This svelte urban hangout in voguish Santa Catalina surprises with an eclectic world menu of tantalising and bold dishes that are expertly matched with cocktails and wines. The architectural décor is minimalistic but fun, with brick tiles adorning the walls and an open plan kitchen. Winning Argentinian duo, chef Bernabé Caravotta and sommelier, Sebastián Perez, offer classics that include charcoal black cod marinated in miso or experimental humdingers such as glazed bone marrow with beef tongue and brioche.

This loud, nighttime-only Santa Catalina tapas bar basically demands you have a great time. The tapas are served slowly but surely in a moodily lit lounge, and the menu plays with flavors from all over the world, with suggestions for cocktail pairings with each tapa. Many dishes are tiny bites with unexpected combinations, like the ceviche-and-coconut-foam cone with its clash of textures (something like a savory ice cream cone) or the crunchy croquettes made with maize, pork, and huitlacoche.

Vandal’s edgy graffiti-clad exterior and urban vibe, complete with corrugated metal walls, exposed piping and metallic curtains, often lead people to mistake it for a nightclub. Behind this avant-garde façade, however, lies an informal yet sophisticated fine dining experience led by Chef Bernabé Caravotta. Trained at world-renowned restaurants like Copenhagen’s Noma, Japan’s Momiji and France’s Mirazur, Caravotta brings his diverse culinary expertise to Vandal, where he’s joined by sommelier Sebastián Pérez and mixologist Matías Iriarte.

It’s about expression through food, the recounting of experiences through flavour and the immersion in culinary wonders. Here, dining isn’t just about a single dish, it’s a journey of many variables, each interacting to complete the bigger picture. It starts from the outside, where the façade of the building strikes you with its cool exterior featuring graffiti walls, echoing the laid-back vibe of the Santa Catalina neighbourhood in which the restaurant is located.

Vandal offers guests the opportunity to travel the world via intense flavours, aromas and textures. From former Nobu chef Bernabé Caravotta, this industrial spot serves some of the best small plates on the island. Inventive dishes include the likes of ceviche cornet with coconut foam; smoked whisky sour oysters; Patagonian squid with beets and squid-ink sand; and burrata with courgette flower tempura and Sicilian tomato pesto.

Since its arrival, Vandal Restaurant has remained one of Palma’s trendiest eateries. Behind its dark and arty graffitied exterior, guests are often surprised to find a stylish and sophisticated interior within the industrial style walls. Whilst they don’t usually classify the food here as ‘tapas’ given it’s anything but traditional, many of the plates are specifically designed to share.

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.

Imagínate un restaurante bullicioso y ruidoso en un lugar como Tribeca, en Nueva York, y se hará una idea. Los cócteles son de los mejores, ingeniosos y absolutamente deliciosos. El ambiente es oscuro y bastante ruidoso, lo que no le gustará a todo el mundo, pero su cocina altamente creativa y su excelente maridaje de vinos hacen que Vandal ocupe definitivamente un lugar destacado.

In the city’s fashionable western neighbourhood of Santa Catalina, Vandal is the coolest, liveliest hotspot which offers the most deliciously creative cuisine. Each listed dish is ingeniously ‘married’ to a mixed cocktail or wine. Perhaps you will start with a smoked whisky sour oyster which you could pair with a cold, crisp cava or flute of champagne?

You can’t visit Mallorca without tapas – and you can’t say you’ve had Mallorcan tapas unless you visit Vandal. This fine-dining establishment offers an ambiance unlike anything else on this list thus far: edgy and trendy. From the modern art pieces to the metal curtains and exposed piping throughout the facility – this is a super urban setting.

‘Food with attitude’ is this restaurant’s tagline, and there’s no question they’re pushing the boundaries at Vandal. This edgy, fashionable venue is one of the hottest places in town, serving creative Latin American and Asian-inspired tapas in a cool bar with an industrial edge. It regularly features on ‘best restaurants in Mallorca’ lists.

Another lunch we had was at Vandal, a popular upscale tapas place in Santa Catalina. We did like the food here, although compared to Stagier, it was more about the plating and the philosophy than just straight-forward flavour. But we can definitely recommend it: it was fun and a „place to be“ for sure.

Vandal isn’t for everyone – but this edgy, dark restaurant has a certain ambience that suites many. The innovative cocktails are definitely the standout. Expect a dark, intimate, noisy space serving up creative cuisine and some of the best wine pairings in town.

Located in trendy Santa Catalina, Vandal takes an avant-garde approach. This starts with the unusual façade with lots of graffiti. What may look like a nightclub on the outside is actually an address that foodies on Mallorca can't afford to miss.

Edgy decor makes Vandal another fun spot in Santa Catalina for dinner with friends. The food is of a very high standard with Mediterranean and Spanish flavours on a modern menu. Amazing cocktails round out an always-enjoyable experience.

It is inspired by international food, elaborating tapas and innovative dishes. You can also taste its wide variety of wines and cocktails. It is located inPlaza del Progrés, 15.

For a culinary journey that moves from Argentina to Peru and France and more, try Vandal, a lively restaurant and chic decor.