✅ Joel Baeza. The trainee who grew up and created his own brand. He has been trained among the kitchens of the best national and international restaurants. And he has known how to capture it in the kitchen of his restaurant, the best of each of them, with his personal touch.
▷ In a Snapshot
The quality of its products, its exquisite preparation, and presentation, together with a “social & casual” concept that appeals to everyone. It has managed to reinvent “going for tapas” and share them, with presentations worthy of a starred restaurant and with a taste that is hard to forget.
When we visited it for the first time, we loved it. Our vision of Stagier here
#Talking
Joel Baeza, the chef at Stagier Bar, gives us a few minutes, after opening his restaurant again with home delivery, and tells us how he has experienced this confinement, what he has done… Keep reading!
1- CREATIVITY. What have you done to keep it active?
To continue cooking, but now at home, for my family, something I hadn’t had the chance to do before due to lack of time. We’ve been testing new dishes and improving on the dishes we already have.
2- YOUR PLAYLIST. The songs that have accompanied you, the person who has inspired you…
The playlist, even if it’s not in the restaurant, is always STAGIER MEP, a little bit of everything. The music we listen to when we are doing the Mise en place in the restaurant.
3. TALENT. What has been created by this confinement: Some new
concept, some new dishes that we can enjoy in your
restaurant?
We have worked a lot on our concept, we have only been working for two years and we believe a lot in what we do, so for the moment very few changes in that sense, what we do have already prepared are the changes in the menu for this season, from July we have a new menu with fresher dishes, much more product and technique.
4- ADDED VALUE. What have you been missing from your work these days?
Although I’ve enjoyed this stage cooking at home, it’s true that work is missed, although it seems crazy I think being a cook is getting used to that daily stress, that pressure that only in service you can have; and you also miss the customers, they are a motivation to improve and evolve.
5. STAGIER RECOMMENDATION. What dish do you consider a sin not to taste from your menu?
The menu is short and I like all the dishes if not they would not be, that’s why the recommendations are better given to Andrea (his partner and wife), but if I had to choose, from the author’s side, I would recommend the grilled Zamburiña and the Steak Tartar of smoked loin. And in the tribute section, the Coca de foie gras (cinc sentits) and the Truffled Egg (comerç 24). And the Toast of tuna, chipotle and avocado. This is a very difficult choice.
✨ HIDDEN TIPS
Joel Baeza tells us about his favorite places to enjoy the best of the island, outside the kitchen.
Mallorca is incredible, anything you do would be a great plan. But if I have to choose somewhere to go, I would choose the route we always do when a friend comes to visit Mallorca for the first time. The Sierra Tramuntana mountains; breakfast in Valldemosa, a walk through the streets of Fornalutx, some beers in Sóller, lunch in Puerto de Sóller and finish the day watching the sunset in Sa Foradada.
+ HIDDEN ICONS
