• Tapas
    Welcome To Boqueria
    We love tapas
    perfect socarrat, warm and crispy churros, briny boquerones . . .
  • Brunch
    We do brunch right
    bottomless mimosas and Sangría and Paella topped with farm fresh eggs . . .


Our reservation policies vary by neighborhood. Please click the location you want to visit for more information and to book your reservation.

All dinner reservation for 6 or more guests are provided the LARGE PARTY CHEF'S MENU at $45 per person (plus beverages, tax and 20% gratuity). The menu, composed by the Chef on a daily basis, is a selection of our most popular tapas, daily market specials, Paella and Churros con Chocolate. Your server will ask you about any allergies and dishes you particularly want or don’t want and will work with the chef to tailor a menu to suit your group.

At FLATIRON, reservations are accepted for:
Brunch & Lunch: groups of 1-10. guests
Dinner: groups of 6-10 guests.
Parties of 5 guests and under are accommodated on a walk-in basis.

At SOHO, reservations are accepted for:

Brunch, Lunch & Dinner: groups of 1-16 guests.

At the UPPER EAST SIDE, reservations are accepted for:

Brunch, Lunch & Dinner: groups of 1-10 guests.

At BROOKLYN, reservations are accepted for:

Brunch, Lunch & Dinner: groups of 1-8 guests.
For parties of 9 or more guests please email brooklyn@boquerianyc.com or call 718.237.9000

What's New


Flatiron Map

53 West 19th Street, NYC 10011

Mon-Thurs: 12pm-10:30pm
Fri: 12pm-11:30pm
Sat: 11am-11:30pm
Sun: 11am-10:30pm

Happy Hour
Monday - Friday, 3:00pm to 6:30pm

F or M to 14th St or 23rd Street

Between 5th and 6th Ave, Entrance on 17th & 18th

Soho Map

171 Spring Street, NYC 10012

Fri-Sat: 11am-11:30pm
Sun-Thu: 11am-10:30pm

Happy Hour
Monday - Friday, 3:00pm to 7:00pm

C or E to Spring St or N or R to Prince

On West Broadway, south of Broome St


1460 Second Ave, NYC 10075

6 to 77th St

Mon-Thu: Noon - 10:30pm
Fri: Noon - 11:30pm
Sat: 10:30am - 11:30pm
Sun: 10:30am - 10:30pm

Happy Hour
Monday - Friday, 3:30pm - 7:00pm

Forte Greene Brooklyn Map

590 Fulton St, Brooklyn 11217

2, 3, 4 or 5 to Nevins St, G to Fulton St or C to Lafayette Ave

Sun: 11:00am - 10:00pm
Mon-Tue: Noon - 10:00pm
Wed-Thu: Noon - 11:00pm
Fri: Noon - Midnight
Sat: 11:00am - Midnight

Happy Hour
Monday - Friday, 3:00pm to 6:00pm

Entrance on Fulton Street at the corner of Rockwell Place



Postmates or Caviar


Upper East Side
Postmates or Caviar


Group Orders

Boqueria can provide food for groups and parties, dropped off and ready to serve. To discuss your order or inquire about availability please contact the location closest to you:

View the menu

Soho: 212.343.4255 | soho@boquerianyc.com

Flatiron: 212.255.4160 | flatiron@boquerianyc.com

Upper East Side: 212.343.2227 | ues@boquerianyc.com

Brooklyn: 718.237.9000 | brooklyn@boquerianyc.com

Not sure what to order? Try one of our pre-set packages

About Us


Inspired by the energy of the tapas bars and “Cervezerias” that surround Barcelona’s renowned food market “El Mercado de la Boqueria”, Boqueria serves market driven authentic Spanish cuisine in an atmosphere that sparks connections with people, food and wine.


