Vizcaya

Owner Felix Piedras figured out how to please customers with Vizcaya Restaurante & Tapas Bar in Carrollwood. Using his culinary expertise mixed with the flavors of his heritage in Spain and the Basque region (and their Mediterranean and Middle Eastern influences), Vizcaya presents a variety of dishes Piedras has experimented with and perfected.

From authentic tapas (or small plates) like Rabo de Toro (oxtail), Croquetas (stuffed with ham or codfish and cheese and fried) and Albondigas (meatballs), to large plates like Paella (with seafood, chicken and chorizo or vegetables), Zarzuela de Mariscos (lobster, shrimp, scallops, clams and mussels in lobster sauce) and Puntas de Solomillo con Cebolla Dulce (tenderloin tips with roasted Vidalia onions and red peppers in cheese sauce).