When it comes to Spanish tapas there are only two rules, portions need to be small and the food has to be served with an beverage, preferably alcoholic.At least those are the rules according to Fairmont Hamilton Executive Sous Chef George Muhlbacher who has just started offering Thursday evening tapas at the hotel.“People in Spain people eat a heavy meal at lunch time and then eat a light dinner quite late in the evening, so tapas is the perfect food,” he said. “One of the myths of tapas is that it has to be a certain type of food. Tapas can be anything. It can be paella, croquettes, ham and cheese on toast, anything, as long as it is small and served with your drink.”He was partly inspired to add a tapas night at the hotel after a vacation trip to Barcelona, Spain.“Barcelona was one of the best cities I have been to,” said Mr Muhlbacher. “There was lots of history. There is an avenue of shops that goes on for five miles. There is a food market where fresh fish comes out and they cook stuff right there for you.“They serve tapas there a little differently. They have tapas bars, and everything is arranged in the window. When you walk in there is a stick coming out of all the different tapas. You just pick up what you want.“At your table, or at the bar, you have a little glass and put the leftover sticks in that. The waiter counts up the sticks to calculate your bill. So you don’t really have to speak the language to order tapas. Each tapas is probably worth about $2.”According to Spanish legend, tapas dates back to the 14th and 15th century, when Castilian King Alfonso the Wise issued a royal decree that insisted that everyone taking tapas food with their drinks avoid fights.Tapa literally means a lid or cover. In the early days of tapas, a slice of bread, cheese or ham was given with your drink and placed over the top of the glass.Things won’t quite be arranged to that level of authentication at the Fairmont Hamilton, but each tapas will be worth about $6 each or four for $20. There will be some tapas offerings that will stay the same from week to week and some that will change regularly.“My personal favourite type of tapas is seafood based or maybe a small salad,” he said. “We used to have an oyster and Chablis night on Thursdays. So we will probably always have oysters on the tapas menu to please that crowd.“Some of the changing options might be spicy olives, two bite chicken sliders, shrimps in marie sauce, fish ‘n chips lollipops. We do a little fish chowder with banana bread. That gives guests a chance to taste a bit of Bermuda.“We have chefs here from many different countries and I have encouraged them to think of tapas offerings inspired by the cuisine of their country.”Along with the tapas, the Fairmont will be offering sangria, a wine punch typical of Spain, Portugal and Argentina. It normally consists of chopped fruit, a sweetener, and a small amount of added brandy.Chopped fruit can include orange, lemon, peach, or other types of fruit. Sweeteners might be honey, sugar, or orange juice. Instead of brandy, other liquids such as seltzer, Sprite or 7 Up may be added.“Sangria is a nice drink for a hot summer evening,” he said. “It is refreshing and you still get the flavour and the kick. When you finish the glass you have all the fresh fruit.”Tapas and sangria are served in the Heritage Court at the Fairmont Hamilton every Thursday evening from 5pm to 9pm.