ÁLVARO SALAZAR CLOSES THE 2025 GUEST CHEF CYCLE “HUNGRY FOR MORE” AT HANGAR-7, IN SALZBURG
Salzburg, December 10th, 2025 – Álvaro Salazar, the creative force behind the two-Michelin-starred restaurant VORO in Mallorca, Spain, closes the prestigious 2025 guest chef series “Hungry for More” at Restaurant Ikarus. Located inside the iconic Red Bull Hangar-7 in Salzburg, the place is recognised as one of the most innovative culinary stages in the world and invites only a select group of international chefs each year, positioning Salazar among a roster of global culinary leaders.
Álvaro Salazar has arrived at Hangar-7, bringing with him the philosophy that has defined VORO since its opening and his hunger for discovery to Restaurant Ikarus. The specially designed menu offers an Andalusian take on the Mediterranean, evoking everything from the bright sun to the quiet sea, and from memory to reinvention. VORO’s bold and evocative dishes push beyond borders yet remain deeply rooted in place, embodying the insatiable curiosity that defines the restaurant’s concept.
For his debut in Hangar‑7, Álvaro Salazar has designed a tasting menu featuring:
Otoro – Algae meringue – Anise emulsion
Blue crab – Spirulina – Nori – Trout caviar
Scorpionfish – Gelled tartelette – Cocktail sauce
Tendon chips – Wagyu filet tartare – Ox marrow mayonnaise
Buñuelo – Iberian stew – Sobrasada – Apricot-pumpkin
Guinea fowl – Escabeche – Romaine lettuce – Vinegar pearls
Almond and Caviar
Ajoblanco – Almond toffee – Pea pods – Picual olive oil – Imperial Reserve caviar
Majorcan red prawn
Cuttlefish – Clams – Salicorn – Palo cortado vinaigrette
John Dory
Green beans – Pil Pil – Demi glace
Ravioli
Iberian pork – Prawn – Enoki mushrooms – White Alba truffle
Dombes Duck “Royal”
Parsnip – Carrot – Cabbage
Pomada Citrus – Gin – Quinoa – Kumquats
Torrija Brioche – Vanilla – Galangal – Meringue – Brown butter
Complete Menu EUR 285
Shortened Menu EUR 245 (without Majorcan prawn and Pomada)
Restaurant Ikarus is renowned for its pioneering Guest Chef concept, which sees some of the world’s most acclaimed chefs, including multi-Michelin-starred names, welcomed each month. The 2025 guest chef line-up features Soenil Bahadoer from De Lindehof in the Netherlands; Thijs Vervloet from Maison Colette in Belgium; Brazilian chef Rafa Costa e Silva from Lasai; the Ikarus team from Austria; Przemysław Klima from Bottigliera 1881 in Poland; Sven Erik Renaa from RE-NAA in Norway; Tim Mälzer & Friends from Germany; and Álvaro Salazar from VORO in Mallorca, Spain.
Salazar’s participation not only highlights the growing international relevance of contemporary Spanish cuisine, but also reinforces VORO’s standing as one of Europe’s most distinctive voices in modern Mediterranean gastronomy, marking a new chapter in his international projection.
About Álvaro Salazar
Álvaro Salazar Almansa was born in 1985 in Linares, Jaén. He began his culinary studies at age 16 at the Córdoba Hospitality School. At 17, he completed his first internship at Tragabuches in Ronda under Benito Gómez. He later continued his training at El Portal de Echaurren in Ezcaray, where he experienced the restaurant’s first Michelin star. After that, he returned to Córdoba to participate in the opening of Palacio del Bailío, the city’s first five-star hotel, where he worked in the kitchen.
Over his career, he worked in several restaurants and projects inside and outside Spain. He was part of the team at La Seda (Murcia) with chef José Carlos Fuentes; worked at Sergi Arola Gastro in Madrid, a restaurant with two Michelin stars; continued his career in Paris doing luxury catering and private dinners; spent time in Kuwait working for the royal family; and also accumulated various culinary experiences in Stockholm.
In 2015, he was selected as one of the ten best young chefs in Spain and Portugal by the San Pellegrino guide. That same year, he became executive chef at Argos, located in La Goleta Hotel in Port de Pollença (Mallorca). In 2017, he earned a Michelin star for Argos, which he maintained until leaving the project.
In March 2019, he opened VORO at Cap Vermell Grand Hotel (Canyamel, Mallorca). In November of that year, he earned his first Michelin star for VORO, and in 2021, he obtained the second. He continues to lead the restaurant as its executive chef.
About VORO
VORO opened in 2019 at Cap Vermell Grand Hotel (Canyamel, Mallorca). It holds two Michelin stars and two Repsol suns. Its proposal is based on two tasting menus (Voro and Devoro), which change throughout the year and do not follow a fixed structure. The restaurant seats 24 guests and has had a stable team since its inception.
About Cap Vermell Grand Hotel
Cap Vermell Grand Hotel is a five-star grand luxury hotel located in a privileged enclave in northeast Mallorca, between mountains and sea. Inspired by a Mallorcan village, the complex offers an experience of disconnection and wellbeing with views of the Canyamel valley. It features a spa, golf course, top-tier sports facilities, and a curated gastronomic offering that includes, alongside VORO, other international and local cuisine restaurants.
>>COLLAB IMAGES HERE<<
Photographer credit: Helge Kirchberger Photography / Red Bull Hangar-7
>>VORO IMAGES, DOSSIER AND MENU HERE<<
ALL YOU NEED TO KNOW
Urbanización Atalaya de Canyamel, Vial A 2
07589 Canyamel, Capdepera, Mallorca, España
Reservations phone: +34 871 811 350
www.vororestaurant.com
Instagram: @vorobyalvarosalazar
PRESS CONTACT
For interview requests, reports, queries, or more information:
Vanessa Kroop
vanessak@mateoandco. es – M: +34 608 849 809