What to Buy for a Tapas Night

A tapas night needs more than small plates and a few bowls. You will need enough serving dishes, picks, glasses and cooking equipment to keep hot and cold food moving without crowding the table. Shop for fresh ingredients close to the event, while drinks, tableware and storage containers can be arranged earlier. Check dietary requirements before finalising the menu, then chill drinks and prepare sauces, marinades and vegetables ahead of time.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Tablesqty 6
Chairsqty 32
Buffet tablesqty 2
Bar stoolsqty 4

Tableware

Dinner platesqty 36
Dessert platesqty 36
Tapas bowlsqty 36
Water glassesqty 36
Wine glassesqty 36
Beer glassesqty 24
Coffee cupsqty 24
Forksqty 36
Knivesqty 36
Spoonsqty 36
Tapas picksqty 100

Kitchen

Cutting boardsqty 4
Chef's knivesqty 4
Mixing bowlsqty 6
Serving tongsqty 6
Serving spoonsqty 6
Baking dishesqty 6
Frying pansqty 3
Saucepanqty 2
Aluminum foilqty 2
Food storage containersqty 12

Equipment

Coolersqty 3
Coffee maker
Kettle
Food warmersqty 4
Extension cordsqty 3
Bluetooth speaker

Decorations

Tableclothsqty 6
Napkin holdersqty 6
Flower arrangementsqty 6
String lightsqty 4

Lighting

Table lampsqty 6

Cleaning

Waste binsqty 4
Washing-up tubsqty 2
Cleaning clothsqty 8
Hand brush and dustpan

Catering

Groceries
- Baguettes - 8 pieces
- Ciabatta - 4 pieces
- Olive mix - 2 kilograms
- Manchego - 1.5 kilograms
- Goat cheese - 800 grams
- Chorizo - 1.5 kilograms
- Serrano ham - 1.2 kilograms
- Fuet - 6 pieces
- Minced meat - 2.5 kilograms
- Chicken thighs - 2.5 kilograms
- Shrimp - 1.5 kilograms
- Anchovies - 4 cans
- Tuna - 6 cans
- Eggs - 30 pieces
- Potatoes - 4 kilograms
- Bell peppers - 12 pieces
- Zucchinis - 6 pieces
- Eggplants - 4 pieces
- Mushrooms - 1,5 kilogram
- Tomatoes - 2 kilograms
- Cherry tomatoes - 1,5 kilograms
- Cucumbers - 4 pieces
- Arugula - 500 grams
- Lettuce - 4 heads
- Garlic - 6 bulbs
- Onions - 2 kilograms
- Red onions - 1 kilogram
- Lemons - 12 pieces
- Parsley - 6 bunches
- Basil - 6 pots
- Rosemary - 4 bunches
- Paprika powder - 1 jar
- Smoked paprika powder - 1 jar
- Cumin - 1 jar
- Oregano - 1 jar
- Salt - 1 pack
- Black pepper - 1 jar
- Olive oil - 3 liters
- Red wine vinegar - 2 bottles
- Diced tomatoes - 8 cans
- Passata - 4 packs
- Mayonnaise - 2 jars
- Aioli - 3 jars
- Pesto - 3 jars
- Salsa - 3 jars
- Honey - 1 jar
- Almonds - 1 kilogram
- Walnuts - 750 grams
- Dates - 1 kilogram
- Grapes - 2 kilogram
- Oranges - 12 pieces
- Chocolate mousse - 30 portions
- Vanilla ice cream - 4 liters
- Coffee - 2 packs
- Tea - 1 box
- Sugar - 1 pack
- Milk - 4 liters
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Orange juice - 6 liters
- Beer - 48 bottles
- Red wine - 8 bottles
- White wine - 8 bottles
- Rosé - 4 bottles
- Sangria - 8 liters
- Ice cubes - 10 kilograms
- Napkins - 100 pieces
- Paper towels - 4 rolls
- Toilet paper - 24 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Dishwasher tablets - 30 pieces
- Trash bags - 40 pieces
- Cling film - 2 rolls
- Baking paper - 2 rolls

Tips

Plan on 6–8 tapas portions per guest for a meal, plus 2–3 extra portions for every 10 guests. Include a mix of hot and cold dishes so the buffet does not depend on one frying pan.
Provide at least one tapas bowl or small serving dish for every two guests, and one tapas pick per guest plus 10% extra. Put out dinner plates, forks and knives as well as the smaller serving pieces.
Buy drinks for the first hour before the event and chill them at least 4 hours in advance. As a starting point, allow 2–3 drinks per person for the first hour, then adjust for the length of the evening.
Check dietary requirements before shopping and set aside clearly labelled ingredients for each restriction. Do this at least 3 days before the event so the menu can still be adjusted.
Have food storage containers, foil and coolers ready before cooking starts. Keep cold tapas chilled until serving and prepare hot dishes in batches, reheating them shortly before guests eat.

Frequently asked questions

How much tapas do I need per person?: For a full meal, plan 6–8 tapas portions per guest, using several different dishes. Add about 10% extra if guests will be eating over several hours or if there is no separate dessert.
How many drinks should I buy for a tapas night?: Allow 2–3 drinks per person for the first hour, then roughly 1 drink per person per hour after that. Include water and non-alcoholic options, and chill the drinks at least 4 hours before guests arrive.
When should I buy ingredients for tapas night?: Buy shelf-stable groceries, drinks and disposable supplies up to 7 days ahead. Buy fresh vegetables, herbs, meat and fish 1–2 days before the event, then check freshness again on the day.
How many plates and glasses do I need for tapas night?: Provide one dinner plate, one water glass and one wine or beer glass per guest, plus at least 10% spare. For 20 guests, that means 22 of each basic item, with extra tapas bowls and serving utensils for the buffet.

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