On a warm Tuesday afternoon, with a gentle coastal breeze drifting through Mordialloc, Tio Tapas & Bar offered a quiet reprieve from the bustle of Main Street. The lunchtime crowd had thinned, leaving the space calm and inviting. We made our way to the back of the restaurant, where sunlight filtered softly through the front windows, dancing across the room. The setting felt effortlessly Mediterranean — relaxed, intimate, and just a touch romantic.
The staff welcomed me with genuine warmth, the kind that immediately makes you feel at home. There was an easy rhythm to the service — attentive without hovering — as if everyone there genuinely wanted you to take your time and enjoy the meal.
Starting with the charcutería, of Chorizo de Pamplona and Sobrasada. The chorizo carried a deep, paprika-rich flavour, perfectly balanced between spice and smokiness. The sobrasada — a soft, spreadable chorizo pâté from the Balearic Islands — was a standout. Spread thickly over toasted bread, it melted into a savoury, spiced richness that was both comforting and moreish.
From the vegetariano menu, the Patatas Bravas– a staple – arrived golden and crisp. Each piece of potato gave way to a soft, fluffy centre, draped in garlicky aioli and a bright, tangy tomato sauce. The simplicity of the dish belied its depth — each element in perfect harmony, classic and deeply satisfying.
The carne followed and brought a burst of heartiness. The Jamón Croquetaswere impossibly smooth, their golden shells giving way to a creamy filling with slow-cooked ham and cheese. The Empanadas de Carne — Spanish-style pasties filled with beef, onion, sultanas, and olives — struck a beautiful balance between savoury and subtly sweet, with the fresh Pebre salsa providing a lively contrast. Moving to something more substantial the Pintxos de Ternera felt like the pinnacle of the savoury spread: tender scotch fillet layered with jamon serrano, caramelised onions, roasted capsicum, and a hint of mild chilli. It was indulgent but beautifully balanced — each bite revealing a new layer of texture and flavour.
To round out the savoury, the Gambas al Pil Pil was pure comfort. Served still sizzling in a shallow dish, the prawns were plump and juicy, bathed in oil infused with garlic, saffron, and chilli. The aroma alone was irresistible, and every last drop of that golden, fragrant oil demanded to be mopped up with fresh bread.
To finish something sweet is always recommended, dessert brought the meal to a perfect close. The Crema Catalana was delicately perfumed with cinnamon and vanilla, its crackling caramel top giving way to a silky custard beneath. Paralleled by the Churros con Chocolatewhich were crisp on the outside, soft within, dusted in cinnamon sugar and paired with a rich, velvety chocolate sauce. Simple, nostalgic, and utterly satisfying.
An honourable mention my be made for the one dish we didn’t get to try, the Cangrejo — crispy soft-shell crab sliders that, sadly, had sold out by the time I arrived. Watching a plate of them float past earlier in the afternoon was enough motivation to plan a return visit.
Tio Tapas & Bar captures the soul of a Spanish tapas bar — not through grand gestures, but through quiet confidence and attention to detail. The service is polished yet relaxed, the atmosphere warm and refined. Sitting in the dining room, surrounded by the soft chatter of locals and the faint scent of the sea, it’s easy to forget you’re in suburban Melbourne. And that’s exactly what makes this little corner of Mordialloc so special — a genuine taste of Spain, tucked away just moments from the bay.
