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Zambra
Zambra
began as the vision of chef Hector Diaz, in a commercial space transformed
by the talent and creativity of Douglas Madaras and his crew from Madaras
Designs. Owned by Public Interest Projects, the restaurant is run by the
management team of Peter Slamp and chef Adam Bannasch.
The tapas menu invites patrons to taste a variety of Spanish and North African cuisine with a contemporary twist. Zambra, a supporter of the Asheville Sustainable Agriculture project, features all natural meats and local organic produce when available. Zambra also boasts the region's finest Spanish and New World wines, as well as an eclectic cocktail menu.
Zambra is honored to be awarded the Wine Spectator's Award of Excellence for several years running. Asheville's home for Spanish wine and tapas has been glowingly reviewed in Southern Living, The New York Times, The Los Angeles Times, The Boston Globe, The Charlotte Observer, and featured on the Food Network. At Zambra, we hope you will take the opportunity to savor our foods and wine in good company.
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