Málaga, 25 November 2025 – VORO, the restaurant led by chef Álvaro Salazar and located in Cap Vermell Grand Hotel (Canyamel, Mallorca), once again consolidates the two Michelin stars that since 2021 have placed it among the most relevant gastronomic proposals in the country. The prestigious MICHELIN Guide has once again validated the excellence of the project at the gala held tonight in Málaga, attended by the best kitchens in Spain.
This recognition reaffirms the work of a team that has built a singular proposal, rooted in the Mediterranean and marked by an aesthetic and technical sensibility that has evolved consistently.
Today, VORO’s cuisine is its own language—intimate and personal—combining the Andalusian memory of chef Álvaro Salazar with the essence of Mallorca and Spain’s national gastronomic heritage. With two Michelin stars and two Repsol suns, VORO—led by chef Álvaro Salazar—finishes its seventh season in 2025, while already preparing the next one. Voro, from the Latin vorare, means to devour, to eat with eagerness and passion. This passion, born from the surroundings and from Salazar’s personal and incessant search, is perceived through sight and palate in his proposal.
The VORO restaurant is located in the northeast of the island of Mallorca, in a natural and authentic area with mountains and the Mediterranean Sea as its landscape. It is situated within the five hectares of Cap Vermell Grand Hotel, in the resort’s tower square—the heart of the complex—infused with local art and Balearic culture.
The Mediterranean Sea as the thread of VORO’s culinary proposal
For chef Álvaro Salazar and his team at VORO, there are no new seasons: there is only the present—the commitment to make today their best version—and tomorrow, an inevitable improvement. Salazar’s cuisine is articulated through a narrative inspired by the daily cycle of the sun—from dawn, to zenith, to dusk—a metaphor that expresses the philosophy of the team: to improve every day, refine every service, and evolve at a pace that is as natural as it is constant.
“The purpose of each new season is to focus on today so that we can be better tomorrow. This is what keeps us steady and allows us to advance constantly. Each service is unique, and in the next solar cycle, we will be a little better,” explains chef Álvaro Salazar.
The restaurant’s culinary proposal materialises in two tasting menus: DEVORO, the main menu (23 courses), and VORO, its shorter version (19 courses). Both reflect the importance of local products and seasonality, the pursuit of sustainable cuisine based on a circular economy, the desire to capture the identity of Mallorca while staying true to the chef’s Andalusian DNA, and a meticulous selection of producers, artisans, wineries, and suppliers.
The DEVORO tasting menu
Developed in 2025 and starting at dawn, this journey begins with the Herbivore course, a statement of intent that explores the vegetal richness of the Mediterranean through sweet, acidic, salty, and dairy nuances. The protagonist is the tomate ramallet—an iconic Balearic variety—presented in two bites: “Ramallet y Mahonés” — smoked tomato water, tomato caramel, basil spheres, and aged Mahonés cheese ice cream — and “Margherita” — an airy tartlet with tomato, basil pesto, roasted tomato, and a brossat and marjoram sphere.
Next comes the Piscivore segment: four courses paying homage to the Mediterranean Sea, one of the menu’s main sources of inspiration. They include: tuna with bone emulsion and seaweed meringue; cured sardine with crystallised roasted pepper and Mahonés cheese; blue crab with its coral in a spirulina-and-nori cylinder; and cabrilla (scorpionfish) reinterpretation — an all-parts bite captured in a gelled Cap Roig broth.
The Carnivore course approaches the zenith and clearly illustrates the evolution of VORO’s cuisine through the years, with a radically sustainable vision that involves cooking the whole animal and respecting its full traceability. The sequence includes: the duckling (on the menu since 2019, constantly evolving); wagyu — a matured-chop tartare over puffed crackling made from its own tendons, roasted marrow, and crispy cecina; Iberian pork with sobrasada and candied fruit; and guinea fowl escabeche with vegetables, escabeche emulsion and collagen, and vinaigrette pearls.
Once the zenith is reached, the descent begins, where deeper flavours emerge. The menu continues with dishes such as lobster, in which Salazar reinterprets classical Balearic and Andalusian recipes; John Dory with pilpil, a dish that highlights full product utilisation; duck, served with an ensaïmada infused with animal fat — a nod to the island; and beef, where the traditional Mallorcan adobo is used as both preservation and seasoning technique.
Nearing dusk, the transition into sweetness begins with La Pomada, a tribute to the most iconic Balearic cocktail evoking the nights of Sant Joan and Sant Antoni (with Gin Xoriguer), and Childhood, inspired by post-war cuisine: Gachas de picual and torrija, an homage to the chef’s origins.
