #sardines #food #caviar #garlic #gastown #vancouver


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Another wine dinner in the books. This month, we paid tribute to the great Paul Bocuse. First course: Steak tartare with hot consommé and a caper and parsley relish.


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Located in Gastown. The braised veal is a must try (4th). The soft veal melts in your mouse along with the sherry sauce that adds a mild sweetness to it. Then, the cauliflower puree kicks in by adding light creamy flavour to the dish. The simple looking dish surprises you with a flavourful orchestra. Definitely the best dish I have ever had in 2018.


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Saturday night bites. Fried local herring marinated in white wine, white wine vinegar, onions, garlic and aromatics served over grilled bread with a hazelnut romesco sauce. #tempranilloyvr


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BC ling cod salad with spinach, orange, parsley, and a smoked paprika dressing. #tempranilloyvr


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Hidden in this little bottle is a rare and delicious treat. Asturian ice-apple cidra is made with traditional Basque apples in the style of a Québécois ice cider. Sweet and tart at the same time, it opens up to a world of unexpected flavours. The perfect finish to a tasty meal!


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Our bar manager Ben Dechamplin, in his element. He’s one of the most knowledgeable wine guys around; you’re always guaranteed to have a beautiful pairing.


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Throwback to the first course of last month’s wine dinner. Top down view: Rocquefort cheese trifle with pear relish and walnut dacquoise. This month, we pay homage to Paul Bocuse on April 17th. Tickets and info on our website.


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Another new item on our menu. Mushroom escabehe marinated in sherry, tomato, garlic, onion, parsley. #tempranilloyvr


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Mencia anyone? This uniquely Spanish red grape reaches new heights of delicious under the guiding hand of Raúl Perez. Known as the ‘Wild Man of Bierzo’ for some of his unorthodox wine making techniques, this Mencia is all the concentrated brambly fruit and herbs you could ask for. Get it while it lasts!


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Marinated manchego cheese, garlic, chillies, herbs. Sometimes, you can make something great, even better. #tempranilloyvr


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Braised Beef Cheeks, cream sherry sauce, side of cauliflower purée
#vancouver


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Simple, clean with lots of depth. Braised veal cheeks in a cream sherry sauce served with cauliflower purée on the side. #tempranilloyvr


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Hawaiian Kanpachi belly and loin with white bean purée, cured herring roe, salted cucumber, fried garlic chips, pickled garlic stems, paprika + cinnamon vinaigrette. 🐟🌊🌴 📸: @tempranillogastown 👏


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We are closed today! We’ll be back to regular scheduled programming tomorrow. See you then.


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house made sobrasada • @tempranillogastown
spicy spanish pork pate that’s gorgeous and complex and crazy delicious.


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You gotta try this: BC herring escabeche.
Fried local herring marinated in white wine, white wine vinegar, onions, garlic and aromatics served over grilled bread with a hazelnut romesco sauce. #tempranilloyvr


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When you steal @greypavement glasses 😉


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New special for the weekend: Kampachi belly and loin with white bean purée, cured herring roe, salted cucumber, fried garlic chips, pickled garlic stems, paprika + cinnamon vinaigrette. #tempranilloyvr
Thank you @46southfishco for the beautiful fish.


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Ticket release: Join us on April 17th for an homage to Paul Bocuse with an inspired 6-course menu. We will be opening special French wines to pair with each course, selected by our sommelier, Ben Dechamplin.

Tickets available through our website; link in bio

Picture: The last course of last month’s wine dinner: Strawberry purée and champagne gelée with crème fraîche.


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Braised shortrib with morel mushroom sauce and mascarpone enriched polenta. The fourth course from last week’s wine dinner. Get notified for future ones by emailing info@tempranilloyvr.ca.


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