In 2022, it will be fifty years since Stay Restaurant first opened in Mallorca’s Puerto Pollensa. Surprisingly, given the precariousness of the restaurant sector on a seasonal holiday island, quite a few restaurants in Mallorca have been open for decades – often staying in the same family. Two others with a long history that come immediately to mind are Can March in Manacor and Bens d’Avall, near Sóller.
Stay Restaurant opened in 1972 but has been through some changes since. In 1989 José Maria and Veronica Gassó took it over from the founders; they commissioned the building’s redesign in 2005, giving it the appearance the waterside restaurant still has today. The following year the stoves were back in action and, although Puerto Pollensa is quiet in the winter, Stay was open year-round … until the pandemic struck. Fingers crossed it can now revert to its former 365-days-a-year policy without further disruption.
We’ve eaten at Stay Restaurant on numerous occasions – anything from a glass of wine with some tapas after a stroll along the Pine Walk, to a full-blown al fresco dinner with visiting friends from the UK to celebrate a milestone birthday. It’s never disappointed.
Consistency is the key to a successful restaurant and we’ve always found a consistent quality of professional service and tasty food. The beautiful views of the resort, with the Tramuntana mountains behind them, are a given. My favourite memory is seeing a mountain capped with snow one year, while we sat on Stay’s terrace in wintery sunshine.
Open all day, Stay Restaurant has menus for different times of the day: set lunch menu (with choices), à la carte, tapas, snacks, afternoon menu (bridging the gap between lunch and dinner), and vegan (available 12 noon to 10.30pm).
We’ve had the set lunch a few times. It changes weekly (it’s published on their website) and includes an appetiser from the kitchen, bread roll, three courses (four starter choices, three mains, and dessert of the day). The cost of 38 euros a head includes water, wine, and coffee with a home-made chocolate.
Yesterday we ate à la carte and I chose two starter dishes, instead of a starter and main course, and a dessert. Portions are a decent size here and I didn’t feel deprived because of my choice.
Consistency was maintained. And nobody rushed us to leave once we’d finished our lunch, so there was time to enjoy the gorgeous views and appreciate what had been impossible back during Mallorca’s toughest pandemic restrictions.
My dishes. The Boss started eating his before I could photograph them! He had partridge ravioli with wild mushroom sauce to start and three fillets of white fish of the day with dill sauce for a main course. The Boss approved.
Jan Edwards Copyright 2021