Maripili Tapas Bar

Some of the best things come in small packages: diamonds, rainbow sprinkles, and videos of young piglets taking a bubble bath. Tapas also fits into this category, and Maripili serves the best we’ve tried in the city. That makes the Galician spot a no-brainer for double dates, low-stress special occasions, or solo mix-and-match appetizers at the bar. 

Maripili’s menu is one big case study in thoughtful simplicity. There’s acidity in a potent tangy fish broth saucing up ling cod and nutty manchego gnocchi, richness from runny egg weaving through tortilla de patata, and frankly, there’s a whole lot of triple garlic aioli. Their Spanish and Washington heavy wine list is a perfect match for fried snacks and these strong flavors, complete with everything from a crisp cava brut to a natural txakoli rosé that sips like a poblano-blasted paloma. Even though tapas are usually had with booze, non-drinkers can partake in that tradition with exciting mocktails—so go forth and pop your gumball-sized croquetas with a zero-proof gin and tonic that possesses all the botanical essence and bitterness of the real thing.

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photo credit: Nate Watters

Our only complaint after any meal at Maripili is that we wish the portions were bigger. By the time we really start to enjoy a dish, it’s gone. Sure, we could feasibly order duplicates of everything, but when the tapas prices range from $4 for some marcona almonds to $65 for tinned baby eels, building a full meal adds up fast. 

Though, there are worse problems than having food so excellent that we want more of it. And it’s easier to come to terms with the prices when the staff is so friendly, there’s an all-around upbeat energy, and the comfortable space has plenty of room to spread out with your pals and several plates involving iberico pork. 

Plus, Maripili is easy to get into, unlike a lot of Capitol Hill restaurants—many of them less exciting than this one. If you’re looking to get romantic at the bar with your significant other and a pile of fancy ham, there are often a couple of open seats, while scoring a reservation last minute for a party of six is usually doable. And if your current mood requires manchego cheesecake and sherry on the patio while you people-watch completely alone, only Maripili will do.

Food Rundown

photo credit: Nate Watters

Paleta Iberico

Really, really good dry-cured pork served with homemade cracker shards. No notes.

photo credit: Nate Watters

Croquettas

These crispy jamon spheres are but the size of a ping pong ball, but if you’re looking for a small, panko-breaded snack to have with some bone-dry cava, this is it. The molten filling has a sharp tang, isn’t too rich, and is studded with smoky ham bits.

photo credit: Nate Watters

Albondigas

Lounging in a pool of tomato sauce and brandy caramel, these meatballs are tasty—especially the parts that are topped with a handful of fried migas crumbs. You’ll be happy if you order these, but you won’t be missing out if you don’t.

Tortilla De Patata

This is the best tortilla in town. There’s a lightly-toasted omelet shell on the outside, buttery olive oil-poached potato hunks on the inside, and slightly runny egg keeping it all together. Paired with a fistful of warm homemade bread, it’s a comforting smash hit.

photo credit: Nate Watters

Bacalo Á Mariñeira

This ling cod has a delicious seared crust that gives way to perfectly cooked fish. Complete with manchego gnocchi, fresh English peas, and fish broth, it’s the best dish at Maripili. In particular, the tart broth is so outstanding that you should find a way to consume it all, whether you drink it with a spoon, sop it up with extra bread, or absorb it with your cloth napkin and wring that thing into your mouth (please don’t actually do this).

photo credit: DEI Creative

Pulpo A La Gallega

Good, but we don’t think you need to go out of your way to eat this $25 plate of orange-infused octopus. The portion is so small for what amounts to just a few bites of sous-vide tentacles that trend a little on the rubbery side. We do wish we could order the accompanying poached-then-fried potato coins by themselves, though—they taste delicious covered in Maripili’s guindilla chili crisp.

photo credit: Nate Watters

Paella Tahdig

With a lacy rice crust across the top, spice-rubbed prawns, and little salty speckles of chorizo, we find it difficult to stop thinking about this crackly mash-up between paella and tahdig. Triple garlic aioli amps up the richness and ties it all together.

photo credit: Nate Watters

Rabo De Toro Fideuá

If you’re into red meat, the rabo de toro fideuá is non-negotiable. There’s braised oxtail, perfectly al dente broken spaghetti plump with beef broth, and plenty of crispy bits stuck to the pan that you can (and should) scrape up with your fork. The spring onion aioli adds a bit of creaminess and a briny punch. Mix it into the pasta for a party.

photo credit: Nate Watters

Pastel De Queso De Manchego

Dessert here is just as excellent as the savory stuff, so don’t skip it. Case in point: this manchego cheesecake featuring a spiced walnut crust, a layer of wine-spiked pureed red fruit, and a subtle funk that you get when you mix sheep’s cheese with sugar. It’s like a fruit and cheese plate disguised as cheesecake, and an incredibly satisfying end to a meal here.