Capa Steakhouse & Bar

A few weeks ago my husband rang in a new year atop the 17^th floor at Capa. This was no ordinary night or turn of the calendar, this evening at the Four Seasons marked something special — a farewell to his 20s. As his birthday grew near I could tell he was dreading turning the big 3 – 0, so I decided to make sure his last day as a 20-​something was memorable. I love that my husband appreciates the finer things in a meal — good wine, steaks prepared with precision and curated ingredients — so I knew he’d enjoy a night at Capa celebrating his impending decade changeover.
Inspired by the Basque culture, an area of northwest Spain and southwest France, Capa’s cuisine is inspired by authentic Spanish offerings with a modern twist. Their diverse offerings range from fresh Florida seafood to small plates and expertly grilled cuts. An open kitchen and wood-​burning grill allow you to get close to the action, while outdoor patio diners enjoy views of the nightly fireworks at both Epcot and Magic Kingdom.
Critics alike from Wine Enthusiast to Orlando Magazine are taking note of Capa’s culinary and wine expertise, so we were thrilled to try for ourselves. And now, we invite to relax, pull up a chair, as Spork Orlando proudly presents… our dinner. {Bonus points if you can name that movie quote}
Imbibing: Kudos to you Capa for starting off our night with some bubbly, which we followed up with a glass of Sauvignon Blanc from Cakebread Cellars. And yes — they serve Cakebread
. A rare sighting on a wine list, but one that I welcomed with an open wine glass. My husband opted for the In Spanish Fashion complete with a torched orange and frozen Vermouth ice cube, which meant his glass was never watered down and increased in flavor complexity as the cube melted.
Next up, we made our way through the Para Picar and Appetizer sections of the menu. From the finest salt to manchego cheese, we feasted on a variety of authentic tastes before our entrees. Here are some small plates and bites you must experience before the main event.
Dátiles: Proof that bacon makes everything taste magnifique. These bacon wrapped Medjool dates are a luxurious sweet and salty combination drizzled with a dash of maple.
Cerdo: Or in other words, pork belly. A decadent take on an often poorly prepared dish. Tender and rich, this plate will make your taste buds question everything they think they know about pork belly. Capa brings home the bacon with this take on pork belly.
Cocas: Perhaps the most unexpected dish of the night, but one I’d go back and order again without question. This flatbread is topped with smoked goat cheese, red onion and bacon, sprinkled with a side of the finest salt I’ve ever tasted, this para picar made quite the impression.
Carne: Beef carpaccio sliced thinner than paper, then topped with truffle and brown butter. A melt on your tongue type dish that you wish came with seconds.
Aceitunas: There are two types of olives in this world, bad ones… and good ones. And Capa, even your olives were memorable! A super simple, no frills dish that proves Capa knows how to pick the finest ingredients for all of their dishes.
You could have rolled me out of Disney World at this point, but we still had more food coming. Next up… steak!
Filet: Instead of «Filet Mignon» or «NY Strip», the steak menu names are categorized by the farms where the steaks are sourced. Their 8 oz. Prime filet was juicy and tender in all the right places and served with a parade of salsas.
Bone-​In Ribeye: Aged for 40 days and packed with flavor in all it’s 16 oz. glory. A steak filled with gluttony goodness.
And since we were clearly starving at this point, (insert sarcasm here), we ordered dessert. Calories don’t count at Disney, right? We were treated to an instant sugar high between the churros, olive oil cake and creamy ice cream. Not overly sweet, these desserts were the perfect ending to a memorable night.
So if we haven’t convinced you already, now’s the time to visit the brilliant team that is Capa. It’s truly magical.

WOW is the perfect word to describe this restaurant. Before you even get to the restaurant you have to go through Golden Oaks development where all the 3 million plus custom homes made by Disney are. After going through the winding road you see the huge 4 seasons resort right in front of you and valet. THen head up to the restaurant on the highest floor. Once there, the bar is right in front of you with phenomenal cocktails and wine. Pricey-​yes-​but all worth it. After you get your drinks you can go to the balcony and watch the majestic view from this restaurant and catch the fireworks. Now to the main part, while out on the balcony the server actually comes over and tells you when your table is ready. The food is excellent. The rack of lamb– best I have ever had, and I have been everywhere in orlando. It is a great value. We also had the charcuterie board which was great and enough for 4 people to munch on. I went on a couples date and everyone had a great time. This restaurant has a huge WOW factor. Coming here, makes you forget your NOT on vacation. Great place for the locals. Best of all, you can linger around Four Seasons and act as a staying guest and visit there amenities.

