337.232.0070 631 Jefferson St. Lafayette, LA 70501
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Lunch: Tue-Fri 11-2
Cocktail Hour: Tue-Fri 2-7 Wed 11-11
Dinner: Tue-Thu 2-10 Fri 2-11 Sat 5-11

The term tapa comes from the Spanish word tapar, loosely meaning "to put the top on." The culinary experience of tapas is born from the practicality of placing a slice of bread atop one's glass of sherry between sips, and originally emerged from Andalusian taverns. "Putting the top on" prevented the drinker from sharing his sherry with the hovering fruit flies.

As time went on bars started to put different types of cheeses and meats on the bread. Taverns started trying to out do each other's tapas in order to gain more business, and thus, a whole style of cuisine was born. Since tapas has evolved into an entire (and often sophisticated) cuisine, it is a very social/family style of eating, due to the fact that it is centered around drinking. Here at Pamplona, we strive to serve the very best tapas using fresh and local ingredients. Our chefs combine traditional Spanish styles and ingredients fused with other Mediterranean influences and a pinch of home. They are best shared amongst family and friends while enjoying a excellent glass of Spanish wine or one of our refreshing, original cocktails. The more that you share... the more you get to taste. Salud.

Kris Allen
Executive Chef

Kris Allen was born and raised in Southwest Louisiana. As a child, Allen worked on a boat with his father, a professional shrimper and fisherman out of the port of Delcambre. He spent as much time in the kitchen with his grandmother Cynthia, absorbing the traditions and techniques of Louisiana cuisine. From a very young age, Kris' approach to food was shaped by this first-hand knowledge of the bounty of the Gulf Coast, as well as the time-tested food-ways of the region.

Although Allen has some culinary school education, most of his fundamental training was under the tutelage of Chef Scott Boswell. Kris proved his value in Boswell's kitchen at the Rainbow Ranch Resort in Big Sky, Montana, and so was offered the opportunity to join the opening crew at Stella in New Orleans. For several years, Stella was one of the most highly regarded dining rooms in the city, and Allen worked his way from station to station, learning as he went. After his tenure at Stella, Kris went on to spend time on the lines at Herbsaint and G.W. Fin's, as well as serving as sous-chef at the Bombay Club.

In 2011, Allen was chosen as executive chef at the French Quarter Louisiana Kitchen in Chicago. Under Allen's leadership, the restaurant won accolades from the Chicago Daily Heraldn and the Sun Times. Over his two year tenure, Allen honed the leadership skills and the reputation for excellence and attention to detail that are his hallmark to this day.

Upon returning home to Lafayette in 2013, Allen worked as the executive chef at the Saint Street Inn, helping to hone that beloved local institution's approach to seasonal and local ingredients. A year later, he came into the kitchen at Pamplona, rapidly climbing to the executive position at this highly acclaimed tapas restaurant. Under his leadership, Pamplona has become more popular and well regarded than ever.

Accolades: 1st Place Best Gumbo category at Black Pot Festival and Cook Off in 2017.

Happy to cater your private functions with the ultimate party/finger food: tapas!
Sangrias and Cocktails by the batch available
Off site services - suckling pig, paella (portions for both)
In house services: Partitioned for privacy in the Oyster Room for business meetings, power point friendly
Professional Service that make guests feel welcome, adds polish to any function, be it political fundraiser or house-warming party
Fine Selection of Spanish Meats and Cheeses
Fresh Fruit displays, Vegetarian and Gluten-Free options available
Preparation and presentation of Wild Game (48 hrs advance notice required)
Restaurant Tour

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