Benefits of booking on our website

BEST RATE GUARANTEE

We offer you the lowest price available for your stay, we guarantee it. If you find a better rate than booking direct with us, we will match it

Priority

Room assignment preference

Preference waiting list

You are our first choice

Reservation Processing

Free of charge

Direct Contact

Easy to manage your booking direct to the hotel. No intermediaries

Free Early check-in & Late check out

*Subject to availability

Welcome

Welcome drink

Flexible Cancellation policy

We give you a second chance

No advance booking fee

Pay nothing until your arrival, except non refundable rate

Exclusive Deals

Enjoy your deals, tailored specially for you

LUXURY MOMENTS

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Benefits of booking on our website
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1. BEST RATE GUARANTEE

We offer you the lowest price available for your stay, we guarantee it. If you find a better rate than booking direct with us, we will match it

2. Free Early check-in & Late check out

Suject to availability

3. Priority

Room assignment preference

4. Wellcome

Wellcome drink

5. Preference waiting list

You are our first choice

6. Flexible Cancellation policy

We give you a second chance

7. Reservation Processing

Free of charge.

8. No advance booking fee

Pay nothing until your arrival, except non refundable rate.

9. Direct Contact

Easy to manage your booking direct to the hotel. No intermediaries

10. Exclusive Deals

Enjoy your deals, tailored specially for you

FERNANDO PALOMINO

Fernando Palomino, the executive chef of the Cap Vermell Group, carries a passion for cooking in his DNA. His father, himself a catering entrepreneur, passed on his love of gastronomy from a very young age.

After a successful period of work experience in the catering service at the Hilton Colon Quito Hotel, he saw that working in the kitchen was his calling, to continue searching for new flavours and surprising textures. Some unexpected concerns forced him to pack his suitcase and head to Europe to get more experience and expertise.

Palomino landed in Mallorca in 2000. He has specialised in Mediterranean food since coming to the island and working at the Hotel San Salvador in Artà alongside chef Sasha Fuch, at the Ses Coves Hotel, and now at the Vermell Beach Hotel, alongside cooks Roland Schulte and Manu Pereira.

Fernando Palomino’s kitchen combines the gastronomic tradition of his Ecuadorian roots with his adoptive country. In this way, he invents surprising recipes that bring together the best of both worlds. He creates modern and innovative dishes using typical Mallorcan dishes, such as Trempó or Tombet, as a starting point. He always bases his recipes around fresh produce that is in season and the highest quality ingredients.

Confectionary is of vital importance to the variety of food on offer. For this reason, he finished his training as a cook in the bakery of the award-winning Catalan pastry chef, Oriol Balaguer.

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