Pere Rotger, head Chef at Mirablau in Majorca Vanity Hotel

Vanity Hotel Golf, located in the Port of Alcudia, Majorca is known for its exquisite and varied cuisine. There are a number of restaurants here offering international cuisine as well as the best of Majorcan food.

One, in particular, is the Mirablau Restaurant which is located on the beach and offers snacks during the day and a romantic dinner at night in a fantastic setting. At the helm of the Restaurant is Pere Rotger, a well-known chef in Majorca who shares his culinary evolution with us, plus some cooking secrets and his passion for the sea.

Chef Pere Rotger, kitchen director of the Mirablau Restaurant at Vanity Golf

Pere Rotger’s cooking has its roots in traditional Majorcan and Spanish food; “homemade food from my childhood experiences with the greatest cooks of my beloved family, my grandmother, my mother and my aunts,” says Pere. Although we must add that the Chef is fascinated by all cultures and new avant-garde techniques with regards to cooking. Pere Rotger’s dishes are easily recognisable as he is known for using raw food, which provide the best flavour, colour, texture, and freshness.

In addition to having a solid foundation, he is very clear about the basic ingredients: garlic, olive oil, saffron, black pepper, parsley, coriander, rosemary, vanilla, and cinnamon to name just a few. These are just some of the ingredients he uses to season some of his specialty rice, fish, or shellfish dishes. As he says, “I am a natural-born fisherman and everything about the sea fascinates me.” According to Chef Rotger, a well-prepared dish should have:

• flavour
• a story behind it
• presentation
• unique culinary techniques
• a general balance between flavour and texture

Some of Chef Rotger´s signature dishes which encompass these characteristics include:

• Grilled octopus with an avocado citrus cream
• Smoked ox beef carpaccio
• Marinated tuna with watermelon
• Lobster croquettes with garlic sauce
• A salad of feta cheese, watermelon, and mint
• Glazed cod with spinach, almonds, and a light saffron cream sauce
• A variety of rice dishes

Fine Dining at the Mirablau Restaurant in Majorca

Pere Rotger was trained at the Hotel Management School of the Balearic Islands and began his career with Andreu Genestra, the Chef at the Restaurant of Hotel Son Jaumell who is well-known throughout the island for his creative Majorcan cooking with local flavours. “Andreu helped me a great deal with my professional career by giving me great tips and supporting me at every step,” says Chef Rotger. He was also fortunate to have the guidance and support of Chef Juan Portillo and Chef José Bellido.

He returned to Majorca four years ago, after his journey to Majorca, to become Head Chef at Mirablau Restaurant. “I have been running Mirablau Restaurant for four years now in the Port of Alcudia with the collaboration of my dear colleague, Chef Toni Palmer, a great Chef and an even better person,” affirms Pere Rotger.  

Rotger is an extremely dedicated Chef with a great passion for avant-garde cuisine. He puts his heart and soul into his cooking and his drive for quality and creativity is apparent in is work. All guests who dine at the restaurant leave satisfied and happy with the excellent cuisine and fabulous beach location. If you try Pere Rotger’s cooking at Mirablau, you are sure to come back.