The story
Capa occupies the 17th floor of the Four Seasons Resort Orlando, offering a romantic setting with both indoor and outdoor seating. The open kitchen and wood-burning grill are the heart of the space, allowing guests to watch chefs at work. On the patio, diners enjoy nightly views of the Walt Disney World fireworks. Live Spanish guitar music adds to the ambiance on Wednesday and Saturday evenings.
The menu reflects a Spanish influence, with offerings that range from fresh Florida seafood to small plates and expertly grilled cuts. The wood-burning grill imparts a distinctive flavor to steaks sourced from Creekstone Farms and other premium producers. Small plates like gambas (shrimp with egg yolk and chili) and croquetas de jamón serrano showcase the kitchen’s attention to detail. A raw bar, Spanish charcuterie, and cheeses are also available. Among the larger dishes, the Miyazaki Wagyu flight, Iberico Pluma with Marcona almond romesco, and a paella of saffron rice and maitake mushroom stand out. The wine program, overseen by Sommelier Thomas Rotherham, offers a regional pairing experience and has earned recognition from Wine Spectator.
Capa holds a Michelin star, awarded for high-quality cooking. The restaurant has also been named to Wine Enthusiast’s list of Best 100 Wine Restaurants in the U.S. and received the Wine Spectator Award of Excellence. Its Spanish authenticity is certified by the Embassy of Spain. Executive Chef Fabrizio Schenardi leads the kitchen, supported by Executive Pastry Chef Rabii Saber and a dedicated team. These honors reflect the restaurant’s commitment to its Spanish-steakhouse identity.
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