Editor’s Note: Fork & Dagger is 828newsNOW’s anonymous restaurant review series, written by our independent Grub Scout—no freebies, no press perks, no agenda. Grub Scout pays full price, visits unannounced, and takes notes on food, service, atmosphere, and value. Each review reflects a recent, honest experience rated on our 1‑to‑5 fork scale. We aim to help you discover standout dining spots—from casual diners to white‑tablecloth affairs—one bite at a time.
Zambra Tapas has been part of Asheville’s dining story since 2001 — long before tapas were common in the mountains of Western North Carolina.
Originally opened in 2001 by Chef Hector Diaz (also known for Salsa’s), it introduced the Spanish “small plates” concept to the city long before it became a major trend.
While it started with traditional Spanish roots, the menu evolved under the current owners, who took over in 2004 to focus more on Western North Carolina-sourced ingredients.
I’m just going to go ahead and say that this restaurant has been a part of me and my fine dining education and experience since I sat at the bar for a soft opening on day one. No restaurant in this town has offered more consistently pleasurable dining.
Early on, jazz trios offered a very smooth ambience to many evenings. It was something many people I know looked forward to on a regular basis. In those days, it was just as much a bar to hang out in as it was a fancy restaurant to take a date. Not much has changed through the years, and this is a wonderful thing.
The decor is wonderful. It’s what I imagine an Ibizan lounge and restaurant feels like. Lots of nooks with pillows on the booths. Open space with breezeways. It’s colorful but muted.
We decided to sit at the bar, which is the best in town. It flows from the dining room to the bar area.
We began with their take on an old-fashioned and an espresso martini. Both were classic and delightful, as was the bartender.
The mussels were among the best we’ve had in years, served in a rich broth of beer, roasted apple, mustard and caramelized shallots, with tender meat that slipped easily from the shells. They were accompanied by toasted bread.
The shakshuka — a North African and Middle Eastern dish of eggs poached in a flavorful sauce of tomatoes, olive oil, peppers, onion and garlic, seasoned with cumin and paprika — made for a satisfying appetizer, especially for those who enjoy breakfast-for-dinner on occasion.
The standout for me was the crispy pork belly served with a caramel sauce. Just wow. Do not miss this.
The braised short ribs with collard greens, harissa foam puree and hazelnut were perfect for that one small, rich and heavy dish I like to include in a meal.
For dessert, we had the cheesecake with citrus sauce. The crust was firm, and the texture of the cake was ideal. Really good stuff.
Overall, I can’t recommend this place enough. Over two decades, I’ve never had a bad experience. Do yourself a favor and visit this classic Asheville institution. It’s the best.
