Cap Vermell Grand Hotel kicks off its new season to coincide with its tenth anniversary, marking the start of a new chapter characterized by the evolution of its offerings and the strengthening of its position in the experiential luxury segment in the Mediterranean.
The opening is accompanied by a major overhaul of the culinary offerings and a strategy aimed at establishing the resort as a destination in its own right, with year-round activities. In this context, Cap Vermell Group CEO Toni Mir notes that “we are entering our tenth year with a very clear vision: to continue evolving to offer a product that is increasingly comprehensive, experiential, and aligned with what today’s traveler seeks.” He adds that the goal is to “improve quality, diversify our offerings, and establish Cap Vermell as a destination capable of generating value year-round.”
The main highlight of the season is the transformation of two of its dining venues. Under the direction of executive chef Blai Vallbona, the former Tapas has been rebranded as Bravo, a concept focused on contemporary Spanish cuisine that showcases local ingredients. Meanwhile, the Balearic restaurant has evolved into Villa Sofía, where pasta serves as the centerpiece of a menu that combines Italian techniques with locally sourced ingredients.
In addition to this renovation, the room service has been updated to adopt the Buggy Eats model, an in-house delivery system that allows guests to order their meals via a digital menu and have them delivered by specially adapted electric buggies.
The culinary offerings continue to be led by VORO, the restaurant helmed by chef Álvaro Salazar, which retains its two Michelin stars and three Repsol Suns. For this new season, the restaurant is offering a single tasting menu, Devoro, consisting of approximately 28 courses.
At the same time, the resort is expanding its sports and wellness offerings as part of its strategy to reduce seasonality. Among the upcoming events is the Cap Vermell Challenge on April 18, an obstacle course race that will take place entirely within the hotel. The calendar is rounded out by the Legends Trophy paddle tennis tournament in May and the Battle of Stars golf championship in June.
This program makes use of the facilities at the Cap Vermell Country Club, which include an Olympic-size swimming pool, a fitness center, tennis courts, and paddle tennis courts, and are open to both guests and the general public.
The resort’s standing has recently been bolstered by accolades such as the Michelin Key and the Prix Versailles architecture award, sponsored by UNESCO, which place the hotel on the international luxury circuit. With this new phase, Cap Vermell Grand Hotel is consolidating a model that integrates gastronomy, wellness, and lifestyle, with a long-term vision.
