Taller de Tapas

07/10/2020

WE ARE OPEN // we are open // WE ARE OPEN // we are open //WE ARE OPEN // we are open // WE ARE OPEN // we are open //WE ARE OPEN // we are open // WE ARE OPEN // we are open //WE ARE OPEN // we are open // WE ARE OPEN // we are open //WE ARE OPEN // we are open // WE ARE OPEN // we are open // W E A R E O P E N.

THURSDAY / FRIDAY / SATURDAY
18.00 ------- 22.00
(last service at 20.30)

Come early for an apeiritvo and savour our new a la carte offering.

With so much else closed or closing, our decision to stay open is a statement of resilience but also an offer of support to a community that needs good food and common places to connect and reflect.

Restaurants are meant to restore people.

With your support, we'll do our best to restore you

🌾🌾🌾

10/08/2020

We are now open TUESDAY, WEDNESDAY, THURSDAY, FRIDAY, & SATURDAY. Come and see how we tap into nature's fertile hard drive every day to create one of Ibiza's most unique culinary experiences.

18/07/2020

We are open Thursday, Friday, Saturday. Tonight is Saturday, which means we'll join you all for a celebratory drink after the last dish is served. Come and join us tonight.

18/06/2020

♥️

17/12/2019

Ho Ho HO...merry Xmas everyone..
hope to see you in Sa Penya

26/11/2019

👨‍🍳🥬

We've got the perfect midweek plan for you 👉 On Wednesday Join Ibiza Food Studio to enjoy our delicious veggies cooked by the great chef Boris Buono 😋

📞 RSVP 628 85 46 54

11/09/2019

Our Autumn Menu v.1

At Taller de Tapas we love when the seasons change, as we can experiment with the new products. As the weather cools down our menu also changes. Autumn brings abundance of tastes and colors, and it's also the season of preserving and fermenting the food for the winter. Our first Autumn menu reflects that moment of change. You will find delicious pumpkin and figs dishes while still keeping our classics such as Ceviche, Lobster Ravioli and daily fish.

We are open as usual in September - 7 days a week from 7.30pm.
We look forward to sharing new dishes with you and hearing your feedback!

For online bookings
https://www.exploretock.com/tallerdetapas/

22/08/2019

MENU SPECIALS // No food should be wasted and every part of the animal can be used for creating beautiful dishes. Restaurateur Fergus Henderson in his book first mentioned ‘Nose to Tail’ cooking and it found many fans in slow cooking movement for a reason. Our Formentera lobster is served in two dishes, as each part of it has a different meat taste. The tail is best in its semi raw form. The rich flavor of brain meat and its bisque are used for the filling of homemade ravioli. The most important is the freshness of the lobster and it’s advisable to book a tasting one day in advance.

Photos by Daniel Balda

21/08/2019

OTHERS ABOUT US // Ibiza in the eyes of LOEWE’s creative director Jonathan Anderson, interviewed by Derek Blasberg.

Thank you for spreading the word ✨.

Starting over cocktails outside a café in Ibiza’s old town, Dalt Villa, LOEWE Creative Director Jonathan Anderson takes journalist and Ibiza virgin Derek Bla...

15/08/2019

OYSTERS AND WINE // Similar to grapes used for wine, an oyster’s flavor comes from the environment where it grew. Water salinity, currents and available nutrients affect the taste. Atlantic oysters are more savory and brinier, while Pacific ones are more buttery and sweeter. Gillardeau oysters matched with Matassa wine make an excellent ‘Made in France’ pre party combo. Choose from Matassa Blanco or Cuvee Marguerite, both produced using only indigenous yeast and with natural agricultural methods respecting the biosphere.

Photos by Daniel Balda

12/08/2019

MENU SPECIALS // The Italian black summer truffle has a rough black alligator skin-like surface covered with small diamond shaped protuberances. It has a delicate and pleasant woodsy aroma and is highly regarded for its multiple gastronomic possibilities. We now serve it with home made egg linguine mixed with the butter and parmesan. You can also add it to any dish of your choice including the dessert for that extra flamboyant touch.

Photos by Daniel Balda