The air along Osprey Avenue just got a whole lot more vibrant. Tucked into Sarasota’s bustling Hillview District, Alma de España brings an elevated, soul-stirring take on classic Spanish cuisine to a little commercial district with a big reputation. Co-owned by husband-and-wife duo Executive Chef Elier Rodriguez and Claudia Rodriguez, the restaurant is the culmination of a worldly culinary journey. Chef Rodriguez first learned the rhythm of the kitchen from his grandmother in Cuba—she was originally from Tenerife in Spain’s Canary Islands. He went on to refine his craft at culinary school in Atlanta before stepping onto the national stage.
His impressive résumé includes years at Julian Serrano’s legendary Picasso inside Las Vegas’s Bellagio, helping open Le Grande Boucherie in Miami and cooking at fine-dining staples in Washington, D.C., and California. It was his time at Santa Barbara’s Loquita, however, that inspired the ultimate vision for Alma de España: inventive, approachable Spanish tapas executed with fine-dining precision.
The dining experience balances high-end artistry with deep-seated comfort. Most standout dishes come from Alma’s extensive tapas offerings. Like the wagyu beef carpaccio, a masterclass in layered flavors. Unctuous, rare wagyu beef slices are paired with saffron aioli, truffle-infused Manchego cheese and a pop of caviar. A subtle vinegary bite cuts through the rich umami, yielding a dish that feels both ultra-luxurious and down-home satisfying.
The croquetas de jamón are pure Spanish comfort. These golden-fried pastry bites are filled with smooth, creamy potato, rich Serrano and savory Ibérico ham, all served over a fragrant, garlicky aioli. Gambas al ajillo arrives piping hot in a mini cast-iron Dutch oven. It features shrimp gently cooked in a spicy, buttery tomato-and-garlic broth. Served with charred ciabatta, it demands to be soaked up to the last drop.
Xangurro—the Basque word for a European crab—is an inventive nod to a northern Spanish dish. Instead of the more straightforward baked crab dish famous in San Sebastian, Chef Rodriguez stuffs the flaky, well-seasoned crab meat back into a smoky piquillo pepper. The whole thing is topped with an intricate, lace-like crispy garnish that showcases the chef’s fine-dining flair.
And finally, we come to the restaurant’s delightful paella offerings. Paella is both the name of the dish and the shallow, wide pan it’s cooked in. Each region of Spain has its own variation and preference for ingredients, and Alma offers three along with a rotating Chef’s paella of the week. Each one is cooked to order for parties of two or four. The Valenciana—Spain’s most famous variation of paella—is studded with chicken, chorizo, mushrooms and snap peas. The rice absorbs a fragrant saffron-and-sofrito base, making it just as prized as the juicy chicken thighs. Best of all, Rodriguez achieves the coveted socarrat—the crispy, caramelized layer of toasted rice at the bottom of the pan that savvy paella lovers will fight over.
And while Alma de España is going for a slightly elevated version of these Spanish comfort-food favorites, warmth has not been sacrificed for sophistication. Order up a bottle of Rioja for an intimate date night for two. Or invite a few friends to share some tapas over a couple glasses of sangria (which Alma does especially well). Warm your hands, feed your soul. It’s a little slice of Spain in a little slice of Sarasota. SRQ