The menu also includes a bread tasting during the second half (from zenith to dusk, before desserts), using doughs made from VORO’s own mother dough, cultivated and fed daily, evolving season after season. The entire process—kneading, fermentation, and baking— is carried out daily in the restaurant.
The Liquid Experience: Pairings, Territories, and Nuances
The liquid proposal at VORO, led by Carles Rosselló (Head Sommelier), includes around 450 references, carefully selected to represent major wine regions of Spain and the world, with special attention to wines expressing Mallorca’s native varieties and small local producers.
The restaurant offers two pairing options: “Classic” pairing, for guests who wish to explore new wines and emerging wineries, and “Bacchus” pairing, for lovers of singular labels and exclusive references.
The journey extends beyond wine: certain menu sequences are accompanied by other beverages—such as sake—that create dialogues with the dishes from different sensory registers. More than 50 wine-by-the-glass options, precision-selected glassware, and a selection of microlot coffees—sourced from small parcels in top-producing countries—round out the experience. These coffees are prepared using various methods: filter, drip, or espresso. A refined tea and herbal-infusion menu, as well as a robust collection of spirits and liqueurs, complete VORO’s liquid offering.
The team
One of the keys that ensures VORO’s best version each season is the cornerstone of the project: its team. With over a decade of shared work, they demonstrate their savoir faire through maturity, trust, and collective knowledge. This complicity translates into a service that is warm, precise, and unpretentious—fully aligned with the gastronomic experience.
This loyalty is not just a detail: it is the invisible foundation upon which the precision of service is built—that fluidity that seems spontaneous, but is in fact the result of years of shared work, commitment, trust, mutual respect, and professionalism. This translates into an experience that goes far beyond the plate. The dining room, led by Rodolfo Antonelli, ensures impeccable timing and seamless flow—natural, elegant, and precise: the three words that define both the service and the cuisine.
About Álvaro Salazar
Álvaro Salazar Almansa was born in 1985 in Linares, Jaén. He began his culinary studies at age 16 at the Córdoba Hospitality School. At 17, he completed his first internship at Tragabuches in Ronda under Benito Gómez. He later continued his training at El Portal de Echaurren in Ezcaray, where he experienced the restaurant’s first Michelin star. After that, he returned to Córdoba to participate in the opening of Palacio del Bailío, the city’s first five-star hotel, where he worked in the kitchen.
Over his career, he worked in several restaurants and projects inside and outside Spain. He was part of the team at La Seda (Murcia) with chef José Carlos Fuentes; worked at Sergi Arola Gastro in Madrid, a restaurant with two Michelin stars; continued his career in Paris doing luxury catering and private dinners; spent time in Kuwait working for the royal family; and also accumulated various culinary experiences in Stockholm.
In 2015, he was selected as one of the ten best young chefs in Spain and Portugal by the San Pellegrino guide. That same year, he became executive chef at Argos, located in La Goleta Hotel in Port de Pollença (Mallorca). In 2017, he earned a Michelin star for Argos, which he maintained until leaving the project.
In March 2019, he opened VORO at Cap Vermell Grand Hotel (Canyamel, Mallorca). In November of that year, he earned his first Michelin star for VORO, and in 2021, he obtained the second. He continues to lead the restaurant as its executive chef.
About VORO
VORO opened in 2019 at Cap Vermell Grand Hotel (Canyamel, Mallorca). It holds two Michelin stars and two Repsol suns. Its proposal is based on two tasting menus (Voro and Devoro), which change throughout the year and do not follow a fixed structure. The restaurant seats 24 guests and has had a stable team since its inception.
About Cap Vermell Grand Hotel
Cap Vermell Grand Hotel is a five-star grand luxury hotel located in a privileged enclave in northeast Mallorca, between mountains and sea. Inspired by a Mallorcan village, the complex offers an experience of disconnection and wellbeing with views of the Canyamel valley. It features a spa, golf course, top-tier sports facilities, and a curated gastronomic offering that includes, alongside VORO, other international and local cuisine restaurants.
ALL YOU NEED TO KNOW
Urbanización Atalaya de Canyamel, Vial A 2
07589 Canyamel, Capdepera, Mallorca, España
Reservations phone: +34 871 811 350
www.vororestaurant.com
Instagram: @vorobyalvarosalazar
PRESS CONTACT
For interview requests, reports, queries, or more information:
Vanessa Kroop
vanessak@mateoandco. es – M: +34 608 849 809
