VORO launches its eighth season with a single menu and more than 240 preparations

The VORO restaurant, led by chef Álvaro Salazar and located at Cap Vermell Grand Hotel, has reopened its doors (this Friday, March 20), marking the start of its eighth season with a significant change in its gastronomic proposal. For the first time since its creation, the restaurant will offer a single tasting menu.

The decision responds to the natural evolution of the project and to diners’ behavior in recent years. According to Salazar, around 90% of guests chose the long menu, leading the team to focus its entire offering on a single gastronomic journey.

“We believe it is the most coherent way to show everything we have to say. Inviting diners to experience the full menu is also a way to ensure the experience is exactly what we aim to deliver,” the chef explains.

The new menu, named Devoro, consists of 28 courses that conceal a much higher technical complexity than what the diner perceives at the table. In total, the team has developed around 240 individual preparations integrated into the different dishes.

“Behind each course there is a lot of work and multiple recipes aligned to build a single dish. It is a demanding process, but it is part of how we understand cuisine and our constant pursuit of improvement,” says Salazar.

This new season preserves the restaurant’s identity, described by the chef as an “Andalusian reading of the Mediterranean,” where local Mallorcan products play a leading role, always rooted in the chef’s origins.

Despite the constant evolution of the menu, VORO retains some of its most iconic dishes, including Ramallet y mahonés, selected by Michelin inspectors as one of the eleven best dishes in the world, and also featured—together with the dessert Strawberries, roses and hibiscus—among the six best dishes and six best desserts in Spain.