Salvaje

Two brothers, Andy Suárez and Cristian Lazo, opened it on 1 March 2024 on Plaça de la Quartera, and from day one it was meant to be half Japanese-fusion restaurant, half cocktail bar. The room is small and heavily styled, with a few tables at the back that feel more private. The menu is short and works best shared: a couple of starters, some nigiri and one or two rolls from the ‘creations’ section. The nigiri are the best measure of the kitchen: butterfish with truffle paste and Chinese chives, scallop served at two temperatures and torched with citrus mayo, and smoked eel with foie gras, the one that surprises most. Gyozas are made in-house (prawn with ponzu, baby squid, or slow-cooked oxtail), and the wonton tacos with ceviche-style tuna are the bite to start with. Among the rolls, the Tiger — panko prawn, salmon and crunchy wonton — is the bestseller, and the Umi, with salmon, passion fruit and eel, is the one staff tend to suggest. There’s a robata grill too, with 30-day-aged ribeye and white-miso salmon, and a signature cocktail list good enough to come just for the bar. For dessert, nearly everyone ends on the cheesecake. It suits a dinner for two or a small group who like sauces, truffle and a bit of heat; if you want a sober, classic Japanese with sashimi and silence, Palma has other addresses.

Reviewed in November 2026