CUI – SINE:
A style or method of cooking, especially as characteristic of a particular country, region, or establishment.
At Europa, our chef-inspired cuisine is a seasonal venture. We have combined only the highest-quality and freshest provisions to create a menu that is interesting and dynamic. Inspired by world cuisine and the imagination of our talented Chef.
Our bar. A state-of-the-art bar featuring mixology and the ultimate 3D projection technology that creates a unique sports-viewing arena for cocktail and cuisine enthusiasts.
The District is the ultimate sports watching arena, featuring a state-of-the-art suspended 3D screen and over 10 TV’s, your favorite sport is sure to be playing.
Local to libations is our belief, providing a lineup of handcrafted specialty cocktails using fresh ingredients, hand squeezed juices, and premium spirits. Only sourcing ingredients from local purveyors to provide the freshest, and highest quality ingredients available. Our bar offers a variety of handcrafted cocktail that is sure to satisfy your drink needs and make your experience at Europa one to remember!
The man behind the menus and the Europa culinary vision is Executive Chef Chris Dickens (C.E.C), a tireless researcher of flavor combinations who learned the craft of cooking at a very young age in his native Alabama. His culinary background developed through the years, thanks in big part to his personal interests, and also to his tenure at The Culinary Institute of America in Hyde Park, New York, where he graduated with honors.
Chris Dickens is a passionate chef, who wholeheartedly believes in putting the quality of the food he uses for his culinary creations, above everything else. And when it comes to a dining experience, the two most important things in Chef Dickens’ mind are: the origins of the ingredients and your complete satisfaction.
The staff at Europa is committed to making food from scratch everyday inside this restaurant, through a network of local farmers and purveyors Europa purchases the freshest products available in the market, allowing our culinary team to fabricate daily: produce, shrimp, meat, chicken, and fish. This level of quality provides our valued guest the best dining experience in the Rio Grande Valley.
We are very proud to use classic French techniques which are the basis for many of our dishes. Blending classic know-how with innovative gastronomy, Europa’s menu offers a little bit of something for every guest. “Our menu follows seasons, not trends”! When the product is at peak of perfection, that’s when we serve it to our guests. Because of our commitment to quality, there will unfortunately be times when product is unavailable. We will never sacrifice quality by purchasing inferior products.
We proudly source Texas Raised Cattle, Wild Caught Gulf Seafood, Local Poultry, Local Produce, Grains, and Honey. Realizing that the closer the product is to our restaurant, the higher the quality, we make every attempt to source here in the great state of Texas.
From fabricating Whole Fish and Chickens, to grinding Wagyu in house daily for our burgers, Europa is developing young Chef’s to exceed Guests Expectations.
Chef Christopher Dickens
THE RIO GRANDE VALLEY FARMERS ALLIANCE
With the goal of acquiring only the best and freshest ingredients in the region, and at the same time help the local economy, Chef Dickens created the Rio Grande Valley Farmers Alliance—a unique movement that gives Europa a sustainable farm-to-table program.