When you picture a romantic dinner in Palma, chances are you imagine warm stone façades glowing at sunset, narrow lanes scented with citrus and the low murmur of a restaurant where every dish feels made just for two. That fantasy is easy to turn into reality: begin with an unhurried walk through the Old Town, settle into the candle-lit dining room of Sukalde for contemporary Basque cuisine, and finish the night with a signature cocktail beneath a canopy of fairy lights. Here’s how to weave the perfect evening, step by step.
A Golden-Hour Walk That Sets the Mood
Aim to leave the hotel around 7:30 p.m., just as Palma slips into its soft evening palette. From Plaça de Cort, meander south towards the cathedral. The Gothic spires of La Seu catch the embers of daylight, tinting the stone rose and copper. Continue to Parc de la Mar, where the reflection of the cathedral shimmers across the saltwater lake and buskers play jazz standards in the distance.
Romantic dinner in Palma at Sukalde
A five-minute wander brings you to Carrer Forn de la Glòria 5, where Sukalde hides behind a sturdy wooden door. Step inside and stone arches, patterned tiles and the glow of bare-filament bulbs wipe away the outside world. Tables are laid just far enough apart for private conversation, while an open kitchen sends out wisps of charred pepper and oak smoke.
Start with a glass of chilled Txakoli Spritz—that lightly effervescent Basque wine lengthened with Aperol and a twist of lime—then share a plate of Gilda-Steak Tartare: silky hand-cut beef balanced by salty anchovy and the gentle bite of piparra pepper.
For mains, watch the chef lift a beef-tenderloin tataki from the embers, edges seared, centre ruby pink; or choose a whole sea bass, its skin blistered and crackling. Both arrive on hot plates with confit peppers and flaky sea salt. The wine list leans Atlantic: let the sommelier pour a young Rioja Alavesa that drapes itself around the steak’s rich crust.
Leave just enough room for the dessert that Palma food writers rave about: a warm pantxineta whose puff-pastry layers dissolve into almond custard, paired with a spoon of vanilla ice cream that slowly spills across the plate. No rush—the music is low and the lights soft; savour each bite while your world narrows to the glow of the table.
Raise a Final Glass Under the Stars
When plates are cleared, move to the petite courtyard strung with lights. Here the cocktail shakers replace the clatter of pans. Order the house-favourite Basque Negroni—gin infused with mountain herbs, Basque vermouth and a shy splash of pacharán—or keep things refreshing with a second Txakoli Spritz. The fountain hums, the night air cools slightly, and conversation drifts effortlessly from holiday plans to half-remembered anecdotes you’ve been saving for exactly this moment.
Little Details That Make a Big Difference
- Book ahead. Friday and Saturday evenings fill quickly; mentioning a special occasion often secures the quietest corner.
- Share everything. Basque cooking shines when dishes land in the centre of the table and forks wander freely.
- Dress for a late breeze. Even in August the waterfront can turn cool enough to justify a light jacket—and an arm gently draped around a shoulder.
Ready to Write Your Own Love-Letter Evening?
A sunset mirrored in Parc de la Mar, flavours that travel straight from San Sebastián to Palma’s Old Town, and a toast that lingers long past midnight—there’s no better blueprint for a romantic dinner in Palma. Make a reservation at Sukalde, lace up comfortable shoes for cobblestone streets and let the city set the stage for a night you’ll replay in your memory all year long.
See you where the cathedral glows, the embers crackle and every sip tastes like the start of something new.