Capa Bar and Capa Restaurant at Four Seasons Resort Orlando at Walt Disney World Resort official opened this week. Decorated in a striking palette of black, grey and crimson, the 17th level rooftop restaurant and bar features a menu and setting that is inspired by the Basque culture, an area of northwest Spain and southwest France.
“This is the most scintillating restaurant in all of Orlando,” said Stephen Wancha, Director of Food and Beverage for the Resort. “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.”
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 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.
The children’s menu includes mac & cheese, and additional options including roasted chicken breast and a petite filet mignon. Children’s entrees are served with choice of steamed vegetables or french fries.
Capa Bar is open from 5:00 to 11:00 pm and Capa restaurant is open from 6:00 to 10:00 pm seven days a week.