Basque grill over holm-oak charcoal
Our holm-oak charcoal grill in Palma
Rib steak dry-aged for 30 days, meat, seafood and vegetables cooked over holm-oak embers, for sharing in the middle of the table in Santa Catalina.
Key facts
Our grill at a glance
- The embers
- Holm-oak charcoal: clean, steady heat with no direct flame.
- Rib steak
- Dry-aged for 30 days and priced by weight, at €75 per kilo.
- Meat
- Pluma and other cuts from the grill; €26 to €31 on the menu.
- From the sea
- Chargrilled octopus with paprika and clams smoked over holm oak.
- Vegetables
- Calçots in season, grilled or in tempura.
- For sharing
- Dishes designed to order for the middle of the table.
The embers
Why holm-oak charcoal
Holm oak burns slowly and gives steady heat with no bitter smoke. That is the Basque grill way: it sears the outside and keeps the juices in, whether it is a steak, an octopus or a vegetable.
The rib steak
30 days of dry-ageing
Our beef rib steak is dry-aged for 30 days before it reaches the grill. It is priced by weight, at €75 per kilo, sliced in the kitchen, cooked to your liking and finished with flaky salt.
From the sea
Seafood from the grill
It is not all meat. Our octopus is finished on the grill with paprika, and our clams are smoked over holm oak.
See the menu
Vegetables
Vegetables on the grill too
In season, calçots (Catalan spring onions) grilled over vine shoots from Bodega Mortitx or in tempura, ready to dip in their sauces.
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At the table
Made for sharing
The menu is designed for ordering to the middle: a few starters from the grill, something from the sea, some vegetables and the rib steak to finish. That is how people eat at a Basque grill.
FAQ
About our grill
How much is the rib steak at Diecisieteº?
It is priced by weight, at €75 per kilo.
How long is the rib steak dry-aged?
30 days.
Do you have chargrilled seafood?
Yes: chargrilled octopus with paprika and clams smoked over holm oak, among other dishes on the menu.
Are the dishes for sharing?
Yes. The menu is designed for ordering to the middle of the table and sharing.
Can I choose how my meat is cooked?
Yes. We recommend rare to make the most of the dry-ageing.
Shall we save you a table?
Book online in a minute or call us on +34 871 94 33 68.