Pedro’s Day Bar Restaurant, Palma
When you find a restaurant in Palma that is already almost booked out for its New Year’s Eve celebration, before September has even begun, it’s fair to say you’ve found a restaurant worth a visit. That’s the case with Pedro’s Day Bar Restaurant in Santa Catalina.
Pedro’s has been open since May 2024 and quickly gained a loyal local clientele for its tasty Mediterranean and European cuisine, lovingly made by the German chef/patron, Peter Nasser, from North Bavaria. Still under forty years of age, Peter worked in five-star hotels and Michelin-starred kitchens internationally before opening his own place just a few steps from Santa Catalina’s indoor market. With a restaurant that’s open from lunchtime into the evening, it’s obvious he’s at home in his kitchen.
Pedro’s has a few outside tables, but we prefer being indoors to eating beside a busy street. This is a cosy and smart restaurant, with a capacity for 24 diners plus a few more in a curtained-off corner for more private dining. The décor is a mix of white and wood, wooden ceiling beams, some exposed stone, fresh flowers on the table, and crisp linen, bishop’s mitre folded napkins.
An appointment we had in Santa Catalina ended past the time most restaurants stop serving lunch, but at Pedro’s you can eat when you’re hungry.
The menu offers starters and snacks, pinsa Romana – the Roman answer to pizza, main courses, and desserts.
We shared the summer salad, fresh-tasting and decently dressed. Baby spinach, lettuce, apple, carrot, and roasted pumpkin seeds made for an interesting and healthy start to our lunch.
The delicious bread offered here is from the nearby sourdough bakery, Thomas Bakeshop, and is served with French butter and cream cheese with herbs (3,90€ per person). Highly recommended.
My husband chose pasta for his main course, served with Pedro’s red wine Bolognese sauce and Parmesan (19€). He really enjoyed it and noted the generous portion. I had a dish I wouldn’t normally go for, but had heard that Pedro’s was known for its Viennese ‘schnitzel’. The escalope of pork came with a generous portion of French fries, cranberry sauce, and a wedge of lemon (26€). The coating was light and well-seasoned, and I can see that Pedro’s German clients would enjoy this dish.
Sadly, neither of us had space for a dessert this time. As we’d travelled into Palma by train, we allowed ourselves the treat of two glasses of wine each (6€ each) with lunch.
After we’d paid our bill, we had the opportunity to meet Peter, who kindly gifted us a jar of his home-made apricot jam. When I’m spreading it on my breakfast toast, I shall remember an enjoyable lunch at Pedro’s Day Bar Restaurant in Santa Catalina.
We recommend making a reservation because the restaurant is small.
Pedro’s has some signature events in the autumn, including a cooking class (November 1st), Champagne dinner (November 20th), St Nicholas lunch (December 6th), and the almost-full New Year’s Eve dinner.
Photos: JAN EDWARDS
Prices correct at time of writing.