From Disco to Robata: ROKA Transforms the Paseo Marítimo – Opportunity or Farewell to Nightlife?

From Disco to Robata: ROKA moves into the former Pachá on the Paseo Marítimo

In the early morning the scent of espresso still hangs over Avinguda Gabriel Roca, mixed with the typical smell of diesel and construction. No more bass, no neon lights — instead construction fences, scaffolding and a sign with blueprint drawings: the old Pachá is becoming a ROKA restaurant. (Sushi Instead of a Disco: ROKA Moves into the Former Pachá on the Paseo Marítimo) The open robatayaki kitchen, charcoal and a menu featuring black cod, Wagyu sushi and grilled eggplant are replacing the club nights on the promenade.

The key question: Is Palma losing a piece of nightlife culture — or gaining in culinary quality?

The news is more than a simple change of location. It raises a straightforward but important question: what will remain of the nightly waterfront promenade when clubs gradually give way to high-end gastronomy? Many arguments speak in favor of ROKA: year-round operation, qualified jobs, and a new target group for the city center. (De discoteca a Robatayaki: ROKA se muda al Pachá en el Paseo Marítimo) On the other hand, a place where generations of partygoers took Polaroids and vinyl once set the rhythm of the night is disappearing.

The debate rarely stays neutral. Residents breathe a sigh of relief because the bass waves at three a.m. might soon stop. Taxi drivers welcome a more stable evening economy. Young people who used the club as a social meeting point see a piece of their nightlife culture fade. The fact is: the promenade is changing — and this change demands decisions, not only from investors but also from the city, the neighborhood and the hospitality sector.

What is happening on site and what is rarely discussed

Work on the construction site is in full swing. Builders are restructuring walls, architects are planning open grill areas — and a local head chef, Blai Miquel Vallbona, brings experience from London. (Sushi en lugar de discoteca: ROKA se instala en el antiguo Pachá en el Paseo Marítimo) That sounds like a culinary gain. Less visible are the details that are often overlooked here: how will smoke and odors from the charcoal be managed? What CO2 and fine particulate emissions will affect the promenade? Will building materials and the charcoal be sourced sustainably?

Such environmental questions are often neglected in public debate. A robata grill in a prominent waterfront location can bring design and atmosphere, but also new burdens — if planning and permits are not handled carefully. Also: will ROKA open its doors primarily for tourists and evening guests, or will the concept also create a daytime destination for Mallorcans?

The opportunity: training, year-round jobs and a more diverse promenade

Particularly noteworthy is the planned cooperation with a local foundation. Young people from the institution are to receive training opportunities at the new restaurant. This is not mere lip service but a concrete chance for the island's labor market. Palma has suffered from seasonal fluctuations for years; restaurants that offer more stable employment are a gain.

Equally important: ROKA could enliven the Paseo Marítimo during the day. A high-quality lunch attracts different visitor groups, extends business hours and creates demand for suppliers. Local producers could benefit if the venue relies on regional vegetables, fish and sustainable supply chains.

Concrete proposals to make the conversion a win for everyone

The city and the operator face the task of balancing interests. Some pragmatic proposals that have already worked in different places:

1. Noise and usage management: Clear rules on opening hours, noise levels and delivery times can respect nightlife while enabling new gastronomy. Flexible usage concepts (e.g. dinner service instead of club nights) reduce conflicts with residents.

2. Environmental requirements for grill technology: Modern extraction systems, low-emission charcoal or alternative grills can minimize smoke pollution. Proof of sustainable fuels should be part of the building permit.

3. Local employment and training: The cooperation with the foundation is a good start. A binding training plan, internships and transition mechanisms into permanent positions ensure long-term benefits for the island's youth.

4. Neighborhood involvement: Information events, regular construction updates and an open ear for complaints build trust. Memories of the Pachá could be preserved in creative ways — for example in a small exhibition or photo wall inside the restaurant.

Looking ahead

It will take months until the last brick is in place. Until then there is time to accompany the transformation carefully. Palma can have both: lively nights and high-quality gastronomy. What matters is how the balance is kept. If ROKA brings not only luxury but also local social responsibility, the conversion could become a model case for sensible urban renewal.

I will drop by again in a few weeks, with the usual coffee in hand, when the sea breeze cools the construction site. Then it will become clear whether the glowing grill will do the promenade good — or whether a piece of nightlife will still be missed.