Víctor García
Víctor García has led the kitchen at Cap Rocat's La Fortaleza on the Bay of Palma since 2010, cooking Mallorcan tasting menus that carry two Repsol Soles.
- Repsol Soles
2- Restaurants
- 1
Víctor García was born in Mallorca in 1976 and trained at the Balearic Islands' hospitality school before working his way through La Granja d'Esporles, Ca'n Quet, and Hotel Es Cas Xorc, earning the title Cocinero del Año in the Balearic Islands in 2005. Since 2010 he has been chef and gastronomic director at Cap Rocat, a hotel built into a restored fortress on the Bay of Palma, where he leads La Fortaleza restaurant. The restaurant holds two Repsol Soles and serves two tasting menus: Un paseo por Mallorca, built on traditional Mallorcan recipes, and El Producto, a seasonal, ingredient-led menu that changes with availability.
Restaurants
On Guidavera
1Víctor García in our guides
Editorial guides featuring Víctor García’s restaurants.
Accolades
- ·2 Repsol Soles
- ·Cocinero del Año, Balearic Islands (2005)
Frequently asked
Who is chef Víctor García?
Víctor García is a Mallorcan chef, born in 1976, who has been chef and gastronomic director at Cap Rocat's La Fortaleza restaurant near Cala Blava since 2010.
Where did Víctor García train as a chef?
He studied at the Balearic Islands' hospitality school between 1997 and 1999, then worked as a kitchen assistant and station chef at the Relais & Châteaux Gran Hotel Son Net.
What restaurants did Víctor García run before Cap Rocat?
He led the kitchen at La Granja d'Esporles from 2000, took over Restaurant Ca'n Quet in 2002, and became head chef at Hotel Es Cas Xorc in 2005 before joining Hotel Dorint Royal Golf Resort & Spa in 2008.
What awards has Víctor García won?
He was named Cocinero del Año (Chef of the Year) in the Balearic Islands in 2005. His restaurant, La Fortaleza at Cap Rocat, holds two Repsol Soles, awarded since 2019.
What tasting menus does Víctor García serve at La Fortaleza?
La Fortaleza offers two menus: "Un paseo por Mallorca," built on traditional Mallorcan recipes, and "El Producto," a seasonal, ingredient-led menu that changes with availability.