About Restaurante Amaya
Located on Santa Catalina‘s renowned ‘street of restaurants’ – C/ Fàbrica – Restaurante Amaya has been open in Palma since February 2016 and is owned by the same family that has the acclaimed 1661 Cuina Banyalbufar.
The interior of Restaurante Amaya skilfully combines contemporary influences and traditional Mallorcan architectural details. The latter include an antique stone floor and ceiling covered in more than 200 original Mallorcan window shutters.
Moroccan tiles decorate the bar area.
Many of the fixtures and fittings have been recovered from old buildings and carefully restored to add a stylistic flair that would not look out of place in a restaurant in any trendy city. Over the winter of 2016/17 Tobias enhanced the decor further with the addition of some exotic palm-tree wallpaper – complementing the existing green tiles.
The elegant dining furniture and tableware make Amaya a good choice for celebrating special occasions and business entertainment, as well as meals with friends or an intimate dinner for two.
In fine weather you can eat or have a drink al fresco on Amaya’s front terrace on the pedestrian zone.
Cuisine at Amaya
New World cuisine is on the à la carte menu here, prepared by proprietor Tobias Burgel and his head chef. Whilst the Mediterranean is the main source of inspiration, the culinary concept is also shaped by classic and traditional recipes and influences from all cultures. Vegetarians are well catered for here. Expect exciting new flavours in dishes consisting mainly of fresh seasonal produce from local markets. Everything is homemade from scratch each day.
At lunchtime Restaurante Amaya also offers a keenly priced lunch menu of two courses plus a drink for less than 10 euros.
Example dishes from the menu
Asian Gazpacho: finger limes & coriander | exotic fruits | Cocos & sesame
Smoked Duck Breast: balsamico lentils | mistela gel | dijon cream
Galician Octopus: BBQ-marinade | potato lemongras mousse | fennel Quinoa salad
Braised Ibérico Pork Cheeks: Gnocchi | lukewarm artichokes | light braise sauce
Earl Grey Chocolate Mousse: Mint-Stracciatella ice cream