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     Whether you are coming to the bar to sit and enjoy some olives

     and almonds while sipping on a glass of sherry, or staying for

     the evening to experience our “Spanish Table”, one thing

     you’ll notice when you do join us is that Ox and Angela is as

     different to Calgary as Spain is to the rest of Europe.

     Throughout history the food and culture of Spain has been

     influenced by numerous cultures. From the occupation of the Moors

     to the voyages of Christopher Columbus, centuries of history have

     left a foundation that has maintained Spain as a front-runner in

     modern cuisine.

     However diverse this Country, one thing connects them and that is

     how much they love to eat. Reportedly there is one bar or

     restaurant for every 129 Spaniards and Lunch and Dinner are not

     something they take lightly. Each meal consists of multiple

     courses of multiple plates and each plate is meant to share. This

     style of dining not only naturally creates a fun and convivial

     atmosphere, but in the words of our Chef Stephen Smee “the

     table becomes the plate.” Choosing multiple dishes to share and

     pass around the table insights conversation about the food,

     flavours and eventually everything else follows. The philosophy

     of this food is to have as many dishes in front of you as can fit

     on the table, the flavours of each plate work well alone but

     somehow are better when mixed with a little bit of everything


     Ox and Angela was the inspiration of restaurateurs Kelly Black,

     Jayme MacFayden and Stephen Smee, also owners of the local 65

     seat pizzeria UNA Pizza + Wine. “Our vision was to provide

     Calgary with an authentic and value driven traditional Spanish

     Tapas experience. The food is ingredient based and showcases a

     combination of imported Spanish products mixed with local and

     artisanal ones. The wine list showcases many boutique and small

     producers from Spain and around the world, any type of sherry can

     be ordered by the glass and the custom cocktail list is a

     creation of Prohibition-Era classics with our own O&A twist.”

     Jose Andres, an ambassador for Spanish food and culture,

     describes Spanish cuisine as “a respect to tradition with a

     twist of modernity.” We have embraced this identity.

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Captured by Visitors

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  • 70 seats
  • AMEX
  • Casual dining
  • Debit Card/Interac
  • Dinner Entree: $20 to $29
  • Group seating
  • Licensed
  • MC
  • OpenTable online reservation
  • Reservations accepted
  • Seasonal outdoor patio
  • Visa


  • Sunday to Thursday, 11:30 a.m. to midnight
  • Friday and Saturday, 11:30 a.m. to 2 a.m.

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