Zambra's sophisticated tapas, such as grilled scallops with a parsnip and potato gratin, pomegranate and pork spring rolls, and pistachio-crusted veal sweetbreads with blackberries, have made this one of the most interesting restaurants in Asheville. There are also several larger plates, influenced by the cuisine of Mediterranean Spain and North Africa, and a wine list with some 200 Spanish wines and sherries. Many ingredients come from local organic farms. The voluptuous
Moorish colors, dim lighting, a cavelike atmosphere, and live jazz are all appealing.