While the crisis lasts, we’re sharing the stories of some of the people of Deià and how they’re adapting to life in the time of coronavirus. This week we’re celebrating Sebastian’s restaurant.
Sebastian’s, the much-loved restaurant in Deià founded by chef Sebastian Pasch and his wife Patricia celebrated its 25th anniversary in 2019. I spoke to Sebastian about how he’s coping with the crisis.
How did you first come to Deià, Sebastian?
In the late 1970s, my family bought a house in Muleta, between Deià and Soller, near the Béns d’Avall restaurant. I got to know the old hippy and bohemian life of Deià on holidays as a teenager and simply loved it. After school, I lived here for a few months. I went on to study economics in Berlin but never stopped dreaming of Deià. I trained at El Olivo, the restaurant at La Residencia, worked at Michelin starred restaurants in Berlin and Munich as well as in Italy, then opened Sebastian’s in 1994.
How has the situation affected you?
I would have been preparing to open Sebastian’s but, of course, I don’t know when that’s going to happen. I’m keeping myself busy quietly working in the kitchen, cooking, freezing, and experimenting. I now have plenty of time to research in books and online.
I can still escape from the house and go to Pere Garau, the market in Palma, and get what I need. All the markets and supermarkets are open.
Other than that, I sit in my garden at my house down in the Clot and read. I’m normally running around but now I have plenty of time to read and the books have got bigger. Time has a different value now.
Are you doing any cooking for people at all?
Yes. I’m offering home deliveries in Deià and as far as Valldemossa and Soller. I have a limited menu that people can find out about if they call me on +34 630906870. I bring food to people and they warm it up themselves.
What about getting out and about? Can you go down to Cala Deià, for instance?
We’re allowed out if we have a dog to walk – which I don’t. But, even then, they won’t let you walk too far. A friend of mine was walking down to the Cala and was turned back by the guardia civil.
You’re gaining quite a following on social media, it seems.
My daughter, who’s in Barcelona, is teaching me how to use social media poco y poco. I make funny little videos and post them.
How are you feeling about the future?
The only issue is the money we’re missing. I guess business won’t pick up until at least June. People are going to take time to get confident to travel. But we’re planning to stay open into November this year, when the weather’s still nice.
And do you have a message for people who love Deià and Sebastian’s and are missing them?
Stay healthy! We’ve been sharing our stories with customers who have become friends for many years. We miss you too and look forward to seeing you soon.
Sebastian’s recipe for Balsamic Lentil Soup
Cut the vegetables into small cubes and sauté in a saucepan with the washed lentils and the butter until glazed. Add the water or vegetable stock. I do not salt the lentils first because it makes the cooking time longer. This applies to all legumes. Bring to the boil and simmer on a low heat for about 30 minutes until tender but still firm. Season with the sugar, salt and balsamic vinegar. Add the cream and bring to the boil again. Finally, I garnish the soup with some chopped chives.
Follow Sebastian on Instagram and see what he’s cooking today.