TaPalma 2025: Palma's alleys smell of tapas again - Morralla takes the title

TaPalma 2025: A week when Palma smells of little pleasures

This morning a light mist still hung over the Plaça de Cort when I made a detour to the Mercat de l’Olivar. The stalls were still half asleep, but the kitchens were already bustling: knives clinking, the soft sizzle of oil and chefs adjusting a final detail on their tapas. From today TaPalma will again spread small works of art the size of a plate through Palma's old town – more than 30 bars and restaurants are participating, offering almost 70 different tapas in total (see TaPalma is on: A weekend of tapas through Palma's Old Town). That's exactly the kind of hustle and bustle that brings the alleys to life.

What to expect

Most tapas cost between 2 and 4 euros; some venues include a small drink package. In the evenings, from around 7 pm, the streets fill up: a babble of voices on Carrer de Sant Miquel, cutlery clinking, a handful of street musicians with guitar and castanets creating atmosphere. If you prefer it quieter, go in the early afternoon – between 3 and 5 pm your chances of getting a free seat are much better. And honestly: a sunny afternoon in the old town with the smell of freshly fried fish in the air has its charm.

Morralla triumphs again – the "Croa Lamar" explained

For the second time in a row the small but determined restaurant Morralla won the jury prize. The winning tapa is called "Croa Lamar" and is a surprising little masterpiece: tender calamari braised in beer rest on a buttery mini-croissant. The combination is unconventional, tasting of the sea and malty depth, with a hint of sweetness from the pastry – a memorable tapa you won't forget quickly. I couldn't resist trying it last night: salty sea notes, a slight bitterness from the beer, and the pastry as a reconciling base. Hand on heart: it hardly gets smarter than this.

Practical tips for your TaPalma route

A few tips for the tour: go in small groups; sharing is almost mandatory – that way you try more and conserve energy. Many tapas are only available in limited quantities, so better start early. A paper map of the old town helps, but a smartphone will do; the real finds often hide in the side streets. Also drink enough water between stops – some tapas are surprisingly hearty, and you need to balance the salt. If you want to be on the safe side: plan a first round for classics and a second for discoveries.

Why TaPalma is more than food

TaPalma isn't a sterile food show but a real street-festival feeling: neighbors, business people, tourists and a few regulars mix, and big ideas come from tiny kitchens. The mix is the attraction: traditional tapas, modern mini-experiments, small venues with three tables and a chef who personally serves his reinterpretation. And yes, sometimes a local TV crew stands half-hidden in the corner filming the excitement – very Mallorcan, this mix of calmness and pride. As TaPalma turns 20: Five days of tapas, experimentation and city vibes in Palma shows, the festival continues to evolve while keeping its roots.

My plan for the weekend – and your invitation

I'll go out again on Saturday: probably starting at Plaça Major, then towards the harbor, where the air smells of sea and grilled fish. If you'd like recommendations, write briefly – I'll gladly share my top three as soon as I've tasted more. So put your shoes on, open the app and off you go: good spirits, a little curiosity and friends with you – that's the best recipe for a successful tapas weekend. Buen provecho – or as we say: bon profit!