{"product_id":"dtapasxibz-starts-today-in-ibiza-town-with-five-days-of-creative-tapas-from-5","title":"dTAPASxIBZ Starts Today in Ibiza Town with Five Days of Creative Tapas from €5","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFrom lobster cannelloni with truffle béchamel to lamb brioche with red prawn, sobrasada creations and inventive local flavours, dTAPASxIBZ begins today, 21 October, bringing five days of gastronomic discoveries to Ibiza Town. With tapas priced between €5 and €10, visitors can explore participating restaurants, discover new dishes and vote for their favourites.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIbiza Town is kicking off five days of culinary creativity as dTAPASxIBZ returns for its second edition from Wednesday, 21 October, to Sunday, 25 October 2026.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe gastronomic route invites residents and visitors to discover the city's restaurants one tapa at a time. Each participating establishment presents a specially created dish, available during its usual opening hours, giving diners an opportunity to explore different kitchens and sample flavours ranging from traditional Ibizan ingredients to contemporary international influences.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnlike a conventional food festival held at a single venue, dTAPASxIBZ takes place across participating bars and restaurants. There is no fixed itinerary, allowing everyone to choose their own route, visit a few favourites or spend an afternoon discovering several different creations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTapas cost between €5 and €10 and are paid for directly at each establishment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganised by the Federació Empresarial de Restauració de les Illes Balears (FERIB), with support from the Ajuntament d’Eivissa and collaboration from hospitality-sector organisations, the initiative aims to promote Ibiza's gastronomic talent and bring additional activity to local restaurants during the autumn season.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eFrom Lobster Cannelloni to Ibizan Sobrasada: Discover the Tapas\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe highlight of dTAPASxIBZ is the creativity of the participating kitchens. This year's published dishes include seafood, slow-cooked meat, traditional island ingredients and unexpected combinations designed specifically for the competition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAmong the standout creations are Can Moreta's lobster cannelloni with truffle béchamel, Boka Bodega Gastronómica's slow-cooked lamb brioche with pico de gallo and red prawn, and Jara at The Standard's Ibizan-style Iberian mollete with tonnato sauce, pickled cucumber and fried capers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTraditional ingredients also feature prominently. Ebusus CBbC Restaurant offers a buñuelo inspired by bullit de peix, Ibiza's traditional fish dish, while Restaurante Almudaina at Parador d’Eivissa presents a sobrasada fritter with goat cheese and Ibiza honey.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOther creations include cassava bread with sobrasada and guava at Ficus Food Lab, a scallop with pork tail, sobrasada and honey at Peix Cru, and a local lamb siu mai with green curry at La Barrita Ibiza.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese dishes illustrate the event's combination of local ingredients and contemporary cooking. The current online directory provides the participating establishments, their addresses and their respective tapas.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Participating Restaurants and Their Creative Tapas\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe organisers' current online directory displays the following 29 establishments and their special creations.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e1. Bar Nou\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Avinguda de Sant Josep de sa Talaia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Sa mossegada.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e2. Boka Bodega Gastronómica\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Avinguda d'Ignasi Wallis, 17\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Slow-cooked lamb brioche with pico de gallo and red prawn.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e3. Bonabrasa\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Avinguda d'Isidor Macabich, 66\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Mini sweetbread burger.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e4. Café Es Gresol\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer de Ramon Muntaner, 63\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e La Duquesa de carrillada.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e5. Cafetería Gran Vía\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Avinguda d'Isidor Macabich, 28\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Fried squid with sobrasada.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e6. Can Moreta\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Calle Madrid, 26\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Lobster cannelloni with truffle béchamel.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e7. Can Rubios\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer de Jaume I, 10\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Toasted bread with sobrasada and frog's legs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e8. Can Tina\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer de Sant Cristòfol, 15\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cannelloni with socarrat inspired by the traditional matanza, or pig-slaughter feast.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e9. Casa Chamberí\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Plaça des Parc, 3\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Chulapo meloso.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e10. Ciento80\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Passeig de ses Pitiüses, s\/n, at Sud Ibiza Suites\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e El Pantojo, described by the restaurant as a false truffle that the pig searches for with pure longing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e11. Cremat Beach Ibiza\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer de Ramon Muntaner, 20\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e La Cochinita.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e12. Dilo Ibiza\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Plaza del Parque, 5\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Crispy chicken cooked over an open flame.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e13. Ebusus CBbC Restaurant\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Passeig de Vara de Rey, 20\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Buñuelo de bullit de peix, inspired by Ibiza's traditional fish stew.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e14. Es Mercat\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer de Sant Cristòfol, 16\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Iberian torrija.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e15. Es Noray Puerto\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer Lluís Tur i Palau, 12, Ibiza Marina\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Fried Ibizan pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e16. Ficus Food Lab\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer de Ramon Muntaner, 2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cassava bread with sobrasada and guava.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e17. Home Loos\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer d'Astúries, 2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Chicken in red wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e18. Il Gatto e la Volpe\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer des Passadís, 28\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Sabores picantes de Ibiza, or Spicy Flavours of Ibiza.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e19. Jara at The Standard\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Passeig de Vara de Rey, 6\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Ibizan-style Iberian mollete with tonnato sauce, pickled cucumber and fried capers.