{"id":99326,"date":"2026-03-24T09:41:50","date_gmt":"2026-03-24T08:41:50","guid":{"rendered":"https:\/\/gastronomicament.cat\/voro-inicia-la-vuitena-temporada-amb-un-sol-menu-de-240-elaboracions"},"modified":"2026-03-24T09:41:50","modified_gmt":"2026-03-24T08:41:50","slug":"voro-inicia-la-vuitena-temporada-amb-un-sol-menu-de-240-elaboracions","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/en\/voro-inicia-la-vuitena-temporada-amb-un-sol-menu-de-240-elaboracions","title":{"rendered":"Voro inicia la vuitena temporada amb un sol men\u00fa de 240 elaboracions"},"content":{"rendered":"<p>El\u00a0<strong>restaurant Voro<\/strong>, dirigit pel xef\u00a0<strong>\u00c1lvaro Salazar\u00a0<\/strong>i ubicat a Cap Vermell Grand Hotel, acaba d&#8217;obrir les portes (el divendres 20 de mar\u00e7), i inicia aix\u00ed la vuitena temporada amb un canvi significatiu en la seva proposta gastron\u00f2mica. Per primera vegada des de l&#8217;obertura, el restaurant<strong>\u00a0oferir\u00e0 un \u00fanic men\u00fa degustaci\u00f3<\/strong>.<\/p>\n<p>La decisi\u00f3 respon a l&#8217;evoluci\u00f3 natural del projecte i al comportament del comensal els darrers anys. Segons explica el mateix Salazar,\u00a0<strong>devers el 90% dels clients optaven pel men\u00fa llarg<\/strong>, cosa que ha portat l&#8217;equip a concentrar tota la seva proposta en un \u00fanic recorregut gastron\u00f2mic.<\/p>\n<p>&#8220;Pensam que \u00e9s la manera m\u00e9s coherent de mostrar tot el que hem de dir. Convidar el comensal a rec\u00f3rrer el men\u00fa complet \u00e9s tamb\u00e9 una manera de garantir que l&#8217;experi\u00e8ncia sigui exactament la que busquem oferir&#8221;, assenyala el xef.<\/p>\n<p>El\u00a0<strong>men\u00fa, titulat Devoro, estar\u00e0 compost per 28 passos<\/strong>\u00a0d&#8217;una complexitat t\u00e8cnica molt superior a la que percep el client a taula. En total,\u00a0<strong>l&#8217;equip ha desenvolupat devers 240 elaboracions individuals que s&#8217;integren als diferents plats del recorregut.<\/strong><\/p>\n<p>&#8220;Darrere de cada plat hi ha molta feina i m\u00faltiples receptes que s&#8217;alineen per construir un sol plat. \u00c9s un proc\u00e9s exigent, per\u00f2 forma part de la nostra manera d&#8217;entendre la cuina i de la nostra recerca constant de millora&#8221;, explica Salazar.<\/p>\n<p>Aquesta nova temporada mant\u00e9 intacta la identitat del restaurant, definida pel xef com una \u201c<strong>lectura andalusa del Mediterrani\u201d, en qu\u00e8 el producte local de Mallorca adquireix un paper protagonista<\/strong>\u00a0per\u00f2 sempre des de les arrels del xef. L&#8217;entorn, la primera mat\u00e8ria i l&#8217;experi\u00e8ncia a l&#8217;illa continuen marcant el discurs culinari del restaurant. &#8220;S\u00f3c el cuiner que s\u00f3c gr\u00e0cies al lloc on cuino. L&#8217;entorn, el producte i el dia a dia a Mallorca han influ\u00eft directament en la nostra manera d&#8217;entendre la gastronomia&#8221;, afegeix.<\/p>\n<p>Tot i l&#8217;evoluci\u00f3 constant del men\u00fa, Voro mant\u00e9 alguns dels seus plats m\u00e9s emblem\u00e0tics, ja considerats part del llegat del restaurant. Entre aquests, hi ha\u00a0<strong>Ramallet i maon\u00e8s<\/strong>, seleccionat pels\u00a0<strong>inspectors de la guia Michelin com un dels onze millors plats del m\u00f3n<\/strong>, i tamb\u00e9, les postres Maduixes, roses i hibiscus, en la selecci\u00f3 dels sis millors plats d&#8217;Espanya i les sis millors postres d&#8217;Espanya, respectivament. Aquests reconeixements que situen Voro com l&#8217;\u00fanic restaurant de l&#8217;Estat espanyol present simult\u00e0niament a les dues seleccions nacionals, a m\u00e9s del r\u00e0nquing mundial.<\/p>\n<p>Aquest nou inici de temporada arriba en un moment especialment rellevant pel projecte. Voro, dirigit per \u00c1lvaro Salazar,\u00a0<strong>ha consolidat la seva posici\u00f3 com un dels grans referents de l&#8217;alta cuina espanyola, amb dues estrelles Michelin i tres Sols Repsol<\/strong>. Per la seva banda,\u00a0<strong>Cap Vermell Grand Hotel ha estat distingit recentment amb una Clau Michelin, que reconeix els hotels que ofereixen experi\u00e8ncies excepcionals<\/strong>. A aquests reconeixements s&#8217;hi afegeix el Prix Versailles, el prestigi\u00f3s guard\u00f3 internacional d&#8217;arquitectura promogut per la UNESCO, que va destacar al resort pel seu disseny i la seva integraci\u00f3 al paisatge mallorqu\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El restaurant d&#8217;\u00c1lvaro Salazar, amb dues estrelles Michelin i tres Sols Repsol ha obert les portes&hellip;<\/p>\n","protected":false},"author":1,"featured_media":99314,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1046,1475],"tags":[],"coauthors":[2053],"class_list":["post-99326","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat-es-en","category-reportatges-i-novetats-en","post_format-post-format-gallery"],"acf":{"gallery":[99313,99309,99317,99321],"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Voro inicia la vuitena temporada amb un sol men\u00fa de 240 elaboracions - 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