Bilevel tapas restaurant Eivissa opened in Old Town in late May. Available for full buyout, the venue has a 400-guest capacity indoors, while a patio, which opens this week, seats an additional 45. The first-floor bar, where bartenders shake up unusual cocktails such as absinthe-spiked sangria, can be rented out for receptions for 70. Upstairs, a private dining room with its own bar and restrooms can host 250 for cocktails or seat 150 for dinner.
Chef Dudley Nieto oversees the menu of tapas and pinxtos (small slices of bread topped with veggies, ham, or sardines), and can arrange for plated dinners, passed appetizers, or food stations. Menu options range from shellfish topped with passion fruit caviar to grilled calamari served with white beans and fire-roasted pepper foam.