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e20. Kaixo Ibiza!\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer d'Antoni Jaume, 4\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A bite of matured beef with duck foie gras.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e21. La Barrita Ibiza\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer de Canàries, 2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Local lamb siu mai dumpling with green curry.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e22. La Cava\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Passeig de Vara de Rey, 4\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Ibizan prawn siu mai with bullit de gamba, a traditional prawn preparation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e23. La Vaca Argentina Ibiza\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer de Miquel Caietà Soler, 7\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e La brocheta gaucha, a gaucho-style skewer.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e24. Los Bodegueros\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer d'Astúries, 8\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A duo of mini Ibizan burgers.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e25. Peix Cru\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Passeig de Vara de Rey, 17\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Scallop with pork tail, sobrasada and honey.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e26. Restaurante Almudaina at Parador d’Eivissa\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Camí del Calvari, 2, Dalt Vila\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Sobrasada fritter with goat cheese and an Ibiza honey decoration described as a butterfly.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e27. Restaurante Anduriña da Médica\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Calle Aragón, 26\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Las bravas del Anduriña, the restaurant's own version of patatas bravas.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e28. Santería\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer de Canàries, 38\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e La Santa Pagesa.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e29. The Amorous Project\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAddress:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Carrer de Miquel Caietà Soler, 9\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTapa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Frita de cerdo ibicenca, an Ibizan-style fried pork dish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eImportant:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e The event's launch announcement reported 31 participating establishments, while the organiser's currently accessible online directory displays 29 named entries. Visitors should check the official map for any additional listings or updates.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHow to Take Part and Vote for Your Favourite\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe route is open to the public, and visitors do not need a ticket for the event itself. Each tapa is purchased directly from the restaurant for between €5 and €10.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe official dTAPASxIBZ web app provides a map of participating venues and practical information for planning a route. Visitors can also vote for their favourite tapas through the official voting system.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe competition features two awards: a public vote and a professional jury prize. While diners can support the creations they enjoy most, the professional jury brings an additional perspective to the competition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe results are due to be announced after the five-day route concludes. The winning tapa is expected to represent Ibiza at the Campeonato Nacional de Tapas y Pinchos Ciudad de Valladolid, offering the island's culinary talent an opportunity to gain national recognition.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eSupporting Ibiza's Gastronomy Beyond Summer\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eHeld in late October, dTAPASxIBZ is designed to bring fresh activity to Ibiza Town after the busiest summer months. It promotes local restaurants, gives chefs a platform to experiment and encourages residents and visitors to explore the city's food scene.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe organisers have also highlighted stronger connections with the city's municipal markets, encouraging participating restaurants to work more closely with local producers and suppliers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor diners, the format is flexible and accessible. Rather than committing to a set menu or a single restaurant, participants can build an outing around the dishes that interest them most, whether that means trying one tapa or creating a longer route between several establishments.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith prices ranging from €5 to €10 per dish, the event offers a way to discover different kitchens and support local hospitality businesses while enjoying the variety of Ibiza's culinary scene.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003edTAPASxIBZ 2026: Event Details\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDates:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Wednesday, 21 October, to Sunday, 25 October 2026\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLocation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Participating bars and restaurants in Ibiza\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePrice:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e €5 to €10 per tapa\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOpening hours:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e During each participating venue's usual opening hours\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eRoute:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Choose your own restaurants and plan stops using the official map\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVoting:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Through the official dTAPASxIBZ web app\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAwards:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Public vote and professional jury prize\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOrganiser:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Federació Empresarial de Restauració de les Illes Balears (FERIB)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eInstitutional support:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Ajuntament d’Eivissa\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eFive Days to Taste Your Way Around Ibiza\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eStarting today, dTAPASxIBZ offers an invitation to rediscover Ibiza through its restaurants, from seafood creations and traditional island-inspired flavours to playful contemporary dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhether you choose lobster cannelloni, a lamb brioche, an inventive sobrasada combination or one of the more unusual creations, the route provides an opportunity to explore local gastronomy one small dish at a time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe event continues until Sunday, 25 October. Check the organisers' current online guide before visiting to confirm the latest participating venues and their tapa offerings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWhich tapa will get your vote this year?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Ibiza One Stop","offers":[{"title":"Default Title","offer_id":55529821569367,"sku":null,"price":1.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0830\/5567\/3687\/files\/dTAPASxIBZStartsTodayinIbizaTownwithFiveDaysofCreativeTapasfrom_5.jpg?v=1792549651","url":"https:\/\/ibizaonestop.com\/de\/products\/dtapasxibz-starts-today-in-ibiza-town-with-five-days-of-creative-tapas-from-5","provider":"Ibiza One Stop","version":"1.0","type":"link"}