Capa, a Contemporary Steakhouse with Spanish Flair at Four Seasons Resort

Capa, a contemporary steakhouse serving delicious Spanish influenced cuisine, recently opened to the public.  I had the pleasure of attending a preview of what promises to be a fantastic feather in the hat of the Four Seasons Resort, Orlando (located inside the magic gates of Disney World). Located on the 17th floor, there is a magnificent view of the nightly fireworks from Disney’s Magic Kingdom from the veranda which is the perfect place to unwind and relax after a day in the parks.

My next date night with my husband will be kicking off with cocktails on Capa’s veranda which offers tremendous views of Epcot, the Magic Kingdom as well as the Swan and Dolphin Hotels.  I rarely drink gin, however, the Capa Gintonic (a signature Capa cocktail) was absolutely refreshing.  The Capa Gintonic is made with a very smooth Scottish Caorunn Gin, tonic water and garnished with floating raspberry, key lime, fennel front, juniper berries and red apple and I promise you will not be disappointed – go ahead, try one and you too will soon be a Gintonic Fan.  Here is a link to Four Seasons’ Resort’s Facebook Page that shows Julie demonstrating the perfect pour.

The Four Seasons Resort is an ode to Florida’s early revival architecture with Spanish terracotta tiled roofs, massive arches, marble and lofty ceilings. The hotel’s interior designer is Andrew Miller, while restaurant interior designer is the Puccini Group out of San Francisco. The contemporary feel is a really great contrast and compliment to the Spanish architecture.

The first thing I noticed as I walked into the dining area of Capa was the massive red “cape” that appears to be billowing in a breeze on the ceiling of the restaurant.  The kitchen is visible to the dining area, in the kitchen the chefs seemed focused on perfection and the result was incredible, as you will see below in the pictures.  Every course was delicious and the attention to detail is evident even with my amateur photography.

Some of the dishes we sampled were brought out by Francis Biondi, a former contestant during season five of Fox’s MasterChef reality series.  I found everyone at Capa to be extraordinarily knowledgeable about every dish.  Stephen Wancha is the Director of Food & Beverage, and Fabrizio Schenardi is the Executive Chef, both Stephen and Fabrizio are from the St. Louis Four Seasons.  The team has created a wonderful menu which is an offering of seafood as well as steaks for entrees. The Remolocha was my favorite dish, sweet golden beets with a lambs lettuce.  The star of the night was the porterhouse which was succulent, perfectly seasoned and so tender my fork easily sliced through it.  There were rich, creamy “potatas” that complimented the porterhouse perfectly.  We also enjoyed paella made with calasparra rice, mussels, clams and chorizo.  The only dish I didn’t absolutely love was the Rabano – and that is because I do not particularly like radishes.  Everyone else at the table loved it though.

The price range for the Capa steakhouse is $36 to $69 with sides available for purchase separately.  I found an online menu and have included a screenshot of it below.  Of course, this is just something I found online and these options may or may not change.  It does provide a glimpse of the pricing, types of dishes offered and will most likely make your mouth water.

Have a look at these photos of this absolutely decadent dinner!


The evening’s menu and a refreshing Capa Gintonic, a signature cocktail, above

The Capa Steakhouse’s ceiling features a billowing red “cape”


Below, delicious, slightly sweet Remolacha prepared with beets, buttermilk, lambs lettuce


Below, Paella with Calasparra rice, mussels, clams, chorizo and peas


Below Cerdo prepared with pork belly, apple and marcona almond


Below, Acelgas prepared with swiss chard, pine nut and raisins


Below, Porterhouse with pickled peppers and salsa verde


Below, Gambas – prawns, chili, romesco


What meal is complete without dessert? Below, Churros de Madrid with a two rich sauces for dipping






View from the terrace of Capa.  Outdoor terrace dining will be offered.