.
Ibiza is open from 4 pm to 12 pm Monday through Thursday. On Friday and Saturday
the kitchen stays open from 4 pm to 1 am. Ibiza is closed on Sundays. Dress suggestions
are casual to upscale casual but certainly not formal. Valet parking will be available
and free parking across the street will also be ready for you. The lively crowd
may number over 100 people on any given night and their is seating for over 30
on our patio.
To stay up to date with our events, menus, wine lists and staff sign up for our
Ibiza Online Newsletter or enter for a chance to Win Dinner for Two. If you want to celebrate a special occasion, Ibiza is the perfect location.
Located above the bar will be a private party room for up to 30 people. Your party
will be surrounded by wine racks, endless ambiance and the aromas of garlic,
seafood, steak and Mediterranean spices. For more information on hosting your
next party at Ibiza, click here.
The Ibiza Tapas & Wine Bar is named after the famous Balearic Island off the south eastern coast of Spain. The inspiration for Ibiza came from owner, Antonio Pereira who expanded his Mallorca empire by replicating that Spanish concept in Philadelphia, Cleveland, and Cincinnati. Now he’s sold the Ohio shops and bought Shootz Café and Billiards, an up-market pool hall across the street from his original restaurant.
How did we name Ibiza Tapas & Wine Bar?
Floating between Spain and the North African coast, the Balearic Islands are invaded every summer by a massive multinational force of hedonistic party animals and sun seekers. This is hardly surprising considering what's on offer: fine beaches, relentless sunshine, good food and wild nightlife.
What is surprising is that, despite the hordes, the four main islands - Mallorca, Menorca, Ibiza and Formentera - have maintained their individuality. Beyond the 24-hour parties are Gothic cathedrals, Stone Age ruins, fishing villages and endless orchards of oranges and olives.
Full country name: Balearic Islands
Area: 5,040 sq km
Population: 785,000
Ibiza
Ibiza - Eivissa in Catalan - is invaded every summer by a multinational force of hedonistic sunseekers. It has fine beaches, relentless sunshine, good food and wild nightlife. Inland, the landscape is harsh, dry and rocky. Beachside, discos, clubs and bars ensure the place never stops buzzing.
Unlike many other glittering resort communities, however, Ibiza City is actually a living, breathing town with an interesting old quarter. But most people head for the throbbing disco complexes, vast temples to hedonism that you should really check out even if it isn't your scene.
Our "sister" restaurant next, Mallorca door on E. Carson Street is named after another Belearic Island.
Mallorca
There's far more to Mallorca than the holy triumvirate of sun, sea and sand. Fight your way past the army of tan-seeking tourists, and you'll discover Gothic architecture, hilltop villages, olive groves and hidden beaches. If you're after something a bit crazier, there are 24-hour parties galore.
Visitors can fan out in the direction of either Palma de Mallorca, the main centre, or the northwest coast with the Serra de Tramuntana mountain ranges, or the north and east coast beaches. Whatever your poison, you (and about ten million other tourists) can find it here.
The Cuisine of the Balearic Islands:
It is, of course of Mediterranean tradition, has gained a great reputation in all Spain. It is extraordinarly varied - more than 600 different recipes are considered typical "Balearic". The internationally best known recipe is ... mayonnaise - although out of Spain there is hardly somebody today who knows that it orignally came from Menorca. In Spanish language it is called Salsa Mahónesa, and it was prepared for the first time in Mahón.
The typical sausages are well-known in all Spain, above all the Sobrasada Mallorquina, a very spicy sort of spread of red color. In its fat you may fry other ingredients. In the case of lamb, results are called Cordero asado al estilo de Mahón, in the case of eggs Huevos fritos al estilo de Soller.
Typical of Mallorca is a variety of clear soups with noodles, fish or meat, and vegetable sauces. Tumbet is made of sliced potatoes and egg-plants covered with tomato sauce and peppers. Egg-plant stuffed with fish or meat are other common recipes. If you like seafood, you shouldn't miss the Cigala Mallorquina, a species which exists only here. Rostit is pork made in the oven with liver, eggs, bread and apples. More specialities are Pollo relleno de Granada, chicken stuffed with pomegranates, Pechuga de Pavo con Salsa de Almendras, turkey in almond sauce, and Pichones en Salsa de Castañas, pigeon in chestnut sauce. The sweet Ensaimadas are well known in all the Spanish speaking world.
In Menorca you will try fish and seafood at their best: Caldereta de Langosta, seafood with peppers, onions, tomato, garlic and herb-flavored liqueur, or Arroz con Langosta, seafood and rice. Another speciality is Perdiz Menorquina, partridge prepared in the island's typical style.
