Our Chef

Venezuelan Chef, Haissam Souki Tamayo began his cooking career in the city of Caracas. He started as an intern for Chef Anna Belen Myerston (former student of renowned French chef, Guy Savoie) in gastronomy. Fresh in the industry, he learned quickly that only quality ingredients can add value and respect to a perfectly cooked meal. This piece of advice changed the trajectory of his career—influencing his culinary style in Spanish cuisine.

At the debut of his professional career, Tamayo stood alongside Chef Takeshi Nagahama—who earned his stripes working in Barcelona restaurants like El Bulli and Can Fabes. During that time, Chef Tamayo discovered Catalan cuisine which contributed to his love for local flavours and fresh produce.

Passionate about everything gastronomic, Tamayo ventured to Spain where he went on to learn Basque cuisine in San Sebastien. Mentored by top chefs, Martin Berasategui and Pedro Subijana, Tamayo found his niche while working in Michelin-star restaurants in Venezuela and Spain. Moulded by the best, this rising chef brought his expertise to food-loving Montreal, Canada and made it his home.

After leading a restaurant project with starred chef, Carles Abellan for three years, he left to embark on a new challenge by opening IBÉRICOS restaurant in Montreal. Many of the city's most beloved foodies will find his restaurant the perfect balance of traditional and modern Spanish cuisine.

The restaurant is warm and inviting, with a menu based on authentic Spanish ingredients but also inspired by local Quebec produce. The result is an eclectic mix of Spanish traditions and market cuisine, always informed by the culture and flavours of Spain.

Adriana & Haissam

The story of Ibéricos begins in 2006, in Mérida, Venezuela. At the time, Haissam had just finished his internship in the kitchen of the Papiros restaurant with Japanese chef Takeshi Nagajama, a graduate of the Hofman Cooking School in Barcelona. Adriana was studying in dentistry at the time and then quickly decided to join the Papiros team. Shortly after, Haissam decided to open his own restaurant in his home town of San Cristobal in Venezuela. Specializing in Mediterranean cuisine, he became Executive Chef of Baleares for a year, while Adriana was finishing her studies in Mérida.

In 2009, they decided to move to San Sebastián in Spain, where they both worked in renowned restaurants such as Akelarre (Pedro Subijana), Kursaal (Martin Berasategui) and Mendizorrotz, a family restaurant. Sometime later, they returned to Venezuela and opened a restaurant called Primos with Haissam's mother. This gourmet Cafe specializing in Spanish cuisine is still active today. In 2011, Haissam received his residency to come to Quebec and joined the kitchen team of several local restaurants. In 2013, he orchestrated the Tapas 24 menu with Catalan chef Carles Abellan.

After 4 years in the kitchen, Haissam and Adriana decided to start their own project and unite their forces. In 2017, he joined Resto Boutique Ibéricos, a restaurant run by Catalan partners. In 2019, Adriana and Haissam became owners and changed the name for Ibéricos Spanish Tapas Tavern. It is with their experience in the most celebrated cuisines of Spain that they decided to embark on the adventure of Ibéricos. Working with local producers, their goal is to share gastronomic world of Spain. They offer an authentic and traditional experience in Montreal.

To Choose One Tapas as Starter:

Charcuterie and cheese Mixed Platter: A variety of 2 cuts of meat and 2 cheeses with tomato bread.

Healthy Bowl: Greek yogurt with banana, pineapple, watermelon, strawberry, honey and homemade granola.

Avocado Toast: 🌱🌾 Sourdough bread with olive oil and avocado, cherry tomatoes, feta cheese, and radish, with optional toppings: Boquerones or pickled mushrooms.

Andalusian Toast: 🌱🌾 "Pan de cristal" bread with fresh tomato and olive oil. Add Manchego cheese or Iberian ham.

Tequeños: 🌱🌾 Tequeños made with homemade dough, filled with fresh cheese and green alioli.
Main Course (Choose One):

Spanish Tortilla: 🌱 Made with organic farm eggs, potatoes, and caramelized onions, with optional toppings: Iberian ham, mushrooms, or chorizo or morcilla.

Huevos Rotos: Homemade fries with fried eggs, with optional toppings: Iberian ham, mushrooms, or chorizo or morcilla.

Pancakes: 🌱🌾 Made with our 72% Venezuelan Barry chocolate, extra virgin olive oil, caramelized banana, and maple syrup.

Green Waffle: 🌱🌾 Our crispy spinach waffle with smoked salmon, cream cheese, capers, and red onions.

Benedict Arepas: 🌱 Venezuelan corn arepa with poached egg and hollandaise sauce. (Optional toppings: beef cheeks, mushrooms, or smoked salmon.)

Bikini: 🌱🌾 Catalan-style grilled cheese with Iberian ham, mozzarella, and truffle.

Optional Dessert (+$6):

Churros with Chocolate: Churros with orange sugar and chocolate sauce. 🌱🌾

Bread Pudding: 🌱🌾 Warm bread pudding served with Catalan cream ice cream.

Pistachio Basque Cheesecake: 🌱 Traditional caramelized Basque cheesecake with pistachio cream.

Boisson inclus: Sangria blanche ou rouge

🌿Vegetarian dish

🌿🌿Vegan dish
*** Please notify your server of any allergies ***