Voro.

Set apart from the main resort buildings of the Cap Vermell Grand Hotel, Voro functions as an independent culinary destination rather than a standard hotel amenity. Chef Álvaro Salazar leads a kitchen focused on "unbound" creative freedom, blending his Andalusian roots with Mallorcan seasonal bounty. The experience is structured around two evolving tasting menus—Voro and Devoro—which follow a narrative arc through stages titled Dawn, Zenith, and Sunset. Expect technically precise dishes that reference Salazar’s personal history alongside Mediterranean traditions, often served in a series of intricate bites. The dining room is airy and modern, with high ceilings that mirror the surrounding valley's sense of space. With a 300-label wine cellar, it is a site of serious technical rigor.