If you are one of those who dreams of a good tapa of patatas bravas and a well-drained beer, The Village Taperia, a Ibiza, will be your new reference bar.
Un modern and casual place where from the moment you enter its doors you can breathe that typical atmosphere that is reminiscent of traditional bars, and that little by little has been making a place for itself among the locals of the island, who in just a few visits become regulars. .
La letter that you will find at La Tapería de Pueblo is authentic and concise, a series of dishes for a good town tapas with a Mediterranean accent y chef's own touchesHomemade chicken, oxtail or Idiazábal cheese croquettes, Andalusian-style puntillas and squid, Russian salad, fresh anchovies in vinegar, or broken eggs with Iberian ham or Ibizan sobrasada, are some of the delicious tapas that you can try in their restaurant. spacious lounge or in nice terrace.
In addition to tapas, you can also find other stronger dishes such as national beef entrail with French fries or roast vegetables, or cod with French fries parmentier, olive powder and dried tomato.
To accompany these proposals, a wine cellar to match. National and international reds, whites and rosés.
As for desserts, La Tapería de Pueblo does not fail, they are all Home. The XL chocolate bar with scoop of ice cream, the traditional XL torrija with ice cream and hazelnut praline or Goat cheese tart with red fruit coulis They are irresistible and, while you're at it, why don't you try one of their cocktails? You can choose between the classic mojitos, caipirinhas or daiquiris of different flavors, or between the original creations made in The Taperia.
El Great atmosphere and good prices makes La Tapería de Pueblo one of those essential restaurants on the island to visit. What are you waiting for to discover it?
Recommendation
You can't leave without trying their tuna mojama in oil and hazelnut praline or their fried cuttlefish. As a main dish, you will love the Black Angus burger with pickle, Emmental cheese, lettuce and homemade sauce, and for dessert, the hazelnut praline coulant. Spectacular!