Ibiza has exceptional fish recipes as well: Burrida de Ratjada, ray with almonds, Langosta Ibicenca, or Guisat de Marisc, a delicious "hotpot" of fish and seafood.
Coques, small quadratic tartlets with fish, meat or vegetables you will find on all the islands. Wine is produced only in Mallorca, as well as several liqueurs. A speciality of Ibiza is its herb-flavored liqueur - certainly not a bad way to finish an opulent meal.
The Ibiza Tapas & Wine Bar is named after the famous Balearic Island off the south eastern coast of Spain. The inspiration for Ibiza came from owner, Antonio Pereira who expanded his Mallorca empire by replicating that Spanish concept in Philadelphia, Cleveland, and Cincinnati. Now he’s sold the Ohio shops and bought Shootz Café and Billiards, an up-market pool hall across the street from his original restaurant.
How did we name Ibiza Tapas & Wine Bar?
Floating between Spain and the North African coast, the Balearic Islands are invaded every summer by a massive multinational force of hedonistic party animals and sun seekers. This is hardly surprising considering what's on offer: fine beaches, relentless sunshine, good food and wild nightlife.
What is surprising is that, despite the hordes, the four main islands - Mallorca, Menorca, Ibiza and Formentera - have maintained their individuality. Beyond the 24-hour parties are Gothic cathedrals, Stone Age ruins, fishing villages and endless orchards of oranges and olives.
Full country name: Balearic Islands
Area: 5,040 sq km
Population: 785,000
Ibiza
Ibiza - Eivissa in Catalan - is invaded every summer by a multinational force of hedonistic sunseekers. It has fine beaches, relentless sunshine, good food and wild nightlife. Inland, the landscape is harsh, dry and rocky. Beachside, discos, clubs and bars ensure the place never stops buzzing.
Unlike many other glittering resort communities, however, Ibiza City is actually a living, breathing town with an interesting old quarter. But most people head for the throbbing disco complexes, vast temples to hedonism that you should really check out even if it isn't your scene.
Our "sister" restaurant next, Mallorca door on E. Carson Street is named after another Belearic Island.
Mallorca
There's far more to Mallorca than the holy triumvirate of sun, sea and sand. Fight your way past the army of tan-seeking tourists, and you'll discover Gothic architecture, hilltop villages, olive groves and hidden beaches. If you're after something a bit crazier, there are 24-hour parties galore.
Visitors can fan out in the direction of either Palma de Mallorca, the main centre, or the northwest coast with the Serra de Tramuntana mountain ranges, or the north and east coast beaches. Whatever your poison, you (and about ten million other tourists) can find it here.
The Cuisine of the Balearic Islands:
It is, of course of Mediterranean tradition, has gained a great reputation in all Spain. It is extraordinarly varied - more than 600 different recipes are considered typical "Balearic". The internationally best known recipe is ... mayonnaise - although out of Spain there is hardly somebody today who knows that it orignally came from Menorca. In Spanish language it is called Salsa Mahónesa, and it was prepared for the first time in Mahón.
The typical sausages are well-known in all Spain, above all the Sobrasada Mallorquina, a very spicy sort of spread of red color. In its fat you may fry other ingredients. In the case of lamb, results are called Cordero asado al estilo de Mahón, in the case of eggs Huevos fritos al estilo de Soller.
Typical of Mallorca is a variety of clear soups with noodles, fish or meat, and vegetable sauces. Tumbet is made of sliced potatoes and egg-plants covered with tomato sauce and peppers. Egg-plant stuffed with fish or meat are other common recipes. If you like seafood, you shouldn't miss the Cigala Mallorquina, a species which exists only here. Rostit is pork made in the oven with liver, eggs, bread and apples. More specialities are Pollo relleno de Granada, chicken stuffed with pomegranates, Pechuga de Pavo con Salsa de Almendras, turkey in almond sauce, and Pichones en Salsa de Castañas, pigeon in chestnut sauce. The sweet Ensaimadas are well known in all the Spanish speaking world.
In Menorca you will try fish and seafood at their best: Caldereta de Langosta, seafood with peppers, onions, tomato, garlic and herb-flavored liqueur, or Arroz con Langosta, seafood and rice. Another speciality is Perdiz Menorquina, partridge prepared in the island's typical style.
Ibiza has exceptional fish recipes as well: Burrida de Ratjada, ray with almonds, Langosta Ibicenca, or Guisat de Marisc, a delicious "hotpot" of fish and seafood.
Coques, small quadratic tartlets with fish, meat or vegetables you will find on all the islands. Wine is produced only in Mallorca, as well as several liqueurs. A speciality of Ibiza is its herb-flavored liqueur - certainly not a bad way to finish an opulent meal.