Capa at Four Seasons Resort Orlando at Walt Disney World® Resort

As soon as the opulent mirrored elevator doors opened up on the 17th floor of the Four Seasons Resort, my wife and I were greeted with the vibrant entrance of Capa, which boasts a striking palette of black, grey and crimson, inspired by the Basque culture, an area of northwest Spain and southwest France. A gorgeous red ceiling art piece by Netherlands based artist Peter Gentenaar flowed above the restaurant’s ceiling like a matador’s muleta leading us inside. The centerpiece of Capa is a dramatic open kitchen complete with lively cooks, dancing flames and heavenly aromas. To say the rooftop view from Capa is breathtaking would be an understatement. The venue’s high ceilings, wall-to-wall windows and spacious terrace provide unrivaled and truly magical vistas of Walt Disney World, spanning from one side of the horizon to the other. Absolutely incredible.  Upon being seated at our cozy, window-facing booth, we were graciously welcomed by our server Kevin, who expertly guided us through the eclectic menu as well as the highly visual iPad-based cocktail and wine menu.  We began the evening with some cocktails and a selection of appetizers. My wife enjoyed the Fresa Jardin, a pleasantly refreshing ice cold Belvedere vodka-based cocktail with a strawberry flavor and a hint of basil. I had the Hurricane in the Gulf, which was a delicious blend of Myer’s dark rum, butter-washed rum with passion fruit and grenadine, served in a frost-covered glass. Before I could take my second sip, my wife snuck a quick sip of my drink and liked it so much that she ordered one for herself. Our appetizer sampling consisted of the chef’s selection of artisanal cheeses paired with a  succulent honeycomb, freshly baked flatbread, delicious dates and three savory croquetas served with a delightfully mild red pepper sauce.

View of the Magic Kingdom Fireworks

View of the Magic Kingdom Fireworks

After enjoying our appetizers, Chef Gabriel Massip introduced himself to us and offered a deeper insight into his culinary creations, which we found fascinating and enjoyed thoroughly. At this point, Kevin freshened up our beverages and suggested that we experience the Magic Kingdom fireworks on the balcony while the final touches were put on our entrees.  The view of the Disney fireworks was absolutely inspiring. With each explosion the night sky lit up with a brilliant, world class display that visitors travel vast distances to enjoy. My wife and I felt fortunate to be residents of Central Florida and grateful to be able to enjoy this type of experience locally at Capa. As soon as we returned from the balcony, our entrees were presented. My wife had the 1.25lb Maine Lobster with a side of asparagus served with lemon truffle sauce. She has enjoyed plenty of top notch lobsters in the past, as my family lives in Rockland, Maine, but she remarked that the lobster at Capa was one of the most meat-filled and flavorful that she’s ever had. 

The Maine Lobster

On my side of the table, I was loving the tender 12oz Prime Bone-in Filet that was cooked to absolute perfection. This was accompanied by a side of the patatas, which were pureed Yukon Gold potatoes mixed with brown butter and seasoning. The patatas blended with the filet cut perfectly and served as one of the best steak sauces that I’ve ever had. It was almost time to think about heading home when we were presented with a delectable, chef inspired dessert. It was a scoop of red pepper-infused chocolate ice-cream with a side of sugar and cinnamon coated churros. The juxtaposition of the pepper and the sweetness of the chocolate made for an amazing dance of flavor on our palates. Very unique and very good.

Completely impressed at the first class, date night that Capa provided, we headed back through the mirrored Four Seasons’ elevator doors, satiated and vowing that we’d soon return to enjoy another magical evening.


Four Seasons Resort Orlando at Walt Disney World® Resort
10100 Dream Tree Blvd., 17th Floor,
Lake Buena Vista, FL 32836