The haute cuisine restaurant of Cap Vermell Resort has received two Soles at the latest gala of the Repsol Guide and forms part of the 40 restaurants recognised with Soles of the Repsol Guide in the Balearic Islands.
The VORO restaurant, located in Capdepera, was awarded two Soles at the gala awards ceremony of the Repsol Guide 2023 Soles, which this year was held in Alicanto under the slogan “La cocina nos llena” (Cuisine fills us up). Repsol wanted to highlight the work of the VORO chef in a statement: “The chef Álvaro Salazar pays tribute to the country’s gastronomic wealth, with special emphasis on the Mediterranean. The use of the entire product is one of the most outstanding identifying features of this restaurant”. Other restaurants that have debuted with a Sol in this edition are Re.Art (Ibiza), The View (Ibiza) and Can Simoneta (Mallorca).
Salazar has received this news with enthusiasm: “Having achieved two Repsol Suns for us is another boost for the VORO and Cap Vermell project, which now shines even more brightly thanks to these four important national and international recognitions. I am very happy, eager to continue, and most importantly, that our customers have a unique and incomparable experience throughout the Balearic Islands. We will continue to strive to improve and to add more successes for the island, Cap Vermell and, of course, for VORO. Fighting as always, working hard and with a lot of perseverance”, he assured.
For his part, the CEO of Cap Vermell, Toni Mir, also says he feels “happy that the work that the VORO team does every day continues to be recognised” and acknowledges that it gives him strength for the reopening of the hotel: “It is another push to open the hotel on the 17th of March with great enthusiasm. And with the hotel we also open the restaurants (including VORO) and we start a new season with renewed energy for the rest and for this second Sol”, he said.
In total, this year’s Repsol Guide has recognised 101 new Soles which, in the opinion of Antonio Brufau, president of Repsol, “confirms the excellent moment that national gastronomy is experiencing”.
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