What to Expect From Boqueria, Colony Square’s Sleek Spanish Newcomer

Boqueria was designed with Atlanta’s diverse food scene in mind.

When comparing the original New York location to Atlanta, Rochefort says, “Guests at Boqueria Atlanta will find the signature dishes that define Boqueria — like our classic patatas bravas and gambas al ajillo — but we’ve also created some exciting, Atlanta-exclusive offerings,” which are all curated by the restaurant group’s executive chef Carlos Sanz.

The debut Atlanta menu is playful and fun, with Spanish takes on American favorites, such as an Ibéfrico mac and cheese made with a trio of Spanish cheeses — Tetilla from Galicia, Mahón from Menorca, and Manchego from the region of La Mancha — plus jamón Ibérico. Meanwhile, Boqueria’s chicken wings are glazed in a sweet and sour Pedro Ximénez reduction, and beef sliders are topped with a sobrasada-bacon jam and Manchego crisps. They’re dishes that were created specifically with Atlanta’s diverse food scene in mind, offering a sense of familiarity whatever your point of reference.

It’s a big space, but architectural details keep things intimate.

Inside, the dining room was designed with the communal dining experience in mind, with an expansive central bar, and plenty of sections for groups and solo diners. Dotted around are plenty of stylish nooks for intimate gatherings, while a patio lounge extends the experience outdoors. Designed by Alexis Nafisi of Adean Studios, the 5,000 sq ft space features contemporary design elements like decorative metalwork and architectural arcade forms – recalling Madrid’s Mercado de San Miguel – that frame large archways, while open cabinetry offers another nod to the Spanish capital’s famed markets.

Meanwhile, suspended chandeliers cast a vintage glow across the room, while ribbed opal half-globe lights create an intimate ambiance and add warmth and a sense of coziness.

Tapas is king, but the menu has plenty of flexibility.

The restaurant’s take on tapas-style dining is all about sharing lots of small plates and getting to try a little bit of everything, which in turn, facilitates a sense of communality and fun. Classic Spanish tapas are well represented like crispy patatas bravas, gambas al ajillo (sizzling garlic shrimp), jamón croquetas and so on — anything your party fancies, really, all in one meal.

It’s also worth noting that the menu is vast, and offers flexibility for a range of occasions, from laid-back date nights, chaotic group dinners, and meals with a range of guests with a mix of dietary needs — there are plenty of gluten-free options to choose from, for example.

“Sharing small plates naturally encourages conversation and a sense of community at the table. It turns dining into something social and memorable, not just a meal,” says Rochefort.

Conversely, there are plenty of large-format dishes perfect for gathering friends for. Notably, several paellas range from an aromatic vegetable paella groaning with plump eggplants, piquillo peppers, peas, and saffron, to the kitchen’s take on classic Valencian seafood paella adorned with juicy monkfish, squid, cuttlefish, shrimp, and clams. There’s even a brunch paella served at the restaurant’s weekend brunch service, that arrives with roasted chicken, peppers and chorizo, and topped with farm eggs.

Let the owner order for you.

Rochefort’s favorites for first timers include the aforementioned gambas al ajillo (garlic shrimp with brandy and a Guindilla pepper in olive oil) as they’re a perennial guest favorite. The kitchen takes the classic dish up a notch with a lobster reduction that provides more depth of flavor than the traditional version. Rochefort also recommends the costilla paella (made with braised shortrib, Turkish figs, Piparra peppers, and roasted bone marrow) because he says most guests don’t venture beyond mariscos (seafood) when it comes to paella; the bikini sandwich and the mac and cheese, being craveable, fun and easy; and the crema Catalana for dessert “because it was the memories of eating these as a kid that were a big part of what inspired me to create Boqueria in the first place…and I think it is way better than crème brûlée — my French heritage notwithstanding,” Rochefort explains.

Drinks are a part of the culture.

Boqueria’s beverage program perfectly complements the restaurant’s “anytime, any day” vibe — celebrating Spain’s rich drinking culture while bringing something playful and fresh to the city. The all-Spanish wine list, curated by sommelier Lynne White (the beverage director for all Boqueria restaurants since 2021), features everything from classic Riojas to more adventurous picks like Mencía and Txakolina, a light and effervescent white wine from the Basque region.

On the cocktail side, Boqueria puts a creative spin on beloved classics, with drinks like the Ibérico old fashioned and a paella rice-washed white negroni. Roquefort emphasizes that it’s all about drinks that feel rooted and fresh and says that guests so far love the shishito margarita, while mini martinis (including an espresso martini) are a hit during Social Hour, which takes place daily from 3 to 6 p.m.

Meanwhile, sangria pitchers during brunch are essential, especially now that the weather is warm and many guests are excited about snagging a spot on the patio. For those looking for non-alcoholic options, Boqueria also offers a thoughtful selection of zero-proof cocktails that don’t compromise on flavor.