VORO Restaurant

Review Highlights

Alexander visits VORO, the only two-Michelin-starred restaurant in Mallorca, tucked inside the five-star Cap Vermell Grand Hotel in Canyamel. Sitting at the chef's counter with a view of the open kitchen, he opts for the full wine pairing to accompany a tasting menu structured around the three stages of the sun — Dawn, Zenith, and Dusk — that promises a journey through the animals and plants of the island.

• ·Ramallet tomatoes with Mahones cheese — presented as a liquid salad with cheese ice cream and a margherita tartlet; "the mature cheese with the tomato's umami is like an explosion"
• ·Tuna on seaweed meringue with an anise-infused emulsion made from its bones — "literally melts in my mouth"
• ·Scorpionfish — prepared over 14 hours, layered like a cake with fish roe, cocktail sauce and gelled broth; "fantastic bite"
• ·Wagyu tartare with roasted bone marrow and crispy aged beef — "probably the best beef tartare I've ever had," with "no imperfection in this bite"
• ·Caviar on almond mousse with pea pods, almond and almond toffee — the green flavors and sweetness of the peas dominate, with the caviar popping and disappearing
• ·Lobster — served two ways: huevos rotos with quail egg yolk on fried potatoes and lobster claws, plus medallions with glazed soffrito and a gazpacho made from the lobster's head; "the gazpacho... rich, flavorful, absolutely stunning sauce"
• ·Cocido — a refined, intensified take on the traditional Spanish duck stew; "heavy, dark, deep flavors... feels like the comfort food it was made of, I could eat it anytime"
• ·Pomada pre-dessert — gin granita bonbons dipped in white chocolate disguised as kumquats, an homage to the Balearic Islands' signature cocktail; "the most creative pre dessert I have ever tasted"

Alexander calls this a "serious experience" in quality, creativity, and food, with unbelievable opening bites and a beautifully paced tasting curve. He felt he truly tasted all of Mallorca — its culture, traditions, and ingredients — and praised the hospitality as "mindblowing." VORO currently holds two Michelin stars but, in Alexander's view, "they are well on their way to the third." Total for two: €691.

About

VORO is the only two-Michelin-starred restaurant in Mallorca and the Balearic Islands, located within the five-star Cap Vermell Grand Hotel in Canyamel on the island's serene east coast. Helmed by chef Álvaro Salazar — named Spain's Chef of the Year in 2016 and 2018 — the restaurant takes its name from the Latin vorare ("to devour") and offers an immersive tasting menu structured around the three stages of the sun: Dawn, Zenith, and Dusk. Salazar's cooking draws on his Andalusian roots and Mallorca's indigenous ingredients to create a journey through the island's culinary landscape, earning the restaurant two Repsol Suns alongside its Michelin stars.