A delicious mouth-watering experience when you’re seated outside: Restaurant Stagier Bar (8. April 2021)
The problem with finding a decent restaurant to have lunch at are the current limitations that you’re only able to eat between 1pm and 5pm plus it has to be outside. Given the Stagier Bar has – at best – five tables, it is highly recommended to book your table in advance. And it’s worth sitting outside – even when it’s cold – and enjoy the respective food. Frankly, when it comes to location and atmosphere, respectively, it isn’t really that appealing as the restaurant is located right next to a main street. However, the dishes easily compensate for that. The “salted pumpkin seeds” are a nice way to start lunch – although they are very much on the salty part of things.
The “pan de masa madre caliente con mantequilla ahumada (warm sourdough bread with smoked butter)” (EUR 3.00) was definitely delicious – but the fact that you’re seated outside doesn’t really help as the warm bread becomes cold within a matter of one minute.
The “croqueta de pollo rustido (roasted chicken croquette)” (EUR 2.00) was of an incredible intensity. The smell and taste of chicken was omnipresent – even before having a bite and just cutting it in two to let it cool down. And once you have a bite, it is just pure pleasure.
The “oliva sférica çon anchoa (spherical olive with anchovy)” (EUR 2.00) is interesting if you haven’t had molecular kitchen before. However, if you have, it’s pretty simple. Nevertheless, the fact that the inside was filled with anchovy flavor (which I love) made it a great bite.
The “berenjenas fritas con miel de caña (fried eggplants with cane honey)” (EUR 6.00) are a nice and typical dish and the portion is definitely on the more generous side.
The “huevo trufado (black truffle egg)” (EUR 5.00) was okay. I like egg with truffle but it was lacking the egg yolk which usually gives it that creaminess which is so amazing. And secondly, the truffle served was somehow decent but definitely nothing else than that.
The “corazones de alcachofas a la brasa con Mole Pipian (grilled artichokes with pumpkin seeds sauce)” (EUR 11.00) were great again. The hearts were truly smooth and rich in flavor. The pumpkin seed sauce as a base was a good adding in terms of flavor and was also great in terms of complimentary consistency.
What I loved was the “taco de pulpo a la brasa con chili mole (tacos with grilled octopus with chili mole sauce)” (EUR 13.00). It was really prepared liked a true Mexican taco and, therefore, much better than expected. Definitely something I can recommend – and especially in combination with the chili mole sauce. You can definitely realize that the cuisine has been influenced by the chef which used to work at ‘Pujol’ in Mexico City.
The “gyozas crujiente de cerdo ibérico y col china (crispy Iberian pork gyozas)” (EUR 11.00) …
… looked much better when ‘turned’. And they were actually great in terms of flavor. Like you imagine gyozas should taste.
The “brioche relleno de cerdo estilo chifa (brioche filled with pork in Chinese and Peruvian style)” (EUR 9.00) was outstanding. The burger was juicy, the meat was delicious and plenty. And the filling was just making it ‘the perfect burger’. The fact that you’re able to enjoy it in basically two to three bites, makes it a the perfect nibble.
The “carrillera de ternera, coliflor, cacahuete (veal cheek, cauliflower, peanuts)” (EUR 20.00) was – again – mouth-watering. They really understand to cook the meat in a way so it is ready to dissolve, to basically be easily broken apart with a fork. And the meat is not only falling apart easily but it is also delicious in terms of flavor and intensity.
As a little pre-dessert from the kitchen, an “ice cream on a stick (lemon and passion fruit)” was served which was, given it was like 12 degrees outside and quite windy, a but of a stretch but a delicious one. The popsicle was refreshing and truly enjoyable.
Last but not least, the “latinoamérica (chocolate, maiz, pisco, cafe, avellanas y cacao) (chocolate, corn, pisco, coffee, hazelnuts and cacao)” (EUR 9.00) is a dessert which features the flavors of Latin America and quite successfully so, I’d say. However, there is too much roasted corn and hazelnut for my personal gusto since it is kind of overwhelming in taste.
Last but not least, the “ningyoyaki de dulce de leche y chocolate (ningyoyaki with spreaded milk and chocolate)” (EUR 2.00 each) is a lovely little bite for you to enjoy as it is tasty and at the same time a nice combination of different flavors.
You can easily understand why the place is recommended in the Guide Michelin by looking at the sign which shows in which restaurants the chefs of the place have previously been cooking. And if you count the number of stars, you’ll understand the outcome of this cuisine and why it’s so damn enjoyable.
As mentioned initially, make sure to book a table well in advance – it’s worth sitting outside in the cold, close to the main road, and freeze a bit (if it’s cold). The food is mouth-watering and the staff is friendly, swift and caring!
Rating:
| Atmosphere: |   |
| Service: |  |
| Dishes: |  |
| Price-Performance Ratio: | |
| Overall Rating: | |
Contact Details:
Restaurant Stagier Bar
Carrer d’Espartero 11
07014 Palma de Mallorca (E)
Tel.: +34 871 04 19 70
Cell: +34 602 046 012
E-Mail: reservas@stagierbar.com
Homepage: http://www.stagierbar.com
About the Author: Sven
I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org.
Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City. 
