Capa

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.

• A 17th-floor dining room designed around scale and spectacle, with sweeping views and terraces that turn fireworks into part of the background noise.
• A menu that plays two registers at once, tapas and raw-bar plates early, then a serious wood-grill section for steaks and wagyu.
• Spanish flavour cues show up throughout, garlic, paprika, sherry, jamón, rather than as a theme-night garnish.

• Yellowfin tuna, used in the tartar de atún with preserved lemon and quail egg.
• Shrimp, in the gambas tapa with chili and egg yolk.
• Sherry-braised mushrooms, lifted with dried cherry.
• Creekstone prime beef, a backbone of the grill section.
• Miyazaki A5 wagyu, offered by the ounce and in flights.
• Jamón de bellota, served as a headline charcuterie order.
• Melon and green apple, paired in the gazpacho de melón dessert.

Rooftop steakhouse with a Spanish accent

Capa sits high above the resort on the 17th floor, built for big views and celebratory dinners. The cooking borrows freely from Spanish traditions, then runs it through a modern steakhouse grammar, crudos and tapas up front, a wood-grill spine in the middle, sweets that lean clean and bright at the end.

What the menu looks like

• Crudos and raw-bar plates, including yellowfin tuna tartare with preserved lemon, quail egg, and crisp potato threads.
• Tapas-style starters such as gambas with chili and egg yolk, and jamón croquetas.
• Grill-led mains, from Creekstone prime cuts to Miyazaki A5 wagyu, plus seafood like lobster and Chilean seabass.
• A signature dessert called gazpacho de melón, set up with green apple sorbet and saffron meringue.