A week ago, I visited Mirazur for its 20th anniversary… and, to be honest, mainly because I was curious to see the outcome of the creative consultancy by Ferran Adrià. I have to say I found the final result slightly disappointing, especially due to the strong presence of dishes coming from Enigma and Dos Palillos, two restaurants I’ve already visited several times and have quite accessible.

I think I was expecting a more reflective and creative spirit in the style of elBulli, while still maintaining the essence of Mirazur… and in that sense, it didn’t quite deliver (reinterpreting the artichoke tart with ovulato felt like a rather superficial exercise). That said, the exhibition around the Sapiens method, the creative audit of Mirazur over the past 20 years, and the different “universes” and historical elements were extremely interesting. We didn’t have as much time as we would have liked to fully explore it, and it was entirely in French, which made it a bit harder to fully grasp everything.

The menu, structured in different sequences, met the expectations of a three-star restaurant, with a strong focus on vegetables and flowers. The sequences (introduced by Ferran Adrià at elBulli) were clearly defined around themes like Mediterranean, Japanese, citrus, etc., and included interactive elements that made the experience more approachable and less formal than a typical three-star, closer to something like Disfrutar.

Here’s the menu, with some dishes adapted due to intolerances and allergies from some guests.

Mirazur 20 ans

Flowers

The Laurent-Perrier rose
Solid genepi cocktail
Salted meringue, Rova house white caviar
The ephemeral violet

Ode to nature

Asparagus Salad
Beetroot Caviar
Peas, Kiwi, Vanilla
Artichoke tarte

Japan

Poutine Caviar
Quisquillas
Shiokara and squid fossil
Nanakusa-no-sekku
Sea Urchin Ravioli

Mediterranean

Foie gras
Pine Chawanmushi
Pigeon, Sea Cucumber
Tuetano Caviar
Eucalyptus Spaghetti
Chocolate Espuma

Citrus

Seashell Sorbet
Naranjo en flor
Yuzu Cloud

Celebration

Box of chocolates
Birthday cake

Voro is Álvaro Salazar’s restaurant in Canyamel, Mallorca. Its cuisine is rooted in Mallorcan traditions, while also drawing from Andalusian influences and, more broadly, Spanish gastronomy.

I try to go once every season, although it’s not a restaurant particularly known for completely renewing the menu each season. It’s a very technical and detail-driven cuisine, as you can probably tell from the photos. In fact, I spent a day with them last season, and it was incredible to see the precision with which they prepared each individual element.

Here’s the menu. Some dishes are missing from the photos since I can’t upload more than 20, but it should still give you a good sense of what it’s like.

Herbivore

Ramallet tomato and Mahón cheese

Tomato and vermouth

Margherita

Piscivore

Tuna

Sardine

Blue crab

Scorpionfish

Carnivore

Duckling

Wagyu

Iberian pork

Guinea fowl

Almond and caviar

Seafood salad with palo cortado

Lobster

Red mullet

Ravioli

Veal

Duck

Desserts

Pomada (dessert inspired by the traditional Balearic drink made since 1708)

Strawberries

Celeriac

Petit fours

Piña colada

Tonka bean mille-feuille

Liquid gummy

Vanilla flan

Passion fruit marshmallow

[effacé]