Stay Restaurant

Two local tourism pioneers, Miguel Ferrer and Juan Cerdá, opened Stay in 1972. José María and Verónica Gassó took it over in 1989 with a focus on quality, and in 2005 the restaurant was rebuilt to a modern design by the Mallorcan architect Luis García Ruiz, reopening a year later with most of the old team. Many of the waiting staff have worked here for years.

The kitchen keeps things simple and lets the produce lead: fish and seafood from the bay, Mallorcan lamb, Asturian veal and local vegetables. Try the bluefin tuna tartare with avocado, made with tuna landed by a fishing company based in Port de Pollença, then the hake with king prawn in lobster sauce, the grilled turbot or the boned, braised shoulder of Mallorcan lamb. Desserts are made in house.

At lunch and dinner a weekly set menu offers a few starters and mains, and in the afternoon a snacks and tapas menu covers patatas bravas, fried anchovies and croquettes.

Stay is on the Moll Nou at the edge of the marina, so from a berth in Port de Pollença it is a walk of a few minutes along the quay. If the yacht lies off in the bay, the crew can bring you into the harbour by tender and you step ashore close by.

Stay opens 365 days a year. The kitchen starts at noon and its closing time changes with the season; the snacks menu is not served on Sundays. Book online through the website; for a table with less than 24 hours’ notice, call. On cooler days the terrace has awnings and heaters.