Founded in London in 2004 by Rainer Becker, ROKA quickly followed its successful sister restaurant Zuma. At the heart of the menu is the Robata Grill, a traditional Japanese method of cooking over charcoal, inspired by the fishermen of Japan's northern coastal waters. Made famous by the brand's first restaurant in London, dishes include. kankoku fu kohitsuji, Lamb chops with Korean spices and sesame cucumber, and kampachi sashimi no saladaYellowtail sashimi with yuzu truffle dressing, is one of the signature dishes at ROKA Mallorca. The menu is rounded off by a range of signature cocktails such as the ichigo kub, a creation of gin, strawberry-mirin, Aperol, absinthe and lime. The Mallorcan offshoot of the restaurant concept also celebrates the culinary characteristics of the destination by incorporating typical flavours and ingredients of the island into its menu.

"We are very excited about the opportunity to open ROKA at Cap Vermell Grand Hotel this summer. This is ROKA's first pop-up and we feel the luxury hotel is the perfect location for it. We are very much looking forward to working with Toni Mir and the team to bring the ROKA experience to the island together," commented Sven Koch, CEO of Azumi Ltd.

 "We are thrilled to welcome the ROKA brand to our hotel," said Toni Mir, CEO of Cap Vermell Group. "The energy of this concept perfectly complements our luxury resort and we look forward to expanding our exceptional culinary offerings for both hotel and external guests this summer."