The Blarney Stone, El Iris Gastronomy Award

When Pedro Capó, son, was born, The Blarney Stone had already been sailing for three years. Now, with the 25th anniversary of the establishment founded by his father and mother, Pedro and Ester, he is collecting testimony and the baton of an emblematic establishment that has created a trend. These 25 years have been considered by the El Iris Awards, in the Gastronomy category. For this reason, this week we chat with father and son, and we delve into what the generational transition of one of Ciutadella's gastronomic flags is like.

Which of the two received the news of the El Iris Gastronomy Award?

Pedro father: They told me that they were giving the award to me, because I am the one who has been there for 25 years. Pedro son will be two this year, he is continuing the tradition. During these 25 years we have been through everything, we have seen everything! I remember the 2009 season, in the midst of the economic crisis, when the sewage treatment plant work also began and all our views of the sea were taken away, which meant that we billed 70% less. There was so little work that, during the season, Ester and I went to Ibiza to see the sunsets. Another complicated moment was during the pandemic. Between rules that changed every two to three, and when we had a false covid and had to close for a week. But what I'm saying is that, despite everything, I've loved these 25 years. It's a very cheerful place, facing the sea, with the sunsets, with live music... I had a great time. Last year, which was the first season I wasn't there, I missed it, but not to go back, but it has become a precious memory.

How did you experience the transition, as a child, of this business?

Pedro son: Dani Abelairas, who is the partner, has made it very easy for us, because he had been there for 7 years. Besides, my father, before leaving, already delegated things to us, making the transition smooth and gradual. It has not been like taking over a business all at once, without knowing anything. In addition, I was able to train myself knowing that I would take over, and that I would start when I finished my training, so it has been a very planned and accompanied handover.

And how did the first season go, which was 2024?

Pedro son: We are very happy, because apart from the fact that last season went very well, Dani and I get along very well. Continuing with the essence of the bar and tweaking some small things, we have been able to increase the turnover a little compared to the previous year, and we always have a little "pique" with my father, to see if we can surpass what he did. In the end, much of what I learned came from him, I practically lived inside Blarneys. I think what has always been clear to me is that nothing is given away, and that a business works if you put dedication and desire into it, which is what I have always seen at home.

Pedro father: I remember the summers when he was a little boy and we told him he could go play, but at 10 he had to be at the bar. There he would “make the waiters wait”, creating an atmosphere. Or he would go down to the kitchen and do his homework until he left for home with Ester. He lived it since he was born.

What did it mean to take on the responsibility of continuing your parents’ business?

Pedro son: It was a bit scary, a bit of respect, because it is a big ship. And we want to do it well, because my father and mother have maintained it for 25 years, the challenge is not to undo all the work they have put into it. I always have that doubt about whether I will be up to the business.

Pedro father: However, we encouraged him from a very young age to do well. That's why, when he told me at 17 that he didn't want to go to school, I told him that if he wanted to continue with the bar, he had to train for the trade. When I started, that wasn't the case, but nowadays you have to be a professional. So he first did his intermediate degree in Hospitality here, in Ciutadella, and then he went to do his higher education in Palma.

Did you learn more from the vocational training or from what he experienced in the Blarney?

Pedro son: I would say a little bit of both. School went very well, but experience is very important, that's where you really learn what to do. The advice from home is very valuable, and even though they have finished their stage, they are always there when we need advice. In fact, we have a WhatsApp group so we can get guidance of any kind.

What kind of advice do you give them, as the founder of the business?

Pedro, father: Apart from everything he has learned, and the awareness that it is an already set up business that just has to get going, but that involves sacrifice and constant work, I try to guide them with topics like decoration and details, which Ester and I have always liked the most. Also with the fact that they have to follow trends a bit, be attentive to what is happening in the gastronomic world. For example, when we opened a kitchen 12 years ago, we were one of the first to make good and well-prepared hamburgers, and that's how we have managed to become a reference. Even with the award for best hamburger that they won last year. But, basically, I tell them that they have to be attentive to what the public asks of them. The foreign one, but also the local one.

Is one of the keys to success, the fact of combining the two audiences?

Pedro, father: Yes, and that's it! We do our work during the season, but the most important customer is the Minorcan, and we have always tried to take care of them, even if this meant having to innovate, especially with the food. That's why I tell them that they should always be attentive and research, not what is made here, but what is made abroad.

Have you researched this winter?

Pedro son: Yes, I'm looking at things. In fact, this winter I've been to Thailand, Cambodia and Vietnam. But also to Oviedo. Last year I went to New York, where the theme of hamburgers is a star dish. I went to places specializing in hamburgers, to get ideas. But, honestly, I liked the ones we make here better.

What new things do you have at “s'Irlandès” for this season?

Pedro son: We will put a new hamburger on the menu, which in principle is the one that will participate in the best hamburger competition to revalidate the title. We are still doing tests, but we are on our way. In addition, we will add some new dishes, such as tuna tartare. We are gradually removing dishes that are not available, and incorporating some things that are popular, such as squid balls with almond sauce, which we brought out for a few days as a suggestion at the end of the season last year.

Do you think that, now that you have taken over, you will be there for another 25 years?

Pedro son: Come on, life changes a lot. But I hope so. Or even, if I can, maybe I will do more!