Tampa food blog, Tampa restaurant review — *Albondigas- Spanish style meatballs made from a blend of beef and pork, are topped with a tomato-based sauce and a dollop of aioli, garnished with micro greens, and served with crostinis*

Inspired by the rich cultural heritage of West Tampa, Tampeño Fish and Meat Market opened its doors this fall at 3413 W Tampa Bay Blvd., taking over the former Stadium Cafe spot near Raymond James Stadium. Nestled among rows of older homes, the location seems unlikely, but it pays homage to the area's past when family-run businesses often thrived in the heart of neighborhoods before zoning regulations reshaped the landscape.

Tampa food writer and blogger — *Tampeño Fish and Meat Market in the shadow of Raymond James Stadium, opened in the fall after a two-year rehab.*

This family-owned eatery took nearly two years to bring to life, and the results reflect both passion and attention to detail. Inside, the sophisticated yet casual décor evokes the ambiance of a reimagined cigar factory. Large glass garage doors flood the space with natural light, creating an inviting atmosphere perfect for game-day crowds at Ray-Jay. Red brick walls, dark wood accents, open beams, and warm lighting enhance the industrial-chic aesthetic. The bar, offering beer and wine, features elegant Spanish tile trim, a stone countertop, and modern overhead lighting. Co-owner Mike Rangel describes the design as a blend of European style with regional influences, a tribute to the family’s heritage. Mike, along with his father, Orlando Sr., and brother, Orlando Jr., has infused the space with warmth and memories, even naming some dishes after beloved family members.

True to West Tampa’s cultural tapestry, the menu reflects a fusion of Spanish, Cuban, and Italian flavors. Classic local favorites like Deviled Crab and Cuban Sandwiches are joined by offerings that add a distinctive twist to trendy dishes. Take their Avocado Toast: with sofrito—a flavorful blend of garlic, onions, peppers, and tomatoes—it brings a bold, aromatic dimension to a familiar favorite. Sofrito appears throughout the menu, a nod to its versatility and deep-rooted cultural significance.

Another highlight is the specialty coffee selection, which features five expertly crafted options. The Café Bombón, for example, layers condensed milk, rich espresso, and a frothy topping sprinkled with chocolate. Stirring it transforms each sip into a velvety mocha experience. Their Espresso Romano gets a local twist, replacing the traditional lemon slice with orange, which enhances the coffee's depth and adds a refreshing citrus aroma.

For brunch, the Egg Bites are a simple option: three muffin-shaped delights with ham and cheese, spinach and cheese, and potato and onion varieties, all drizzled with a dreamy, creamy aioli. Each bite offers a unique texture and flavor, with the aioli providing a rich, velvety finish. While the ham and spinach options shine, the potato and onion bite is dry, overcooked, and does not match the others' quality.

A standout dish, Tostadas con Aguacate elevates avocado toast with a base of tomato-infused sofrito, thick applewood smoked bacon slices, and creamy avocado on buttery brioche. A drizzle of balsamic reduction adds a sweet contrast, creating a perfectly balanced brunch bite.

I return with my crew for my second visit to sample the dinner menu.

Tampeños short wine list features European and domestic selections, while the beer menu includes craft, imported, and domestic options. The tableside Sangria Cart adds some fun to dinner, with red or white sangria prepared as we watch. We choose red sangria, made with Chianti and vermouth, mixed with orange juice, with chunks of apple, strawberry, lime, and orange slices added, creating a light and refreshing start, served in a beautiful Turkish pitcher.

The appetizers shine, starting with Gambas Al Ajillo—succulent shrimp bathed in garlic butter and olive oil, served with crostinis perfect for sopping up the rich sauce. As the dish hits the table, my nose fills with whiffs of sizzling garlic and butter. The Albondigas, Spanish-style meatballs made from a blend of beef and pork, are topped with a tomato-based sauce and a dollop of aioli, garnished with micro greens, and served with crostinis. The sauce is smokey and rich, and the meatballs are firm and savory.

If you are going to put Croqueta de Jaiba (Deviled Crab) on the menu in West Tampa, you better deliver! This dish, created through the sweat and love of Tampa factory workers in the 1920s, carries the soul of culinary Tampa and is the subject of fierce debate on where to find the best. Tampeno’s version is splendid. Blue crab meat is sauteed in a blend of spices, hand-rolled in bread crumbs, and deep-fried. The result is a crunchy croquet on the outside with a pillowy, sweet crab innard, all singing out the flavor of old Tampa. Here, they serve it with non-traditional horseradish aioli instead of hot sauce, which is creamy, superb, and a pleasant surprise.

For entrees, we start with Salmon a la Toscana (Tuscan Salmon), a delightful pan-seared salmon filet swimming in garlic butter with cherry tomato cream sauce. The fish is flaky and moist, and each bite is a balanced blend of fish accented by that cream sauce.

Lobster a la Dinorah, traditionally known as Enchilado de Langosta Lobster or lobster stew, is named after the matriarch of the Rangel family. This version is served in the tail shell, with chunks of buttery tender lobster swimming in spiced tomato sauce, topped with herbs, and white rice on the side. This dish hits a ten on the yumbo scale. So good!

The runner-up for the best plate of the night is Cazuela De Mariscos (seafood stew). Mussels, shrimp, scallops, and calamari are immersed in a tomato-based broth and served with white rice. Each item is cooked to perfection. The large mussels, shrimp, and scallops are firm and tender. The stew has a slightly sweet taste and is, again, a fabulous blend of flavors.

La Minuta (fried yellow tail) is an impressive presentation. The golden brown filet is served with the tail on and with the house's signature sofrito yucca mash and sauteed vegetables. It’s a good-looking plate but falls flat. The fish is dry and lacks a taste direction.

We finish with Pistachio and Ricotta Torte, a triple-layered torte with pistachio and ricotta creams separated by sponge cake and dusted with pistachio pieces.

Tampa restaurant review — Pistachio and Ricotta Torte layers of pistachio cream and ricotta separated by sponges cake and sprinkled with a pistachio crumble

The service is attentive, the noise level is conversation-friendly, and the atmosphere is built for date nights and families. Parking may be tricky on game days, but otherwise adequate. Prices are moderate. Tampeños website is wonky. Menus are not available, and online ordering doesn’t work yet. It’s best to call for reservations or pick-up orders. They are open for breakfast, lunch, and dinner, with weekend brunch.

Hours Monday - Friday 7:30 am - 9:00 pm; Saturday and Sunday 8:30 am - 9:00 pm.(813) 527-0055

With its blend of rich cultural flavors, thoughtful design, and warm family atmosphere, Tampeño Fish and Meat Market captures the essence of West Tampa’s heritage while embracing modern culinary trends. It's a tribute to West Tampa’s vibrant past and evolving present—a place where history, family, and flavor come together.

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