2018, Nov 19th
Offering one of Palma’s most diverse and innovative menus, Vandal is the product of its two creative owners’ international careers. Executive chef Bernabé Caravotta worked in Michelin-starred restaurants in France and Denmark – Mirazur and with René Redzepi at the renowned Noma, respectively – and at the Blue Elephant Thai cooking school in Thailand, before moving to Mallorca in 2007.
Bernabé’s business partner is the sommelier and restaurant director, Sebastián Pérez, who worked in several notable restaurants, including some in New York, before coming to Mallorca in 2002. Little wonder that the menu at Vandal is influenced by their global travel and experiences.
Vandal’s décor has an industrial vibe: the design even incorporates some corrugated iron on the walls! Stools at the green-tiled bar counter are ideal for a drink before eating and the semi-open kitchen allows you to see the chefs at work.
The menu card layout looks a bit bewildering at first sight because its design is also innovative. As well as the name of each dish, it shows the country of origin and what tools you’ll need to eat it (hand, fork, or fork and spoon). A suggested drink pairing is also shown for each dish but there’s also a good wine list, with wines from several countries around the world.
Personal food favourites are the ceviche cornet with coconut foam, the flavourful roasted chicken croquettes with curried apple purée, and the dish named ‘When suckling pig meets curry’. Save room for one of the desserts too.
Wait staff are helpful and ready to explain any unfamiliar ingredients. My recommendation is to order several dishes to share, enabling you to try a variety of exciting flavours, textures, and presentations.
The buzzy ambience makes Vandal a good place to share an evening with friends and there’s a choice of two menus especially for groups. Booking is definitely recommended if you want to get a table at Vandal – a restaurant that’s deliciously different.