Great atmosphere and the lamb chops are too die for. Our bartender «Andy» was very personable and helpful. Overall experience two thumbs up!!!

High atop the über luxurious Four Seasons resort and spa on the 17^th floor beating the California grill’s 15^th floor as Orlando highest restaurant.
No a guest not a problem Capa is open to the public, and as a local it felt like a mini gate away from the hustle and bustle of O-​town.
Exemplary service and delicious decadent food makes Capa a must for lovers of Spanish cuisine.

Do it — just do it. Capa was great — reasonable prices for Four Seasons experience! Great lay of the land view from 17^th floor — you can see most of the Disney resorts from their balcony/​patio.
We enjoyed our Easter Brunch — we had doughnut holes, cinnamon roles, egg frittata, crab en crout, shrimp n grits, smoked salmon w/​unique drinks (gin/​tonic spritzer w/​juniper, lime and raspberries). Very good balance of quality and value!
We went w/​kids and the restaurant does a great job remaining family friendly in a modern, design-​centric environment. That’s family-​speak for: the Easter bunny visited our table in this chic restaurant. Awesome.
Well done!

I am confident this is my fave place in all of Orlando! The menu is amazingly set up. I’m a sucker for small plates and Cava does this well. The ambience is riveting and the food is great, all of it. The wine list is rather pricey, but it’s good. My suggestion would be to integrate a few normally priced bottles. I was hard pressed to find anything south of $ 80 on the menu. Our server was great and the place is kid friendly, albeit very sophisticated. To end, the cauliflower is world class. I know it sounds lame, but they’re amazingly amazing. Try them… and everything else on the menu until you burst!

My family came here with my daughter who is 1 year old. They have great food and friendly staff. This restaurant is kids friendly! (they have healthy kids menu which I loved) My daughter had boiled veggies. We watched the fireworks around 8pm and had amazing time here.

Great steak, desert and service. It is a mush have anything you are staying at the Four Seasons Orlando

By far the best dinner I’ve had in Orlando! Wow! Made sure to get here by 8pm, so we could watch the fireworks. I didn’t know we’d see fireworks at Disney and Epcot simultaneously from the rooftop patio! Awesome! Then we got seated at our table. We ordered the following:
Drinks– Leche Frita and Tahona, both were soooo good
Tapas — Cerdo and Charcuterie… again awesome! (Cerdo was the pork belly, in case you didn’t know)
Entrees — 8 oz Filet Mignon and 16oz Rib Eye — yum yum yum
Here’s the kicker. They were offering Grade A-​5 Wagyu beef that night. So, we got the 4.7 oz of that to share. OMG OMG OMG, I couldn’t believe how it tasted or melted in my mouth. I’ve never had that before. I feel spoiled and will have a hard time eating regular steak again.
Service was good, atmosphere was good, everything was good. I will definitely be coming back here. It’s pricey, but worth every single penny.

Great service and great food with an awesome atmosphere. Filet was delicious and the Churros are so tasty!

the best rib-​eye steak I’ve ever had. Sides of mashed potatoes and mushrooms were fabulous. Also had tapas which were incredible. Everything tasted sooooo good. Service was very good and helpful. You can watch Disney fireworks from the outside patio as well. The restaurant is on the 17^th floor. Everyone just stops eating and goes out to watch. Lots of fun. Try the olive oil cake for dessert, delicious. Give it a try you won’t be disappointed. After dinner you can stroll around the 4 Seasons resort. It’s incredibly beautiful.

No, no, no… Food not to the expectations
First of all, Spanish cuisine is full of layers of flavors hitting your palate multidimensionally, that sure didn’t happen.
TAPAS
Patas bravas, tasteless and burned
Octopus, a bit rough
Pimientos del Padron, acceptable
Gambas, beautiful to the eye but missed the spot on taste
Pork belly, that was good!
ENTRIES
Lomo de cerdo, short on the flavor but very juicy
Contrary to most other dishes, the NY Strip, the setas and the Lamb were just perfect. Temperature, seasoning, amount, just right…
I must also say that service was spot on… Thank you Jerrad!

Love it. Our go-​to steakhouse in Orlando. Service, food, and atmosphere are always top-​notch. We’ve been here 6 – 7 times, and the place is consistently amazing.

