i. Biography
Popular Majorcan recipes can be treated as fixed inheritance or as working material. In the cooking associated with Álvaro Salazar, they are re-composed through clarification, sharpening, and technical structure while keeping flavor central. The island remains the reference point: ingredient, environment, and memory are not decorative themes but part of the operating logic of the cuisine.
The Climb
Haute-cuisine formation supplied the early discipline: trainee / early haute-cuisine experience at Tragabuches in Ronda, Spain, gave Álvaro Salazar a technical base before authorship became the question. The later role as chef at Argos in Mallorca, Spain (from 2015) placed that discipline into island material, where the cooking could become rooted, ambitious, and attentive to place without losing precision. International exchange extended the frame without changing the coordinates. As guest chef at Restaurant Ikarus (2025), Álvaro Salazar’s work entered a broader professional setting while retaining its Majorcan reference points. As founder / chef of VORO (since 2019), the same line is carried into a more controlled restaurant language: rigor, memory, sensation, and aesthetics organized as one system rather than separate effects.
Today
At VORO, inside Cap Vermell Grand Hotel in Mallorca, the cuisine of Álvaro Salazar is flavorful and technical, developed under an aesthetic vision in pursuit of beauty. Beauty here functions as proportion and control: intensity set against restraint, sequencing used to manage attention, and each progression built to carry the diner through the meal rather than simply present isolated plates. Professional temperament matters in this register because exacting food depends on repeatable standards. Demand, obsession, and care are practical kitchen terms when they translate into control, consistency, and service. His second self-description — "Soy una persona sencilla. Intento hacer deporte y ser una persona muy sana." — sets a counterweight to technical complexity: sophistication without unnecessary noise. The menu language at VORO is organized through sequences. ALBOR is framed around balancing and harmonizing ingredients and techniques to awaken the senses around the table. ZÉNIT uses temperatures, textures, and aromas to create vivid sensations and awaken sensitivity, knowledge, and understanding. OCASO is presented as both an ending and a beginning, a point for reflection on the experience and contemplation of beauty. The structure gives the meal a controlled movement: calibration, concentration, then reflection. A named plate within that vocabulary is Ternera mallorquina madurada y apio, pictured and captioned in FaceFoodMag. The title keeps the emphasis on material: matured Mallorcan beef and celery. Its phrasing points to origin, maturation, and a vegetal counterpoint, allowing the dish to sit inside the broader Majorcan frame without needing an explanatory overlay.
Recognition
Álvaro Salazar has received Two Michelin stars for VORO. Recognition includes First Michelin star at Argos and Two Michelin stars for VORO. the awards mark the same progression visible in the craft record: a distinct language formed at Argos, then expanded at VORO into a more complete expression of technique, flavor, beauty, and Majorca as working ground.
Profile updated July 2026
FAQ
Asked of Álvaro
What is Álvaro Salazar's current role?
Álvaro Salazar is Creative force Behind VORO.
Where did Álvaro Salazar work before?
Earlier in their career, Álvaro Salazar worked at Tragabuches, Argos, and Restaurant Ikarus.
What recognition has Álvaro Salazar received?
First Michelin star at Argos.
