Capa
Restaurant · Bay Lake
10100 Dream Tree Blvd, Lake Buena Vista, FL 32836
Highlights
Spanish-influenced steakhouse with modern tapas & fireworks views
Spanish-influenced steakhouse with modern tapas & fireworks views
"If you've ever watched the fireworks at Magic Kingdom and thought to yourself, gee—this would be so much better with a wagyu flight, then Capa at the Four Seasons is the place for you. The rooftop steakhouse has a Spanish-inspired menu with familiar favorites like pan con tomate, gambas with a velvety egg yolk puree, and steaks expertly cooked over their wood-burning grill. And don’t get nervous about pacing your meal—the servers time out the delivery of dishes so that nothing gets cold while you step outside to the patio to watch the fireworks. RESERVE A TABLE WITH RESERVE A TABLE" - Jacqueline Dole
"An Orlando favorite known for its Iberico Pork Steak, grilled over oak, offering intense flavor reminiscent of backyard grill-outs." - MICHELIN Guide
"Expect a distinctive experience defined by hickory-grilled steaks and impressive tapas. Kick things off with pan con tomate or pork belly with apple butter before indulging in a main dish, like flame-kissed ribeye with tamarind-ancho sauce. Patatas bravas, that Spanish ode to the potato, is a worthy side that demands attention, while artful plating, like the swipe of piquillo salsa accompanying the tender filet, is a calling card." - MICHELIN Guide
"Calling Capa a steakhouse is like saying flamenco is just a dance. This stunning spot, reigning from the 17th floor of the Four Seasons Orlando, is big on drama -- and that's before the unrivaled views of the nightly Disney World fireworks show. From the subtle design nods to the menu, the Spanish influence is clear. Expect a distinctive experience defined by a hickory-grill that smokes and chars steaks and lamb sourced from Kansas City to New Zealand to Japan. One particular standout is the Iberico pluma served with an almond romesco. Tapas range from familiar (pan con tomate) to creative (octopus with pimenton black pepper glaze). For dessert, consider going classic with a spot-on dulce de leche lava cake paired with silky banana ice cream." - Michelin Inspector
"chef Si showed her skills with an elegant Spanish octopus and Adobo marinated filet highlighting her and Capa's Latin-influenced steakhouse ethos." - Edward Barsamian