Executive Chef Marc Vidal
Marc’s first experience in the kitchen was at his family’s restaurant in Barcelona where his grandmother was the Chef. He would often go there after school to spend time with his family and to help in the kitchen. That experience influenced Marc to enroll in the Escola de Restauracio I Hostelatge de Barcelona at age 16. After graduation Chef Vidal worked with some of the leading chefs of the world including Chef Carles Gaig at the Michelin Starred Can Gaig, Chef Ferran Adria at the famed El Bulli and Chef Alain Passard at the three Michelin star restaurant L’Arpege in Paris. In 2010 Marc joined the Boqueria team as Executive Chef where he contributes his wealth of experience, culinary talent and passion for the cuisine of his homeland to help the restaurants maintain and enhance their reputation among the best Spanish restaurants in New York and Washington DC.


Owner: Yann de Rochefort
“Just don’t quit your day job” was the best advice Yann de Rochefort ever ignored as he pondered a career change from Marketing to Restaurateur. That was in 2001, when he quit his job as a Strategic Planner for Allied Domecq, to open Suba restaurant on the LES. Five years later, memories of paellas, tapas and “Crema Catalanas” from years of traveling and living in Spain inspired Yann de Rochefort to create Boqueria. 10 years in, a passion for hospitality, design, food and generally throwing a great dinner party still propel his love for running a growing number of Boqueria restaurants in New York and beyond.


We demand excellence from each other and our suppliers so as to create memorable and inspiring experiences for our guests.

We are driven to contribute the best ideas and to sweat EVERY detail.

Are you ready to join the team?


You must be doing something really special in order to make yourselves stand out from the crowd and be loved. That is what Boqueria NYC has done, and they celebrated its 10th anniversary in style last night with some pretty big names, food, drink and more.

~ Manhattan Digest

Tapas menus are nobread approved and staple items on tapas menus include several of my favorites. Boqueria brings a bit of Barcelona to New York City and is the perfect restaurant to go to for great tapas and sangria before a night out, or for when you are in the mood to reminisce about your study abroad days…

~ NoBread

The Gambas al Ajillo, for example, are traditionally prepared with just shrimp, garlic, guindilla pepper, and olive oil. But Vidal decided to make a sauce with the heads of the shrimp and a dash of pimentón - a lip-smacking concoction that you’ll want to dip and soak every piece of bread into.

~ Epoch Taste

Marc Vidal's Secret Weapon: The Boqueria chef drizzles smoky paprika vinaigrette on everything, and so should you. Here are a few of his favorite ways to bring some smoke into yours...

~ Tasting Table

The classic Spanish churro has four ingredients: water, oil, flour and salt. Accompanied by a mug of chocolate to dip them in. However, the churro 2.0 can have a whole range of ingredients. (At Boqueria) they are served in a wooden box with the Nutella temptingly oozing out. Boqueria promises that one bite will transport you to Spain.

~ Passenger6A

Head to Boqueria (any of the NYC locations) to check out their new Las Islas wine list, with offerings from the Balearic and Canary Islands. “They are totally unique and immediately attention-grabbing. It’s Spain, but it’s not,” said Kieran Chavez, beverage manager, Boqueria restaurants. Every island has a unique microclimate—Gran Canaria, for example, has extreme winds, no vegetation and volcanic ash—but every wine from these islands has minerality and freshness, he said, noting maritime wind and sea air.


The seafood paella was pretty much incredible, and not to be missed! Anything on the menu that contains romesco sauce has gluten, but all dishes can be prepared without this sauce. Although Boqueria is famous for their staple Spanish tapas dishes, their seasonal vegetable dishes including the cauliflower NO ROMESCO and butternut squash were some of my favorites!

~ Nicole Cogan, No Bread

Octopus, citrus aioli, diced jalapeño, slightly pickled cabbage and red onion, house-made mayo and a sprinkle of paprika, held together by a fresh brioche. I know, right? Sounds reeeally good. Boqueria just rolled out a new pulpo roll – like the beloved lobster roll except with octopus and some Spanish flair – and I was lucky to have the chance to sample the goods.

