Tapa a Tapa Sitges
Twice a year—usually in spring and autumn—Sitges invites locals and visitors to eat their way through town during Tapa a Tapa, a friendly tapas route where bars and restaurants compete with bite-sized creations paired with a drink at a set price. Think of it as a self-guided tasting festival: you stroll from spot to spot, collect stamps, vote for your favorites, and discover new corners of Sitges one delicious bite at a time.
How Tapa a Tapa Works
-
The Route Map: Pick up a printed map at participating venues or the tourist office, or scan the QR posters you’ll see in windows. Each venue lists its signature tapa and pairing.
-
Fixed Price Format: Each stop offers one featured tapa + a drink (often beer, wine, cava, or soft drink) at a promotional price.
-
Stamp & Vote: Ask for a stamp after each tasting; once you’ve tried a minimum number, you can vote for the Best Tapa and enter small prize draws.
-
Two Editions: Expect a spring edition with fresh, seasonal produce and an autumn edition that leans into richer flavors (mushrooms, slow-cooked meats, pumpkin, etc.).
What You’ll Taste
-
Sea-inspired bites: Mini-fideuà cups, prawn skewers with romesco, smoked sardines on toast, cod brandade with olive dust.
-
Catalan classics, reimagined: Bite-size fricandó (veal stew) buns, escalivada (roast veg) with anchovy pearls, Iberian pork with honeyed onion.
-
Creative vegetarian/vegan options: Grilled artichoke hearts, truffled potato bombs, marinated tomato “tartare” with basil granita.
-
Sweet finales: Tiny crema catalana spoons, citrus sponge with Malvasia syrup.
Pairings to Look For
-
Cava from Penedès: Crisp, refreshing, perfect for fried bites and seafood.
-
Malvasia de Sitges: Local heritage grape; aromatic whites that sing with salty tapas.
-
Vermouth hour: Classic Catalan vermut with an orange slice and olives for a true aperitivo vibe.
-
No-alcohol options: Many venues offer artisanal soft drinks or 0.0 beers.
A Perfect Tapa a Tapa Game Plan
-
Start Early Evening (18:30–19:00): Begin in the old town to avoid later crowds.
-
Three-stop warm-up: Pick one seafood tapa, one veggie, one meat. Sip small drinks and pace yourself.
-
Promenade pivot: Walk the Passeig Marítim between stops for sea air and sunset photos.
-
Second round near Sant Sebastià: Two or three more venues; share tapas if you’re in a group to taste more.
-
Vote & Dessert: End with a sweet tapa and cast your vote before calling it a night.
Insider Tips
-
Weeknights > weekends: You’ll queue less and chat more with chefs.
-
Go in small groups: Sharing doubles your range without overfilling.
-
Plan by proximity: Cluster venues to minimize backtracking; maps usually color-code neighborhoods.
-
Dietary notes: Look for icons on the map (gluten-free, vegetarian, spicy). Don’t hesitate to ask staff.
-
Budget: With fixed prices, 8–10 stops make a generous dinner crawl.
Photograph Like a Pro
-
Backgrounds: Use whitewashed walls, tiled bars, or the sea at golden hour.
-
Angles: 45° shows layers; overhead works for composed platters.
-
Light: Sit near windows; avoid harsh flash—tap the screen to expose for the tapa.
Why Tapa a Tapa Is Unmissable
-
Edible sightseeing: You’ll discover hidden alleys, new bars, and friendly neighborhood joints you’d otherwise miss.
-
Creative competition: Chefs pull out all the stops—expect playful textures and local stories on every plate.
-
Community energy: Families, friends, and visitors mingle in a festive, relaxed rhythm that feels quintessentially Sitgetà.
Make It a Weekend
-
Day 1: Beach morning → museums (Cau Ferrat, Maricel) → Tapa a Tapa evening crawl.
-
Day 2: Garraf hike or winery visit (Penedès) → late lunch by the sea → final tapas and voting.
Tapa a Tapa turns Sitges into a tasting board—bite by bite, block by block. Come hungry, bring curiosity, and let the map lead you to your next favorite corner bar.
