Voro

The name comes from the Latin «vorare», to devour, and the long menu is called Devoro: you come here for a single, long, precisely paced dinner. Voro is Álvaro Salazar’s fine-dining restaurant at the Cap Vermell Grand Hotel, in the Atalaya de Canyamel development, and it holds two Michelin stars. The cooking combines produce from Mallorca and the Mediterranean with the chef’s Andalusian roots and recipes from all over Spain, reworked with technique and a playful streak. The menu, about 25 courses, unfolds in three stages: Albor, Zénit and Ocaso. Along the way come bites that play on the familiar, such as a «Margherita» or «Ramallet y Mahonés», ramellet tomato with Mahón cheese; fish such as scorpionfish, tuna or sardine; main dishes such as lobster, shellfish in palo cortado sherry, guinea fowl or the «Patito»; and pastry that runs from strawberries to leche merengada. The kitchen is open to view and every dish is explained at the table. The cellar holds around 400 references, and sommelier Carles Rosselló’s pairing is part of the experience. It’s a place for a big celebration and for people who enjoy haute cuisine at its own pace. It isn’t for a light dinner: there are a lot of courses, including offal and strongly flavoured fish that can’t always be swapped.

Reviewed in November 2026