BAZ: Where the Kitchen, the Bar and the Music Share the Same Pulse
BAZ brings food, cocktails and music into one shared space. An audio bistro bar shaped by movement, open-kitchen energy and a tightly tuned service rhythm. Take a look inside.
Joana
Marketing
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Lisbon has plenty of restaurants, plenty of bars and plenty of places to dance. What it did not have was a room where all three were designed with equal intention, where the kitchen, the bar and the sound system move as one continuous line of service.
BAZ arrived to change that.
Created by chef and restaurateur Mazen "Maz" Abdallah, BAZ calls itself an audio bistro bar. The idea comes from cities where food, drink and music are treated as one craft, such as Beirut, New York and London. Everything here is built around that hybrid identity, from the menu to the nightly DJ programming to the physical layout of the room.
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@Francisco Nogueira
A Space That Works Like a Stage
At BAZ, the bar merges with the open kitchen in full view. No curtain, no separation, only one shared workspace where cooks, bartenders and guests interact in real time.
It gives the room a quiet theatricality: knives moving, shakers snapping, burners lighting, vinyl spinning. The energy builds with the people in the room.
Behind the bar, Diaz runs a program that mirrors the restaurant’s approach: eclectic, ingredient-focused and fully prepped behind the scenes. From spicy to herbaceous, from long drinks to reimagined classics, the menu covers a wide range without feeling scattered. Everything is produced in-house, from infusions and bases to tomato mixes and fresh horseradish.
To support that workflow, the team works on a Behind Bars Paloma Combo, chosen for its compact footprint and intuitive layout. Diaz describes it simply:
"You do not have to move a lot. You stand in one spot and everything is in reach. The sprinklers around are my favourite."
The bar becomes an extension of the kitchen’s rhythm: tight, practical and built for consistency.
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Signature Drink
The Dirty Harry, BAZ’s Umami-Driven Bloody Mary
BAZ’s signature Dirty Harry pushes the Bloody Mary into deeper, more savoury territory. It builds on black garlic–infused tequila, fresh tomato juice, Worcestershire and horseradish, finished with a salt and sumac rim. The flavour leans on umami, bright tomato, sharp heat and a smooth earthy finish. A slow, grounded drink that suits the room before the DJ takes over.
A Space Built on Rhythm
The sculptural bar, the audio-driven atmosphere and the open kitchen all depend on fluid movement. The station integrates into this flow, keeping prep and service aligned without interrupting the room’s rhythm.
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Cuisine With No Borders, By Design
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Maz describes his food as indisciplined Mediterranean. A base of Lebanese, French and Japanese influences, approached with freshness first and technique second.
The menu shifts monthly, leaning on whatever produce is best at the time.
It stays concise, direct and ingredient-driven, a balance of cold dishes, refined proteins and a few signatures that regulars now seek out.
The philosophy is simple: keep things relaxed, communicate with the guests and let the space fill in the rest.
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Music as a Co-Star, Not Background Noise
BAZ treats sound the way most venues treat design.
Speakers, mixers, placement and engineering are all calibrated so the music sits with the room, not on top of it.
DJs start later in the evening, after guests have eaten. As the night builds, the space shifts from bistro to bar to something close to a small club.
"The chemistry of the space is already there," Diaz says. "The vibe comes alive with the people."
Two tracks they shared for The Spill playlist capture the pulse of the room:
Tim Maia, Rational Culture
Ziad Rahbani, Abu Ali
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Behind the Bar
A short look inside the space, the team and the rhythm of a night at BAZ.
A venue where the kitchen, the bar and the music move at the same tempo. A place shaped by rhythm, craft and the energy of the night.
During Lisbon Design Week 2025, Behind Bars teamed up with XXXI.studio to showcase a thoughtful fusion of design, craftsmanship, and hospitality, highlighting both innovative furniture and a custom bar station that exemplifies their shared creative vision.
