Capa — Restaurant in Bay Lake

My husband and I have been trying to get reservations at Capa since the middle of last year. Each time we would call for a birthday celebration, or holiday, or anniversary, we were told that we couldn't patronize the restaurant unless we were also staying at the hotel. Finally a few weeks ago we were able to get a reservation for dinner. In hindsight, I wish we hadn't.

When we arrived at the restaurant the hostess brought our party to a small, square table for four directly across from the open kitchen. It was against a wall and honestly looked completely out of place. That entire side of the restaurant lacks the beauty and ambience that the lounge area has and it completely changes your experience. We asked if we could sit at another table around the corner that at least had a window view, but we were told that it had been reserved by another party. I took a mental note that apparently somehow you could reserve a specific table in the dining room, who knew?

We ordered drinks and a couple of small plates. The drinks were all good. The croquetas had no ham flavor and the texture was off-putting. The pulpo was chewy and rubbery, and the pan con tomate was ok, but the tomato topping was too sweet.

For our entrees, I ordered the 8 oz filet and he ordered the short rib. We ordered the patatas bravas and mushrooms to accompany our entrees. My steak was cooked medium as I ordered and tasted good, but I was surprised at the cut of it. I am used to getting a thick cut of meat when I order filet at a nice restaurant, but this one was thinner and not as tender of a texture as I am used to.

My husband got his short rib and to say that it was ALL fat would be an understatement. He kept cutting and cutting and each cut only yielded more greasy-looking fat. It was appalling to see the cut of meat that this "Michelin Star" restaurant was serving, for $68 no less. Is this not something that the cook (there can't be a chef back there) would notice when they are preparing the meat? Why would they send out what is essentially a chunk of fat to a patron? When the waiter came by my husband showed him the pile of fat on his plate and he took the plate away and said he would bring another. At that point my husband had lost his appetite and really did not want another plate, but they brought it anyway. It is interesting to note that the second short rib had a lot more meat and hardly any fat.

The sides that we ordered, much like the apps, were disappointing. Patatas Bravas are my favorite potato ever, but these were NOT patatas bravas. They had a tomato sauce on them, but no spice whatsoever which is comical as "patatas bravas" literally translates to "spicy potatoes." The portion size was also hilarious as it wasn't enough for ME to eat, much less to share with anyone. The mushrooms tasted like boiled mushrooms, nothing special, no flavor.

We ended the meal with two desserts: Pastel de Almendras y Aceite de Oliva and Valor Chocolate which were each very good, but again super tiny portions.

The "icing on the cake" of this terrible dinner was the fact that we specifically made our reservations on a Saturday night so we could hear the Spanish guitarist during our meal, which I mentioned to the person that took our reservation. That person did not tell me that we had to be seated in the lounge in order to hear the music. We could not hear the music all the way on the other side of the restaurant, by the wall, in front of the literal flames of the kitchen making it at least 10 degrees hotter. All we could hear was the kitchen, and the "elevator music" over the speakers. So much for ambiance. Oh and the table that we asked the hostess for by the window? That stayed empty our entire dinner and was still empty when we left.

I am convinced that Disney paid a pretty penny for that Michelin star, because there is NO way that Capa earned it. My advice is to go to Bull and Bear or KRES if you are craving a steak or Santiago's Bodega if you are craving tapas. Capa will just leave you hungry, disappointed, and hundreds of...

On A Saturday night, June 9th 2018 to be precise, my wife a friend and I decided to go out for a nice dinner at a well-known Spanish restaurant at Downtown Orlando. The name “Ceviche”, it used to be a decent quality restaurant with the added bonus of a “Live Flamenco Show”. Once we arrived, we found out that Corporate cancelled the main attraction it became just an average Spanish Food restaurant. *We decided to leave and look for other options. Some time ago my --Primo Sean-- recommended a place called “Capa”, which is at one of the Disney’s properties. *We asked Google to lead the way. Right at the gate we knew by the way we were saluted that this wasn’t your average place. The way they spoke to us and their detailed directions said allot about their high level of customer service. There will be more about that in a second. We reached the valet, which if you dine at one of their restaurants is free of charge. They were very polite and pleasant people. The whole place is well decorated. and your way to the 17th floor prepares you for one of the best ambiance in the entire central Florida area. I have to point out that we arrived at 10:06pm which it was 6 minutes past the main dining area closing window. We proceeded to talk to the manager to see if they could make an exception. He went to check with the kitchen and came back with the good news, they were able to make an exception on this occasion. We appreciated that very much. I believe in rules and procedures, but we are all humans and exceptions sometimes can be made. The ambiance music was modern but adequate, would prefer some Spanish themed tunes but I have to say this one went very well with the decoration, which it was modern, artistic, elegant to say a few words. There was plenty attention to detail, but not overwhelming. We felt totally welcomed.

