Devouring
the Mediterranean
Álvaro Salazar
Tradition and origin set the rhythm of each dish, where Álvaro’s Andalusian essence merges with Mediterranean inspiration. The experience begins with a flavor and transforms into a memory that leaves a mark.
“Because tomorrow’s VORO will be better than yesterday’s VORO”
Seasonality and product integrity shape the essence of our offering. We are privileged to work with ingredients of the utmost proximity, quality and freshness.
Our menus are the natural outcome of a gastronomic journey that reflects the three stages of the sun (dawn, zenith, and dusk) expressing our cuisine through these phases: stimulation, intensity and evolution.
At VORO, each visit is an immersion into a gastronomic narrative crafted in real time, where the ephemeral is transformed into a lasting memory.
Faraona
Blue crab
Huevos rotos
Scorpionfish
Emotion in every dish
Passion, commitment, and consistency guide our evolution, but memory and the environment are our main sources of inspiration. VORO is the culinary vision of Álvaro Salazar, a name carefully chosen for its meaning and etymological origin. Derived from the Latin vorare, VORO means “to eat eagerly,” “to devour,” “to consume with desire.” This voracious essence defines our cuisine.
VORO is…
Álvaro Salazar
Executive Chef
Rodolfo Antonelli
Restaurant Manager
María Cano
Sous Chef
Sela Priego
Pastry Chef
Joan Escalas
Chef de Partie
Carles Rosselló
Head Sommelier
Miquel Vila
Head Baker
Javier Echave
Chef de Partie
Bartomeu Porcel
Assistant Restaurant Manager
Team
Cap Vermell
Grand Hotel
Urb. Atalaya de Canyamel, Vial A2, 12, Mallorca, 07589
Canyamel, Balearic Islands
