Ikatza: A Night of Basque Gastronomy Amidst Palma’s Waterfront Panorama

3 min readJun 14, 2023

Picture yourself indulging in a sumptuous meal, with the breathtaking Palma waterfront serving as your backdrop. This is the experience that awaits you at Ikatza Restaurant, a gem tucked away in the 5-star Hotel Victoria Gran Meliá. The name ‘Ikatza’, meaning ‘coal’ in Basque, is a subtle nod to the restaurant’s culinary focus — the rich and varied cuisine of the Basque Country, with a special emphasis on delectable meat dishes.

The Aesthetics: A Blend of Elegance and Comfort

Ikatza is a dinner-only destination. The interior dining room is a picture of elegance, but it’s the terrace that truly shines, especially on warm summer evenings. The dining space, featuring classic white-painted wrought iron furniture, tables draped in white linen, and vibrant red seat-pads and water glasses, injects a splash of colour into the tranquil setting.

The Vista: A Feast for the Eyes

As you shift your gaze from the expansive waterfront views of Palma, you’ll find yourself captivated by the extensive menu. Ikatza does an excellent job of spotlighting its Basque specialities and standout dishes, simplifying the decision-making process for diners.

The Service: Warm and Personal

Our friendly waitress introduced us to a traditional appetizer from northern Spain — a Cantabrian anchovy with roasted red pepper and ali oli atop a crouton. Following her advice, we sampled a typical Basque starter: a tasting platter of assorted charcuterie and cheeses, including the nutty-flavoured sheep’s milk Idiazabal. Presented on a rustic wooden board, it was more than ample for two.

The Menu: A Symphony of Flavours

While other diners savoured the visually impressive hock of veal (served for a minimum of two), a traditional dish slow-roasted for 20 hours, we opted for seafood. Our selections included a tataki of tuna layered on a bed of diced mango with a drizzle of teriyaki sauce, and a cod dish inspired by the famed chef Matías Gorrotxategi — cooked with oil and garlic in a water bath at 62 degrees. The cod was succulent, bursting with flavour, and served on a bed of broad beans with ham and tomato.

The dessert selection, all homemade and reasonably priced, is wheeled to the table on a trolley. Sweet-toothed diners may find it tough to choose just one! We decided to share a Basque take on the ‘creme catalana’, although we found it a bit too sweet for our liking.

The Experience: More Than Just a Meal

Ikatza encapsulates the elegance, timeless charm, and attentive service one would expect from a hotel as esteemed as the Gran Meliá Victoria Hotel. It’s not a restaurant that aims to be trendy; instead, it takes pride in offering Chef Leo Lovrincevich’s expertly crafted cuisine in an unmatched location. The Instagram-worthy views alone are a compelling reason for many to dine at Ikatza…