This restaurant has now closed permanently.
The salty tang of coastal air can whet the appetite for seafood and, in the popular northern resort of Port de Pollença, it features on most eateries’ menus. However, not all seafood dishes are created equal and, if your tastes are at the fine-dining end of the spectrum, our insider tip is La Celtika.
English, Spanish, French
In Carrer de la Verge del Carme – which runs parallel to, and immediately behind the seafront road – La Celtika sits amid a variety of restaurants, cafés, and bars. This small restaurant has an unfussy white-painted exterior and wall-mounted blackboard menu on either side of the entrance.
The front terrace accommodates 12 diners, and there are tables for 12 more indoors, where you can see Brittany-born chef/patron Yann Prigent at work in the open kitchen.
After working in Galicia for eight years, Yann opened his seasonal French fine-dining restaurant here in 2013 and has since garnered glowing reviews on sites such as TripAdvisor (which has awarded La Celtika a Certificate of Excellence).
For 2016 the skilful chef focused his cuisine on locally sourced fish and other seafood. “I had looked around the port and couldn’t find a good seafood restaurant anywhere here,” he explains. He now also uses local (and occasionally national) produce suppliers for other fresh seasonal ingredients – ecologically and sustainably produced whenever possible. The ingredients may be mainly Mallorcan, but the culinary techniques and Yann’s beautifully presented dishes are unmistakably French.
La Celtika offers only a seven-course tasting menu, with additional amuse-bouche, ecological bread and French butter, and post-dessert petits fours. Yann explains each dish as it’s presented and, for the record, speaks English. Dishes change with availability of ingredients, rather than a set frequency.
There’s an optional wine pairing offer or you can select wines from the list. We were pleased to see that Yann has improved his wine offering this season, by adding more from Mallorca. With the cuisine now based on seafood, most of the wines are white and more than half of these are from island bodegas. If you like a cheeky little ‘tinto’ with fish, there are a few reds on the list – which, as well as offering wines from Mallorca and the Peninsula, also includes champagne and a French white wine.
If your appetite has been whetted for seafood dining at La Celtika, another insider tip is to reserve your table in advance …