Looking for pintxos in Palma means looking for a very specific way of eating: something direct, full of flavour, easy to share and with enough personality to make you order one more before leaving the bar. At Sukalde, that idea becomes clear from the first look at its bar menu.
Located on Carrer de Bonaire, Sukalde offers a Basque bar in the centre of Palma where pintxos, gildas and hot bites play a leading role. A menu designed to start with something small, order several dishes to share or simply follow whatever comes out of the kitchen.
And at that bar, there is one name of its own: Patxi. His pintxos occupy a prominent part of the menu and help explain the spirit of this new chapter at Sukalde. Recognisable produce, combinations with character and a way of eating that needs very little explanation: order, taste and carry on.
Sukalde’s bar: a more direct way to enjoy Basque cuisine
Sukalde’s bar is not simply an extra part of the restaurant. It is a way to discover its cuisine through a more informal, approachable and dynamic format. The menu begins with a selection of delicatessen-style dishes designed to open the appetite:
- Gordal olives filled with Martini Rosso
- Gildas
- Gillardeau oyster
- Russian salad
- Marinated white anchovies with fruit and piparrak
- Selection of cheeses from the North
- Iberian cebo shoulder ham
Simple-looking dishes, but carefully thought out to accompany a drink, share at the centre of the table or begin a meal without going straight into a main course.
This type of proposal works especially well for anyone looking for pintxos in Palma or a Basque bar where they can eat in a more flexible way. You do not need to arrive with a fixed plan. At Sukalde, you can start with a gilda, continue with one of Patxi’s pintxos and finish with something hot if the mood takes you. And it usually does, because the bar has that discreet danger of “let’s just order one more thing”.
Gildas and first bites to begin the experience
If there is one bite closely linked to Basque bar culture, it is the gilda. At Sukalde, it appears in different versions, from the gilda with white anchovy, anchovy or Manchego cheese with anchovy, to more personal proposals such as the Gilda Top, made with hand-cut steak tartare.
The Gilda Sukalde also stands out, with cecina and Bluefin tuna tartare. It is a more intense, more gastronomic bite, very much aligned with the idea of a bar where the product has real weight.
Alongside the gildas, the menu includes other interesting ways to begin, such as the Gillardeau oyster, Russian salad or marinated white anchovies with fruit and piparrak. These are dishes that allow you to build the meal little by little, without rushing and without having to decide from the start whether you are “having dinner” or “just having a bite”. At Sukalde, that line becomes pleasantly blurred, like so many human decisions that begin with “we’ll just have something quick”.
Patxi’s pintxos: the heart of the bar
The section dedicated to Patxi’s pintxos is one of the most special parts of Sukalde’s bar menu. It does not feel like just another section, but rather a small statement of intent: here, the pintxo has a name, a hand behind it and its own personality.
- Among the proposals, the anchovy on toast with cream cheese and black garlic stands out: a bite that combines intensity, richness and depth without losing the direct format of a pintxo.
- The menu also includes what it presents as “the best sandwich in the world”, made with sunflower seed and bacon bread, sardine, pickled cabbage and wasabi mayonnaise. An unusual combination, with an acidic and slightly spicy touch that fits very well in a bar designed for trying something different.
- The foie and apple focaccia with cider reduction brings a richer, more indulgent note, with the contrast between the smoothness of the foie, the fruit and the depth of the cider.
- The cod pil-pil toast, on the other hand, connects directly with one of the most recognisable preparations in Basque cuisine, brought here into a bar format.
- And to close this journey through Patxi’s pintxos, the Basque mini hot dog with Navarra chistorra, pickled cabbage, truffle mayonnaise and crispy onion sums up the tone of the proposal very well: Basque cuisine, an informal format and a combination designed to be enjoyed in just a few bites.
Hot bites to round off the bar experience
Sukalde’s bar menu also leaves room for hot bites with more substance. Here, two very specific dishes appear, both with plenty of character.
- The beef croquette, served with aged ribeye steak tartare, is not a croquette designed to go unnoticed. It has product, intensity and a different touch that takes it away from the more classic version. It is one of those bites that can work just as well at the beginning as it can at the end of a round of pintxos.
- The braised oxtail bikini sandwich is another of the most tempting proposals at the bar. It is prepared in brioche bread with Tetilla cheese, cured egg yolk and truffle. A rich, powerful and very direct combination, perfect for anyone who wants to order something hot without leaving behind the informal rhythm of the bar.
These two dishes help complete the experience. Because a good bar does not live on gildas and cold pintxos alone. It also needs that hot element that turns a visit from “we’re just having something” into “right, apparently we’re having dinner here now”.
What to order at Sukalde’s bar depending on the moment
If it is your first time at Sukalde’s bar, a good way to order is to start with a gilda and one of Patxi’s pintxos. For example, a Gilda Top or a Gilda Sukalde, followed by the anchovy on toast or the foie and apple focaccia.
For a lighter aperitif, the Gordal olives filled with Martini Rosso, the Gillardeau oyster, the marinated white anchovies or the Russian salad all work very well. They are perfect options to open the appetite and enjoy with a drink without overcomplicating things.
If the idea is to share, the selection of cheeses from the North, the Iberian cebo shoulder ham and a selection of pintxos allow you to build a more complete meal without losing the rhythm of the bar. And if you want to finish with something more substantial, the ox croquette or the braised oxtail bikini are two clear choices.
The menu also invites guests to ask about the Spanish tortillas, cold pintxos and other suggestions, reinforcing that feeling of a living bar, where not everything has to be completely decided before sitting down.
Book your seat at Sukalde’s bar
Sukalde offers a different way to enjoy Basque cuisine in Palma. A bar with gildas, Patxi’s pintxos, hot bites and produce designed to be shared, tasted and enjoyed without overthinking it.
From Carrer de Bonaire, the restaurant offers a more approachable and dynamic experience, where the bar has as much prominence as the table and where every visit can begin with a pintxo and end with a full meal.
Book your seat at Sukalde and discover a Basque bar in Palma where Patxi, his pintxos and the product set the rhythm.