If you had one wish, just one, to travel somewhere amazing, where would it be? How about the Four Seasons? In Orlando? At Walt Disney World Resort? Dining under the stars at the Resorts new signature rooftop level steakhouse – Capa – offering stunningly beautiful views of Orlando, while catering for the Resort guests and local Floridians new, sophisticated dining haute cuisines rich in flavour and ambient in culture? No subliminal persuasions intended here. Just pointing out that the highly anticipated Capa restaurant has officially opened its doors at Four Seasons Resort Orlando at Walt Disney World Resort on October 20. Wish you was here.
Decorated in a striking palette of black, grey and crimson, the 17th level rooftop restaurant is a stylish venue destined to be Orlando’s most sought after culinary hotspot. The menu and setting of Capa is inspired by the Basque culture, an area of northwest Spain and southwest France. Capa Bar and Capa Restaurant are open exclusively during the evening for bar and dinner service.
Designed by Puccini Group of San Francisco, Capa is an elegant space with high ceilings and an open kitchen concept that provides warmth and lends a great ambiance. Capa Bar offers a dynamic setting with a spacious terrace and a focal point of a mural made of antique Spanish coins. Stylish dark wood finishes lead the way into Capa Restaurant, a 122-seat space with a wall of windows. A stunning, vibrant red art installation by artist Peter Genetenaar of the Netherlands flows above across the entire ceiling. Black banquettes and intimate tables set the stage for an upscale dining experience.
An expansive terrace outside Capa restaurant features an additional 31 seats – what some may say are the best seats in town. Terrace diners enjoy a serene view of the abundant woodlands, the lakeside setting with natural wetlands, the Tranquilo Golf Club greens, and views of all four of the Walt Disney World Resort parks. Terrace diners may be able to enjoy setback views of the Wishes Nighttime Spectacular at Magic Kingdom Park, as well as the IllumiNations: Reflections of Earth show at Epcot. The productions typically occur nightly.
“This is the most scintillating restaurant in all of Orlando,” Stephen Wancha, Director of Food and Beverage for the Resort, unabashedly gushes. “The design of the space is absolutely phenomenal – true to Spain’s heritage yet with a modern edge. With the terrace overlooking the Walt Disney World Resort area, offering the most incredible views, there’s no doubt about it – Capa is the ultimate dining destination for any occasion.”
The cuisine at Capa is inspired by authentic Spanish offerings, often with a modern twist. At Capa Bar, small tapas style plates are featured. Crudos include a selection of oysters and hamachi. Embutidos include a cured sausage, created in the Resort’s own butcher shop; both Capa and the Resort’s Italian restaurant Ravello feature a charcuterie program. A cheese plate includes Spanish cheeses Cana de Cabra, Garroxta, La Peral and Manchego. Additional para picar small plates include huevos deviled eggs with vadouvan and espelette;croquetas ham with guindilla pepper; olivas wood roasted olives; caracoles escargot with chorizo, tomato and fennel; and cerdo pork belly with apple butter and marcona almond.
At Capa restaurant, oysters and a Chef’s Seafood Tasting are available, as well as the charcuterie program including Jamon de Bellota, a pure Iberico acorn fed ham. A cheeseboard and charcuterie board featuring Spanish cheeses are available, plus numerous breads, olives, prawns, anchovies and more. The raciones are slightly larger plates including octopus, fluke, king crab, veal cheeks, beets with goat curd, cauliflower with caper and egg, and radish with smoked yogurt and pomegranate.
The main courses at Capa include a seafood selection of snapper or halibut; a paella dish with calasparra rice, mussels, clams, chicken, chorizo and peas; and an assortment of prime meats, including an 8 oz prime filet, a 12 oz bone-in filet, a 12 oz 30 day dry aged NY strip, a 16 oz 40 day dry aged bone-in rib-eye, and a 32 oz porterhouse for two. The meats are expertly grilled on Capa’s wood-burning grill over American white oak, a wood traditionally used in Spanish wine barrels that lends a unique flavour to the meat. A variety of salsas are served to accompany the portions, including a jerez sherry reduction, a rioja red wine sauce, and a verde with cilantro, chives and parsley.
ROOFTOP SPANISH STEAKHOUSE
“Let Capa take you from hand-crafted cocktails to gourmet tapas to the main event.”
Contemporary Spanish steakhouse
Restaurant: 122 seats
Bar: 52 seats
Private dining: 35/35 seats
Bar: 31 seats
Private Dining Rooms
Capa offers two visually appealing private dining rooms that each seat up to 35 guests.
Recommended to Reserve a Table