Restaurant in Palma, Spain
Michelin-noted sharing plates, book ahead.
Stagier Bar is Palma's most convincing case for modern cuisine at an accessible price. Back-to-back Michelin Plates (2024–2025) and a 4.7 Google rating across 570 reviews back that up. The sharing format — contemporary snacks and tapas with a Latin American influence, plus a tasting menu — delivers real technical ambition in a relaxed room. Book ahead: it runs full.
Stagier Bar fills up. The Michelin Guide flags it explicitly: book ahead, because this small spot on Carrer d'Espartero in Palma's Ponent neighbourhood runs consistently full. At the €€ price point, that level of demand tells you something useful before you've even looked at the menu. This is one of the few places in Palma where accessible pricing and genuine culinary ambition occupy the same room, and enough people have worked that out to make a last-minute table a genuine gamble. Booking difficulty is rated Easy in the sense that you won't be waiting six weeks, but walk in without a reservation and you are likely to be turned away.
The format here is sharing plates built around a modern cuisine sensibility with a clear Latin American influence running through the snacks and tapas. The Michelin Guide, which has awarded Stagier Bar its Plate recognition in both 2024 and 2025, describes the approach as "mini" haute cuisine designed for sharing — contemporary snacks and tapas alongside half-plate options for some dishes. A tasting menu is available for anyone who wants a more structured run through the kitchen's range. The Guide specifically called out the truffle egg and smoked sirloin steak tartare as highlights of that tasting menu format, which is as close to a verified recommendation as this type of venue gets.
The room reads as relaxed and informal. That informality is not a concession , it is the point. Stagier Bar is not trying to replicate the white-tablecloth service register of a €€€€ restaurant at a lower price. The service philosophy is low-ceremony and high-energy, more suited to a two-hour grazing session than a formal progression through courses. If you are coming from a dinner at Marc Fosh or Adrián Quetglas and expecting the same level of table choreography, you will be recalibrating quickly. That is not a flaw , it is a different contract, and at €€ the contract is very reasonable.
Latin American flavour profile is not decorative. It runs through the snack and tapas section with enough consistency to feel like a genuine culinary identity rather than a trend nod. Spain has a strong tradition of chefs pulling from South American technique and ingredient logic , you can see a version of this ambition at scale at Quique Dacosta in Dénia or in the broader Spanish avant-garde that connects venues like El Celler de Can Roca in Girona and Arzak in San Sebastián to global ingredient conversations. Stagier Bar works in a much smaller register, but the Latin American influence feels considered rather than cosmetic. For a food-focused traveller building a Palma itinerary around depth and specificity, that point of difference matters when you are choosing between a handful of solid modern cuisine options in the city.
Google rating: 4.7 from 570 reviews. Two consecutive Michelin Plates (2024 and 2025). The Google volume is meaningful , 570 reviews at 4.7 is a stable signal, not a small sample skewed by a loyal opening crowd. The Michelin Plate is not a star, but it is the Guide's way of marking a kitchen it considers worth the detour. For a €€ venue in Palma, back-to-back Plate recognition places Stagier Bar in a clear tier above the city's general modern tapas options.
Reservations: Book ahead , the venue runs full and the Michelin Guide recommends it explicitly. Booking difficulty is rated Easy, so lead time of a few days should be sufficient for most visits, but don't test that on a Saturday evening in high season. Address: Carrer d'Espartero, 11, Ponent, 07014 Palma. Budget: €€ , accessible for the quality level on offer; the tasting menu will push the upper end of that range but remains competitive against Palma's €€€ and €€€€ options. Format: Sharing plates, half-plates on some dishes, tasting menu available for a fuller experience. Group size: The sharing format suits two to four people well; larger groups should confirm the space can accommodate before booking.
This is the question the €€ price point and the informal room raise together. Stagier Bar has earned Michelin attention with a casual, high-energy approach to what is technically haute cuisine territory. The payoff is a room that feels genuinely animated rather than hushed, and food that arrives in a rhythm you can participate in rather than observe. The tradeoff is that the service does not carry the depth of explanation or the pace control you get at Zaranda or DINS Santi Taura. If you want someone to walk you through each dish's provenance and preparation in detail, the tasting menu format at a higher price point venue is probably the better call. If you want technically interesting food at a price where you can eat without doing mental arithmetic, Stagier Bar is the cleaner answer in Palma right now.
For broader planning across the city, see our full Palma restaurants guide, our full Palma bars guide, our full Palma hotels guide, our full Palma wineries guide, and our full Palma experiences guide. If you are moving across Spain and want a sense of what Stagier Bar's ambition looks like at a larger scale, Cocina Hermanos Torres in Barcelona, Azurmendi in Larrabetzu, and Martin Berasategui in Lasarte-Oria all offer reference points for where Spanish modern cuisine goes when resources and ambition scale up together. Closer in register, Aromata and Bàrbar are worth knowing as Palma alternatives depending on what you are after on a given evening. For European modern cuisine at the leading end of ambition, Frantzén in Stockholm and Maison Lameloise in Chagny sit at the far end of the spectrum Stagier Bar occupies the accessible entry point of.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Stagier Bar | Modern Cuisine | €€ | Easy |
| Zaranda | Mallorcan, Creative | €€€€ | Unknown |
| La Bodeguilla | Wine Bar, Traditional Cuisine | €€ | Unknown |
| DINS Santi Taura | Mallorcan, Modern Cuisine | €€€€ | Unknown |
| Marc Fosh | Modern Cuisine | €€€€ | Unknown |
| Adrián Quetglas | Modern Cuisine | €€€ | Unknown |
Key differences to consider before you reserve.
Go for the snacks and tapas section first — the Latin American influence runs consistently through those dishes and represents the kitchen's clearest identity. The Michelin Guide specifically highlights the truffle egg and smoked sirloin steak tartare from the tasting menu as standouts. At €€, ordering a mix of sharing plates across the snack and tapas range gives you the best read on what the kitchen does well without committing to the full tasting menu upfront.
It works for solo diners. The informal, relaxed room lowers the awkwardness factor, and the sharing-plate format scales down reasonably — the Michelin Guide notes that half-plates are available for some dishes, which gives solo visitors more flexibility to try a range without over-ordering. The small size of the venue means you'll be close to the action regardless of where you sit.
Book a few days ahead at minimum. The Michelin Guide explicitly flags that Stagier Bar runs full and recommends reserving in advance. Booking difficulty is rated easy, so you're not chasing a hard-to-get table — but leaving it to the day of is a risk, particularly on weekends in Palma's busier season.
At €€, yes — especially given back-to-back Michelin Plates in 2024 and 2025 and a Google rating of 4.7 across 570 reviews, which reflects consistent delivery rather than a spike from a press moment. The format (modern sharing plates with Latin American influence, tasting menu option) punches above its price tier. If you want a more formal, higher-spend experience in Palma, Marc Fosh or Zaranda fit that brief; Stagier Bar is the call when you want Michelin-level cooking without the ceremony.
Worth it if you want to see the kitchen's full range — the Michelin Guide singles out the truffle egg and smoked sirloin steak tartare from the tasting menu specifically. That said, the sharing-plates format is the venue's core identity, so first-timers who order broadly across the tapas and snacks sections will get a solid read on the cooking without committing to the full menu. Return visitors or those with a specific appetite for contemporary tasting formats will get more from going the full route.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