We had our 3 year old with us for dinner and he loved the chefs grilled cheese and French fries! I had an amazing fish and the desert was incredible. I highly recommend this restaurant.

Tonight my family and I dined at Capa. It was one of the best dining experiences that I have had the pleasure of enjoying.
Mikael, our waiter, was knowledgeable and friendly. He was affable to the children as well. Mikael even meowed delightfully along with our young daughter.
As can be expected, the food was superb. The food combinations on our plates were a perfect blend of new and old world cuisine. Tastefully selected Spanish guitar music added to the overall ambience and the view of the Disney World fireworks was spectacular.

Our first time…
Food and Service was Excellent!
Limited but Wonderful Menu.
Very HIGH END for price but worth the experience.

Best spot in Orlando. They have a great lounge are outside with great views. The menu had so much to offer and the steaks were amazing.

This restaurant is both great for big groups and romantic dates. Its at the top of the Four Seasons and every night at 10pm you can go out on the balcony and watch the fireworks from Disney. It’s Spanish tapas style, so you get to order a bunch of small plates to share. Here are my top three choices:
1. Calabaza | Squash blossoms stuffed with crab and saffron and then fried
2. Mejillones | Mussels and perfectly crisp pieces of bread mixed in with it
3. Croquetas | Ham and cheese all wrapped up in a fried crispy package

The restaurant is in the Four Seasons, near Disney, so it gets big points for beauty of location and, as should be expected, top quality service. It also scores big points for being located at the top of the hotel, on the 17^th floor, where the Disney fireworks can be viewed from the many windows and the outside dining area. My group thoroughly enjoyed the fireworks from the balcony, with a glass of Moscato in hand. Our server was knowledgeable and made lots of suggestions on menu items. We opted to order several tapas and share.
So why the lack of stars? The food. We were all incredibly disappointed. It wasn’t bad, but it wasn’t great either. It was just okay, and at the price point of the menu items, just okay isnt worth it. The deviled eggs (correction, egg) left me thinking, «I had better at the Unilocal holiday party at the Science Center. Darn, I can’t remember what place made those. Actually, my mom’s are better to». The chili shrimp was blah, the goat cheese flat bread with carmelized onions and bacon fell so short that everyone was done after one bite, and the ham croquettes (on the server, just because) lacked pizzazz to. The fried cauliflower was a step up, but not by much. There was one dish that won us all over, the chorizo with roasted poblanos. Well, the chorizo at least. A couple of us opted for dessert considering we hadn’t actually eaten much; the lemon cake with honey and yogurt sorbet was my choice and I found it to be wonderful. The dessert and Moscato were definitely the highlights of the meal itself. Many have given this restaurant rave reviews so maybe we missed with our choices (maaaaaybe). If I were to return I would skip the tapas and go with a steak and maybe the cheese board I was contemplating, but I don’t plan on returning any time soon.