Their wine selection had an excellent combination of sparkling whites, medium, mild and full bodied reds, sweet whites, and more.

I had their version of mojito, to which they add a twist of passion fruit. It was good. I should have gone with a medium red, but I’m a mojito fan so I had to try it.

I have to also talk about something that I pay a lot of attention but not many people talk about, the restroom. It was very clean with a nice smell. Contemporary design, automatic faucet actuation, real cloth towels. The darker colors and elegant theme was present here too.

Their open kitchen goes extremely well with the whole theme. You can see everyone working diligently and harmoniously to please their customers. On top of the kitchen counter they had a “Jamon de Bellota Leg” and a basil plant, those two elements added a nice touch.

The servers attire is full black, which I found elegant and make themselves part of the background/scenery.

Seating was simple but comfortable. The table was well arranged, with every single silverware piece that a top of the line restaurant deserves.

Here are some of the dishes we had: Cauliflower - Crisp, salty-sour, good seasoning.

Patatas brava - Soft and creamy potatoes, with a hint of Chili pepper.

Pescado Al Pil Pil - Good taste, although probably a little too fishy for some. It had some crusted shaved olives. And the crème, ahhh that cream. Lemon based but not too sour. It was a perfect touch. This was also accompanied by crispy vegetables.

Berenjenas con miel - Cubes of eggplants with fresh semi melted white cheese, herbs and a hint of honey. Salty and sweet tones.

We also liked the combination of English and Spanish in their Menu. It is kind of unique. In terms of price/cost, what can I say? You get what you pay for. But let me point out you don’t have to go all in / high roller style to enjoy this place. A nice wine and couple of appetizers will make for a wonderful evening without breaking the bank.

I would like to give my thanks to our server for the evening “Jenny”. She was wonderful. Also, my thanks and gratitude to the manager “Bryan”. You and your staff members where a centric part to create one of the best...

Dining at Capa, perched atop the Four Seasons Orlando, was nothing short of spectacular. From the moment we entered, the dark, romantic ambiance set the tone for a memorable evening. The service was impeccable, thanks to our exceptional server, Juan B. His style struck the perfect balance—knowledgeable and personable without overwhelming us with information, allowing us to explore the menu at our own pace. Now, let’s dive into the dishes because they deserve the spotlight:

Pan Con Tomate: This classic Spanish tapa was elevated to perfection. Adding the Jamón de Bellota was a game-changer—it was sliced to the ideal thickness, allowing its rich, nutty saltiness to shine without overpowering.

Croquetas: These croquetas were creamy and indulgent, with the jamón crisps adding a much-needed crunch to balance the béchamel’s richness. While delicious, I felt the dish could have benefited from a touch of brightness to cut through the heavy creaminess.

Pulpo: The octopus was tender, with a slight meatiness imparted by the paprika marinade. The real star, though, was the butter bean, chorizo, and mirepoix sauce base. The chorizo added a smoky depth, the butter beans brought a creamy texture, and the mirepoix provided just enough structure to tie everything together. I would happily eat this sauce as a standalone dish—it was that good!

Remolacha: A wonderfully surprising mix of flavors and textures. The play between the salty and sweet beets, the textured almond butter, and the nutty Queso Majorero was delightful. The quince masquerading as a beet added a quirky playfulness to the dish. The portion size was perfect—any larger, and the almond butter’s richness might have been overwhelming.

Ibérico Pluma: This dish was life-changing. The pluma, a cut of pork that was new to us, was unbelievably tender and juicy. The nutty romesco paired beautifully with the meat, while the Valencia orange provided a subtle citrus note to balance the earthiness. Adding a poached lobster tail to create a surf-and-turf combo was a stroke of genius—the lobster’s delicate sweetness complemented the pork impeccably.

Calabaza: This might have been the surprise star of the meal. The squash was perfectly roasted—soft, buttery, and smoky—with the hazelnuts and sage picada adding just the right amount of crunch and herbal freshness. Every bite was a joy.

Coulant de Dulce de Leche: This is the signature dessert for a reason. The dulce de leche lava cake was perfectly baked, with a molten center that paired wonderfully with the creamy banana ice cream - its tropical notes perfectly balanced the richness of the cajeta. The chocolate velouté added a velvety depth, rounding out the dessert with a hint of bitterness to offset the sweetness.

Delicia Exotica: Light, refreshing, and beautifully presented, this dessert was a testament to the balance of flavors. The coconut sorbet was creamy yet delicate, and the mango-passion fruit center added just the right amount of tartness to round out the dish.

Even the teas were remarkable! The blueberry tea with dinner and Earl Grey for dessert were aromatic and full of fresh, rich flavors. It was clear no detail was overlooked.

From start to finish, Capa delivered an extraordinary dining experience. The Michelin star is well deserved, and I cannot recommend this restaurant enough. Whether you're a local or visiting Orlando, it’s worth the trip for this culinary...