"Palma's around-the-world plates — ex-Noma chef Bernabé Caravotta sends global tapas through Santa Catalina, the island's most playful group dinner."
About Vandal
Vandal sits on Plaça del Progrés 15 in Santa Catalina, the arty, food-led district of Palma in Mallorca. Chef Bernabé Caravotta — who trained at Mirazur and with René Redzepi at Noma before settling on the island — opened it in 2017 with sommelier Sebastián Pérez, and it was named Revelation Restaurant of 2017 by the Balearic food press. The concept treats cuisine, cocktails, wine and service as one, sending out a tapas menu that travels the globe.
For Mallorca's other tables, compare the market seafood at Kraken, chef Marc Fosh's Marc Fosh and Adrián Quetglas's Adrián Quetglas. Vandal belongs to the island's fine-dining and seafood scene.
The Kitchen
Caravotta's card is a tapas menu that spans the world, each dish flagged with its country of origin, the tools you'll need to eat it and a suggested drink pairing. The plates diners single out include the Bloody Mary oyster, the spider-crab taco, lobster ravioli, clay-baked sea bass and black Angus. The kitchen draws on the chef's time at Mirazur and Noma without taking itself too seriously, and the average spend lands around €50 a head — strong value for cooking of this ambition, with vegetarian options on the menu.
The Room
The room matches the food: lively, design-led and built for sharing, in the middle of Santa Catalina's bar-and-restaurant scene. Cocktails and wine are treated as part of the meal rather than an afterthought, which makes it as good for a long, social dinner as a serious one. It draws a crowd, so booking ahead is sensible, particularly at weekends and through the summer season.
Best for a Team Dinner
A share-the-table menu, a serious drinks list and a lively Santa Catalina room make Vandal an easy team dinner or a playful first date in Palma. The ambition on the plate also carries a dinner to impress clients.
Not for
Not for a hushed tasting-menu night or diners who want one cuisine done straight — Vandal is a loud, globe-trotting tapas room built for sharing, not a quiet formal dinner.
Frequently Asked
What is Vandal in Palma known for?
It is a global tapas restaurant in Santa Catalina from chef Bernabé Caravotta, known for an around-the-world menu — Bloody Mary oyster, spider-crab taco, lobster ravioli — treating cuisine, cocktails and wine as one. It was named Revelation Restaurant of 2017 by the Balearic food press.
Who is the chef at Vandal?
Bernabé Caravotta, who trained at Mirazur and with René Redzepi at Noma before opening Vandal in 2017 with sommelier Sebastián Pérez.
What should I order?
Diners single out the Bloody Mary oyster, the spider-crab taco, lobster ravioli, clay-baked sea bass and black Angus; each dish is flagged with its country of origin and a suggested pairing.
How much does it cost?
The average spend lands around €50 per person — strong value for the ambition, with vegetarian options on the menu.
Where is Vandal located?
At Plaça del Progrés 15 in the Santa Catalina district of Palma de Mallorca.
Reserve a Table
Reserve at Vandal
Book ahead, especially at weekends and through summer.
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Practical Information
AddressPlaça del Progrés 15, Santa Catalina, Palma
NeighbourhoodSanta Catalina, Palma
CuisineGlobal tapas
PriceAround €50 per person
Dress CodeSmart casual
SeatingLively dining room and bar
ReservationRecommended
