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La Vasca in pictures

Dishes, corners and moments at La Vasca. Tap any photo to see it full screen.

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Tuesday to Saturday: 12:00 – 01:00 Calle Bonaire 21, Palma
La Vasca’s storefront with its outdoor tables and lit-up sign
Our steak tartare with quail eggs, capers and crystal bread toasts
Cosy dining room with a round mirror and a table set for dinner
La Vasca mini burger topped with a fried quail egg
Sliced grilled entrecôte with chips and Padrón peppers
Wooden table beside the chalkboard listing the sharing dishes
Battered hake pieces over mash with a roasted red pepper sauce
Tomato and cucumber slices topped with tuna belly and pickled red onion
Restaurant dining area with the bar in the background and set tables
Two crispy croquettes with matchstick potatoes and a dab of sauce
A hand scooping steak tartare onto a crystal bread toast
Full view of La Vasca’s storefront on Calle Bonaire
A hand holding a vermouth, with La Vasca’s storefront blurred behind
Two shells with marinated fish and a touch of dark sauce
Marinated anchovies with pomegranate, red onion and piparrak peppers
Dining corner with framed artwork on the wall and warm light
Tomato and cucumber salad with tuna belly, pickled onion and fresh sprouts
Russian salad topped with crispy pork belly bites on a steel tray
Wine and cava shelf beside the dining room tables
Toasted sandwich with melted cheese cut in half
Prawn pintxo on bread with creamy salad and boiled egg
A table full of sharing plates
Stuffed pasta in a creamy sauce with crispy bacon and chopped chives
Close-up of La Vasca’s sign and entrance
Stuffed pasta in creamy sauce with bacon, tomato salad blurred behind
Close-up of La Vasca’s chalkboard with bottles of red wine and cava
Meat in a creamy sauce with a rice timbale, next to a vermouth
Chalkboard menu of pintxos and croquettes next to wine bottles
Tomato and tuna belly salad with pickled onion at the dining table
Velvety cream soup with a drizzle of spicy oil and fresh chives
Platter of white anchovies with olives and pepper
Meat in a creamy sauce with a rice timbale
Pintxo topped with a fried quail egg over red pepper

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