The minds behind Vandal's signature cuisine
Bernabé Caravotta & Sebastián Pérez
Vandal was not born in an office; it took shape through travels, world cuisines, and endless conversations over a bottle of wine. It was born from a shared obsession between two nonconformists: Bernabé Caravotta in the kitchen and Sebastián Pérez leading the dining room and sommelier service.
After training and leading teams in some of the great temples of international haute cuisine , they returned to Mallorca with a clear premise: to completely break the rules of the traditional menu and conventional dining.
Together, they have fused technique, vanguard, and a disruptive signature pairing to transform this space into the benchmark avant-garde restaurant in Palma.No rigid protocols—just passion, knowledge, and pure attitude.
