Paripé is the kind of spot that feels like a night out in Spain — sharing plates, Cava over Champagne, and a team who love to talk you through the list. Co-owners Pablo and Maria built it on passion, persistence and a clear idea of “putting on the show.” With simple tech that keeps orders moving and new staff confident quickly, they’re focused on what matters: guests, flavour and fun on Crown Street.
A slice of Spain in Surry Hills
“Paripé in Spanish means to put on the show, like let’s do the paripé, let’s do the show, let’s go out, let’s go drinking, let’s enjoy the life.” says Pablo. The name is the north star: energy, generosity and the permission to have fun. “My mother is my biggest influence in my life. She showed me absolutely everything.” Those two truths, family and celebration, shape the offering at their venue.
Paripé focuses on “the real tapas.” There’s no paella on the menu, instead the kitchen leans into shareable classics and regional favourites. The wine list is strictly Spanish (when guests ask for Champagne, the answer is Cava) and the playlist and service style match the brief. A mostly Spanish team helps guests navigate the menu and explain why a Rioja or a vermut might be the perfect pairing for the next plate.
Relocating from Chippendale, Paripé found a welcoming community in Surry Hills. “Most of them become to regulars,” says Pablo, and many long‑time guests followed to the new address. That base of regulars, paired with locals keen to try something new, has helped Paripé feel instantly at home.
On the food front, Pablo loves the cold‑weather winners: the Caldereta, a seafood stew, and Braised Beef Cheeks with mashed cauliflower. Come summer, it’s all about gazpacho. “Different kind of gazpacho… strawberry… the classic… my mother make a lot of gazpacho and you serve it like a juice.” Fresh, simple, and nostalgic.
Simple tools, smoother service
“Since we use a Square, my life is easy. From the terminals, you can take a note, send to the kitchen, and you can close the bills as well.” For a busy tapas bar, that matters. Rapid fire ordering, sharing plates across the table and quick bill closure keep the room feeling upbeat rather than bogged down.
Pablo calls out how fast new team members pick it up: “It’s really, really easy… the first five minutes, they know everything.” The ability to search items by name – “you just put the name of the item and that’s it” – means less menu‑drilling and more guest time. “Square makes my life very easy.”
These are exactly the jobs that Square Point of Sale and Square Terminal are built to do for hospitality teams: quick table workflows, fast bill closing and sending orders to the kitchen, without overcomplicating service. The result: a front‑of‑house that feels confident, a kitchen that stays in sync, and guests who get more of the Paripé experience.