~ Caitlin, Back 2 Spain

In Spain, nos vamos de vermut ("let's go have a vermouth") is code for a leisurely midafternoon snack—something simple and salty, like canned mussels or potato chips, accompanied by a glass of vermouth, Zack Bezunartea, director of operations for Boqueria in New York and Washington, D.C., explains. The Spritz is a remarkably unfussy drink: "The most important part is the ritual itself. It's about taking a break, sitting down and having the vermouth," Bezunartea says.

~ Tasting Table

Manhattan’s third Boqueria “tapas bar,” recently launched on the Upper East Side, channels the easygoing, Barcelona-inspired vibe from the mini-chain’s Flatiron and Soho locations. And it’s likely to be with us for a long, long time.

~ Steve Cuozzo

Boqueria UES's Fideuà Negra,One of Our 100 Favorite Dishes:Cooked similarly to a paella, the base here is garlic-tinged squid ink noodles, which hidechewy bits of mollusk and serve as a nest forfat prawns and sweet clams.

~ Village Voice

Tapas eatery Boqueria debuts its third New York City location tonight, now delivering tasty plates of Spanish eats to the Upper East Side.Barcelona native Chef Marc Vidal continues his nuanced execution of classic small plates at the new outpost, which offers intimate seating for 70 in the cozy dining room awash in golds and beiges.

~ Gothamist

The items from the lot I'd be happiest to see again are the tender baby squid served with charred scallion, tomato confit and romesco; tomato-sauced lamb meatballs gathered with pinches of sheep's milk cheese; and lightly sauteed spinach and garlic. The vegetable dish gets a sweet pop from golden raisins.

~ Zagat

Not everyone is lucky enough to have a Spanish-style siesta after lunch. But Dupont's new Manhattan tapas transplant, Boqueria, could change that for D.C. diners. The month-old restaurant launched lunch service last week, with a menu of sandwiches, salads and tapas that practically demands a post-meal nap.

~ Tasting Table

The versatile Spanish classic pan con tomate - which can be eaten all day, from breakfast into the wee hours - is a cinch to prepare, requiring only ripe, meaty tomatoes, a fresh baguette, and good-quality olive oil. We’ve been addicted to chef Marc Vidal’s version at Boqueria since the tapas spot opened in March, especially alongside some chilled sangria.

~ Washingtonian Best Bites

Boqueria’s Seve Ballesteros: Named after the world famous golfer, this is a spin on a what's known as a John Daly, which is lemonade, iced tea and vodka. The addition of Sherry adds a nutty complexity to the drink.

~ The Wall Street Journal

You’d be wise to pay attention to the blackboard and its specials, which are driven by farmers-market bounty. That’s where you’ll find the most exciting shares, which show off the ingenuity of chef Marc Vidal, who shuttles between DC and New York each week.

~ Washingtonian

It was a gutsy move for this Manhattan tapas bar to make its way to Washington, an already small-plates-mad town. Turns out that keeping the earth-toned dining rooms and Carrera-marble bar loud and crowded wasn’t a problem.

~ Washingtonian

Vidal spent most f his career cooking traditional Spanish food,but also put in time at El Bulli, L'Arpege, and Alain Ducasse - real temples of gastronomy.

~ NBC’s The Feast

Think "Barcelona in Manhattan" to get the idea behind this "irresistible" Flatiron Spaniard that lures a "young" crowd with ultra-"creative" takes onBasque and Catalonian tapas...


Sample some Spanish cured meats and cheeses. Have a glass of Sangria...or one of the many affordable Spanish wines. Let your appetite wander while your feet dangle. That’s the tapas spirit, and at Boqueria it’s found a Spanish home.

~New York Times

The room (along with the uniforms of the competent, terminally perky wait staff) is carefully coordinated in tones of toffee, beige and sandy brown, and the thing you notice, after a visit or two, is that it’s very loud, in a convivial tapas-like way, and it’s almost always packed.

~ New York Magazine

For press inquiries please contact press@boquerianyc.com