When Suckling Pig Met Curry, at Vandal Palma

Bep Al·lès / Palma - In Plaça del Progrés in Palma, the restaurant Vandal has established itself as one of the city’s most restless and creative gastronomic spaces. Under the direction of chef Bernabé Caravotta, the kitchen becomes a meeting point between tradition and fusion, where local products engage in dialogue with flavors from around the world.

One of the proposals that sparks particular curiosity is a dish that perfectly symbolizes this philosophy: Mallorcan suckling pig reinterpreted with hints of curry. Far from distorting the essence of the product, Caravotta enhances its tender texture and crispy skin with a balanced and elegant blend of spices, accompanied by a curry ice cream. The result is a surprising contrast that preserves its Mediterranean soul while incorporating traveling aromas.

Vandal embraces a cuisine without complexes, with refined presentations and an urban, baroque atmosphere that breaks with convention. The restaurant, located in a modern and dynamic space, invites guests to share dishes and experiences, turning each service into a sensory journey.

With this fusion of suckling pig and curry, Vandal reaffirms its role as a benchmark of Palma’s new cuisine: bold, technical, and deeply respectful of locally sourced products. A proposal that proves tradition, when open to the world, can both surprise and seduce in equal measure.

VANDAL

Vandal Palma — Creative and Contemporary Cuisine Restaurant

Address: Plaça del Progrés, 15 (Santa Catalina), 07013 Palma, Balearic Islands, Spain
Phone: +34 871 04 51 74
Email: info@vandalpalma.com
Official website: vandalpalma.com

Opening hours: Tuesday to Sunday — 7:00 p.m. to 11:00 p.m. (dinner only)

Chef / Culinary Direction: Led by chef Bernabé Caravotta, known for his technical, fusion-driven cuisine with global influences.

Cuisine type: High-end fusion and signature cuisine, designed for sharing. Gastronomy that combines local produce with international techniques and flavors.

General Features

• Urban, modern, and cosmopolitan atmosphere with industrial touches
• Extensive wine list and signature cocktails designed to pair with the dishes
• Vegetarian, vegan, and gluten-free options available
• Pet-friendly and accessible
• Terrace available

Average price: Approximately €50 per person (depending on dish and beverage selection)

Recommended and Signature Dishes (according to menu and customer reviews)

Starters / Small Bites

• Ceviche cornet with coconut foam
• Fried oyster with oyster mahonnaise and pickles
• Bluefin tuna belly with hummus on a crispy canutillo
• Corn croquette with Iberian pork and huitlacoche
• Mexican-style marinated fish taco

Main Courses / Signatures

• Sweet potato ravioli with marinated lobster
• Grilled scallops with macadamia sauce and curry toffee
• Roasted octopus with lime gel and sweet paprika emulsion
• Patagonian black hake with almond purée and Jerusalem artichoke
• “When Suckling Pig Meets Curry” (emblematic dish)

Desserts

• Creamy cheese variations (“Crystal Cheesecake”)
• Desserts inspired by nostalgic childhood flavors

Awards and Highlights

• Selected as one of Palma’s most innovative gastronomic proposals
• Ideal setting for special occasions, creative dining experiences, and borderless gastronomy
• Bernabé Caravotta, awarded by the Association of Gastronomic Journalists and Writers of the Balearic Islands for culinary criticism excellence.