If you are wondering what to order at Sukalde, the answer depends very much on the kind of meal you have in mind. Sukalde is a Basque restaurant in Palma, located on Carrer de Bonaire, with a menu designed for sharing, tasting different dishes and giving the product the prominence it deserves.
The proposal allows you to begin with starters in the centre of the table, continue with fish dishes rooted in Basque cuisine or choose meats where maturation and origin play an important role. A menu with different possible routes, whether you are planning a relaxed meal or a more special dinner in the centre of Palma.
So, whether it is your first visit or you want to return with a clearer idea, here is a guide to what to order at Sukalde depending on the occasion.
A menu to discover Sukalde from the table
Sukalde’s menu works especially well when understood as a journey. It is not simply about choosing one main course and closing the decision too quickly, but about starting with several starters, sharing dishes in the centre of the table and letting the meal unfold gradually.
This approach connects naturally with Basque cuisine, where the product, the bar and the table all form part of the same experience. At Sukalde, that idea is translated into a contemporary menu, with powerful starters, recognisable fish dishes and meats designed for those looking for a more product-led meal.
Sukalde’s living bar and Patxi’s pintxos
Before sitting down to discover the full menu, Sukalde also invites you to begin at the bar. A lively, direct bar designed for ordering little by little, where Patxi’s pintxos, gildas and hot bites have their own role within the experience.
It is a more informal way to enter Sukalde’s Basque cuisine, perfect for opening the appetite, sharing something in the centre of the table or letting yourself be carried along before moving to the dining room. A proposal that connects especially well with those looking for pintxos in Palma and wanting to experience the most dynamic side of Sukalde from the bar.
Starters to share and begin with product
The starters are one of the most interesting parts of Sukalde’s menu. There are bar-style bites, fresh dishes, more substantial options and proposals designed for sharing.
Some of the dishes that work best to begin with are:
- Gilda Top: hand-cut steak tartare with Santoña anchovy. A small, intense bite closely linked to the Basque bar spirit.
- Gilda Sukalde: cecina over tuna tartare. A more personal version with plenty of character.
- Oyster with ponzu and passion fruit: fresh, acidic and perfect for opening the appetite.
- Santoña anchovy in brioche bread: with smoked butter, an unctuous and direct combination.
- Red tuna tiradito: with pico de gallo, avocado, soy and ponzu. Light, fresh and well balanced.
- Gran Reserva cecina from Bodega El Capricho: an option where the product takes full prominence.
- Chuletón steak tartare: with cured egg yolk, chuleta fat oil, capers and white spring onion.
- Braised oxtail bikini: brioche bread, Tetilla cheese, cured egg yolk and truffle. One of the most indulgent starters on the menu.
- Ox croquettes: served with aged chuletón steak tartare.
- Spider crab cannelloni: with a smooth shellfish béchamel, more mellow and maritime.
- Roasted leek stuffed with foie micuit: with roasted cauliflower and miso sauce, a more delicate and distinctive option.
For a first visit, a good combination would be to choose two or three starters for the centre of the table and let the meal begin without going straight to the main course. Sukalde is best enjoyed this way: tasting, sharing and leaving space for what comes next.
Fish dishes with Basque roots
Sukalde’s menu also has a very clear fish section, with preparations that are recognisable within Basque cuisine. Here, the focus is on the product, the sauces and classic preparations, worked from a contemporary perspective.
Among the main options, the following stand out:
- Hake à la koskera: served in green asparagus sauce with clams. One of the preparations most closely linked to the Basque recipe book.
- Cod pil-pil: confit at low temperature. A classic dish where technique and sauce carry the whole experience.
- Grilled sole: designed for sharing, with butter and lime sauce.
- Sea bass à la bilbaína: also designed for sharing, with a garlic refrito.
If you are looking for a fish-based meal, the hake and cod are the most recognisable options. If the idea is to share, the sole or sea bass allow you to build a more complete meal around the centre of the table.
Meats, maturation and premium produce
The meat section is designed for those looking for a more substantial experience. Here, you will find matured cuts, references to Bodega El Capricho and preparations where the product clearly sets the rhythm.
The main options are:
- Josper-roasted coquelet chicken: cooked at low temperature, with the characteristic touch of the grill.
- Beef fillet from Bodega El Capricho: a noble, clean and direct cut.
- Beef entrecôte: with 30 days of maturation.
- Beef chuleta: with 45 days of maturation.
- José Gordon Dry Aged Selection chuleta: from Bodega El Capricho, made with Galician blond cow and 40 days of maturation.
This section is perfect for anyone who wants to centre the meal around a good piece of meat. The entrecôte and chuleta work very well for a more classic visit, while the José Gordon Dry Aged Selection fits better within a more special meal.
What to order at Sukalde depending on the occasion
If you are still not sure what to order at Sukalde, a simple way to decide is to think about the type of visit.
- For a first visit: Gilda Top, red tuna tiradito, braised oxtail bikini and ox croquettes.
- To share in the centre of the table: Gran Reserva cecina, spider crab cannelloni, roasted leek and several starters from the menu.
- For a fish-based meal: hake à la koskera, cod pil-pil or sea bass à la bilbaína.
- For meat lovers: chuletón steak tartare, matured entrecôte or beef chuleta.
- For a more special experience: cecina from Bodega El Capricho, José Gordon Dry Aged Selection chuleta and a powerful starter to begin with.
- To accompany: chips, potato purée, panadera potatoes, red peppers, Josper vegetables or green salad.
The advantage of Sukalde is that the menu allows for different rhythms. You can have a lighter meal based on starters and fish, a dinner built around sharing several dishes or a visit more focused on meat and premium produce.
Book your table at Sukalde
Sukalde offers a contemporary way to enjoy Basque cuisine in Palma, with a menu that combines sharing starters, fish dishes with Basque roots, matured meats and selected produce.
The restaurant offers an experience designed for different moments: beginning at the bar, sitting down to share several dishes or building a full meal around a fish dish or a good cut of meat.
Book your table at Sukalde and discover what to order at one of the Basque restaurants in the centre of Palma.