Pedro's Santa Catalina – Classic Meets Modern

When I think of Pedro's, the first thing that comes to mind is the mix of lightness and comfort: a small place in Santa Catalina where candlelight and fresh flowers are as much part of the atmosphere as the blackboard with the daily specials. Pedro, the owner, has cooked in large establishments and brings that experience to dishes you instantly understand — but where you can tell there is careful attention behind them. The menu features Central European classics like beef goulash, Cordon Bleu or homemade dumplings, often combined with regional ingredients such as Mallorcan olive oil or fresh herbs. It's not stiff fine dining, but food that warms and brings joy: a good plate for cold evenings, yet light enough for a relaxed lunch. The wine list is concise, with a few local bottles and a reliable Riesling option. Service is friendly; prices are fair. In short: Pedro's feels like the kind of restaurant you return to when you want simple, well-made classics.

Pedro's – the restaurant in Santa Catalina

Pedro’s is located on the lively Calle Anníbal, a corner I like to pass on walks through Santa Catalina. The venue is intentionally small: tables with little vases, dimmed light and Pedro's personal greeting make you feel at home quickly. Many regulars come for the combination of familiar recipes and small surprises, for example when the beef tartare is served with a hint of Mallorcan oil and a touch of heat. It's a place where the Saturday breakfast offering feels as natural as a cozy November dinner; you can tell Pedro values continuity. Reserving is recommended, especially on Fridays or days with football matches – you'll often hear guests chatting in three languages here: Spanish, German and English.

Distinctive dishes and signatures

Pedro’s sits on the lively Calle Anníbal, a corner I like to pass on walks through Santa Catalina. The venue is intentionally small: tables with little vases, dimmed light and Pedro's personal greeting make you feel at home quickly. Many regulars come for the combination of familiar recipes and small surprises, such as when the beef tartare is served with a hint of Mallorcan oil and a touch of spice. It's a place where the Saturday breakfast offering feels as natural as a cozy November dinner; you can tell Pedro values continuity. Reserving is advisable, especially on Fridays or on days with football matches – you’ll often hear guests chatting in three languages: Spanish, German and English.

Wines, drinks and special tips

The wine list is deliberately small but well put together: a light German Riesling, one or two Mallorcan bottles — for example from Can Rubí — and some red wines for the goulash fans. For those who prefer non-alcoholic options, the sparkling German 'Champagner' alternative is surprisingly fresh. If you want a glass to go with the beef tartare, ask for a semi-dry Riesling; for goulash, a cellaring-friendly, slightly more mature red works best. Pedro is happy to recommend and sometimes has a bottle bearing his name on the list.

Practical info: Opening hours, language & reservations

Pedro’s is open year-round, closed on Mondays; on most days the place opens for lunch (around 11:30–17:00) and stays open in the evening until about 23:00. Address: Carrer d'Anníbal, within walking distance of cafés and small shops. Phone inquiries are answered by the team in Spanish, English and German — very handy if you have special requests. For weekends and holidays I recommend a reservation, especially if you're more than four people. Tip: If the weather is good, sit near the window where the best light often falls and you can watch the street life outside.