Voro
Canyamel, Spain
2 Stars
The Experience
From Michelin Guide
Located in a separate building belonging to the Cap Vermell Grand Hotel, this restaurant sets the tone with its name (from the Latin “to devour”) and a keen desire to explore global cuisine. In its attractive dining spaces crowned by high ceilings, discover the culinary philosophy of chef Álvaro Salazar, a man whose efforts revolve around a single idea: to create cuisine without constraints, with a commitment to the environment and to his Mediterranean roots. Choose between two modern and creative tasting menus (“Voro” and “Devoro”) that stand out for their attention to detail and meticulous presentation and the fact that each dish tells a story, with each referencing the chef's professional achievements, his native Linares (Jaén), the island of Mallorca, the Mediterranean Sea – the list goes on. The menus mix seasonal dishes with some of Voro’s iconic signature classics and are separated into sections that follow the sun’s journey through the day (Dawn, Zenith and Sunset).
From Visitor Experiences
- A three act menu narrative, Albor to Zénit to Ocaso, that shapes pacing and mood instead of listing courses as a flat sequence.
- A Mediterranean, Mallorca first identity that still pulls recipes and references from across Spain.
- The restaurant notes a temporary closure until March 2026, useful for travelers planning around the resort season.
From Visitor Experiences
- Palo Cortado sherry, used as a finishing accent in a seafood course.
- Lobster and other shellfish, a recurring luxury note in the tasting menu.
- John Dory and scorpionfish, lean Mediterranean fish that suit a high technique kitchen.
- Iberico and wagyu, used as a late menu pivot from sea to land.
From Visitor Reviews
Two Michelin starred tasting menus in the Cap Vermell Grand Hotel estate, built around a Mediterranean spine and a free roaming Spanish pantry. The kitchen structures the meal in three movements, Albor, Zénit, and Ocaso. The current Devoro tasting menu is listed at 290€, with dishes that name check seafood and game, from lobster and John Dory to Iberico and wagyu, plus a Palo Cortado accented seafood course.