Vandal is a contemporary restaurant with an international vibe located in Santa Catalina. With a menu that touches on culinary flavours from around the world, the food here is innovative and original, and the large restaurant has a lively atmosphere with a stylish, dark interior décor and a friendly wait staff.
Hip yet welcoming, Vandal fits the mood for when you are going out for dinner and drinks with friends or a fun date. Sommelier, Sebastián Pérez, and mixologist, Matías Iriarte both come to Vandal with years of experience and training, adding a dynamic drinks menu in addition to the food.
Vandal proposes a very personal cuisine—one that comes from the creative and executive chef, Bernabé Caravotta. Born in Argentina to an Italian family, Caravotta arrived in Mallorca in 2007, when he began to develop his own unique style through experimentation and research into his culinary heritage, as well as of the island.
Noteworthy training came from his time at Noma, in Copenhagen, Mirazur, the two start restaurant in France, Momiji, the renowned restaurant in Japan, and Blue Elephant Thai cooking school. For the past 8 years he was the head chef of Forn Projects, including overseeing menus for such restaurants as Forn de Sant Joan, Ombu, and Koa.
Vandal proposes an innovate if not daring approach to their cuisine, bringing the best of flavours, spices and ingredients from such far flung locations as Argentina, Peru, Italy, Asia, France, Russia, and of course the Mediterranean. Popular dishes such as the Japanese-Peruvian marinated eel with foie gras and shisho, or the Black Angus Asado, the Spanish-Thai Langoustines with Thai sauce, or the surprising dessert called, “memories of my childhood,” which pairs cotton candy and popcorn, are all incredibly varied yet the mix works because it’s not overwhelming—remaining intriguing, complex, satisfying, and above all, prepared by a very skilled chef.