The Four Seasons Hotel at Disney World is oddly the most austere Four Seasons I’ve been to, all hard surfaces and glaring lights. It’s the sort of place where the artwork is mostly square canvasses of one solid color.
Unfortunately, this austerity continues into the restaurants, including the flagship Capa on the 17^th floor. What could be a real gem of a restaurant is defeated by an environment that sacrifices warmth for trendiness.
Certainly Capa has a lot to offer in the way of food. During a marathon evening of wine tasting we tried more than half the menu, and liked most of what we had.
The Hamachi Crudo, served with Clementines and a crunchy Horseradish topping was everyone’s favorite, and we had two orders and wanted more.
The Charcuterie Board was the best I’ve had. It includes Jamon Serrano, Cantimpalo, Lomo and we added some Iberico. The Lomo was particularly good.
The olive asortment included Arbequina, Gordal and Empeltre on the night we were there. Some were pitted, some not, and being served slightly warmed really increased their flavor profile.
The Shrimp coated with Chili were very pungent, a bit overwhelming with ours wines.
Patatas Bravas Potatoes looked like tater tots, but were amazingly fluffy, with a delicious Paprika and Black Garlic coating – some of the best potatoes I’ve ever had, and small enough to not feel guilty.
I’m not a big Pork Belly fan, but this version had been seared extra crispy, and I ate all of the generous portion.
The Octopus was chewy and lacked the crisp char needed to make it interesting.
Veal Cheeks had a gamey aroma that was quite unappealing.
The roasted Cauliflower was delicious, and served with a sunny side up egg for dipping.
For entrees we tried the 8 ounce Filet and the 12 ounce New York Strip. Both were prime. The filet, having been marinated, had an exotic succulence. The strip boasted a great smokey flavor from the grill and dry aging. Both were pretty pricey, but worth it.
The Bernaise Sauce was unusually thin (and a scanty portion) but proved to be a delicious dipping sauce for the strip, and its thinness actually made it a better accompaniment. It had lots of traditional Bernaise flavor.
The best side dish was the diced Carrot and Celery Root served with Pesto. The Swiss Chard and the Wild Mushrooms were both unremarkable. Yukon Gold mashed potatoes with Brown Butter were good, but not as good as they sound.
We also had an assorted dessert platter with ice creams, cakes, and some really good churros.
Service was up to the Four Seasons standard, with everyone extremely helpful and friendly.
Capa is lucky to have Jill Davis as Sommelier. She is perhaps Central Florida’s most knowledgable sommelier, and provided wonderful wine service and interesting comments on the wines we had. The wine list is superb, and excellently priced.
It’s worth the hunt for an unlocked door so you can view the Disney fireworks from the terrace outside, which is a welcome escape from the boxy dining room and open kitchen.
I wouldn’t hesitate to return to Capa for the great food and wine service, but it’s not a place I’d pick for a cozy or romantic evening. With different seating, surfaces and lighting I’d be there every week.

Capa is the Spanish themed restaurant in the Four Seasons Orlando. It serves up small plates (tapas), steaks, drinks, and offers a balcony in which you can catch the Magic Kingdom fireworks show from a distance.
My Overall Rating — 4 Stars (Atmosphere, Service, Food, Return)
Atmosphere — Like everything else at the Four Seasons Orlando, Capa is beautiful. The restaurant sits atop the 17^th floor of the hotel. There is a bold, red, full service bar in the entrance. The restaurant itself has a red theme throughout, including a beautiful red art piece hung from the ceiling. The kitchen is open and exposed, so you can see the hustle happening in the background. But what really sets Capa apart is the fact that you can exit to the balcony and see the fireworks from Disney’s Magic Kingdom. 1 Star.
Service — Nothing but great Four Seasons service. Our server was extremely knowledgeable about the menu and the concept. He walked us through the tapas options in addition to some additional new items off the menu. I love servers who are passionate about food and do a great job describing the potential entrée. Also, our server even replaced our dessert order (churros) because it got cold while we stood outside watching the fireworks. 1 Star.
Food — Our meal was very high quality; however, other than having tapas/​small plates, I really did not get a true sense of a Spanish theme. The dishes that were the most memorable were the tender, braised pork belly in apple butter and flash-​fried cauliflower. We also tried a new item that was off the menu: it was a series of carrots prepared multiple ways with quinoa. Honestly, I really enjoyed this dish but I think there were just too many flavors and textures on one plate that I really couldn’t get a consistent feel for it all. For our main course, we selected perfectly grilled, succulent lamb chops along with a bone-​in filet. The filet was a bit overdone, and honestly quite forgettable. The meal ended with an order churros that we happily dipped in dulce de leche and chocolate sauces. One last note, Capa is very expensive. The meal was a great experience, but it was also a great expense. 1 Star.
Will I Return? — Yes. If I ever get the chance to stay at the Four Seasons in Orlando again, I will definitely revisit Capa. However, my next visit may simply be to order some churros while I sit out on the balcony to enjoy the fireworks. 1 Star.
My Unilocal Rating Scale (Sum of all parts):
1 Star — Atmosphere — Is it a cool dive? Perhaps an upscale place? No matter the type, atmosphere plays a big part and I’ll give a star if I like it or thinks it has great charm.
1 Star — Service — You can have a great meal with bad service. But that’s also what can make a five star joint drop to four. It’s important to the dining experience that service is great and on point.
2 Stars — Food — I’ll award up to two stars for the food, since this is the main reason we dine out. Sometimes the extra star is given for value, but it’s really all about the food.
1 Star — Will I come back? — If I know for a fact I’ll return, I’ll give this a star. A place has to make an impression for me to return.
Each Category can be given up to 1 star except food (2 stars) because I consider all these categories important to the overall dining experience. I will sum them up to provide my final Unilocal score.