Some dishes begin long before the stove is turned on. At Ca n’Eduardo, the day starts while Palma is still asleep—accompanied by the sound of the sea and the first fishing boats entering the harbour. It’s nothing new. It’s been like this for over 80 years, and it still sets our pace today.
The kitchen starts at the port
The Port of Palma is much more than the view from our terrace. It’s where everything begins. Every morning, before the city has fully woken up, small fishing boats return to the lonja with the day’s catch—fresh fish and seafood. And that’s where we are, as always, paying close attention.
We choose calmly, without forcing the menu. We don’t rush, and we don’t work with ingredients that travel halfway across the world. We cook with what the sea gives us that day. That’s how we stay true to our traditional Mediterranean cuisine—honest, flavourful, and always with a contemporary touch.
Where to eat fresh fish in Palma?
In a city like Palma, saying you serve fresh fish shouldn’t be remarkable. But it is. Because what makes the difference is proximity: to the lonja, to the product, and to the truth.
We’re just a few metres from where that fish is landed. We watch it come in. We select it. And we cook it only a few hours later.
That’s why, when you ask about our menu, we sometimes tell you there’s something off the menu. Because there are days when something special arrives—shellfish in peak season, a fish you won’t find every day.
And those things can’t be planned. They just need to be cooked well when the time is right.
A kitchen without pretence, but with history
Ca n’Eduardo isn’t a seasonal restaurant. We don’t open just for sunshine and close when the pace slows down. We stay open all year—because the port does, too. Because the lonja keeps going. And because the people who choose us come for more than just the view.
And we like to think that shows—in the calm rhythm of our service, in the wine we suggest, in the way we serve without interrupting. Because even though we’ve evolved over time, some things haven’t changed. And they shouldn’t.
If you’re looking for a restaurant in Palma where fresh fish from the port is still the norm, where the cooking respects what the sea gives each day, and where the setting is more than just a backdrop—then you’ll find us right where we’ve always been.
Facing the port. Next to the lonja. With the same desire to cook well as we’ve had for decades.
And with the conviction that the best menus aren’t decided by the calendar, but by what arrives fresh from the sea each morning.
Book through our website. And come taste it for yourself.
