Aaria at Acqualina

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The restaurant is accented with shades of fresh greens and yellows with floor-to-ceiling re restaurant, Aaria has the most spectacular view of the Atlantic Ocean in South Florida that can be seen from inside the restaurant with floor-to-ceiling windows or from the veranda while enjoying contemporary tropical cuisine. The menu created by Executive Chef Ted Peters offers a sumptuous breakfast, lunch and dinner menu. Signature items include Mongolian barbeque-dipped Niman Ranch baby back ribs; spiny lobster tail wrapped in a kataffi pastry with black sesame streusel and mango-wasabi jus; an open-face crab cake sandwich on jalapeño brioche and bonsai Kobe burgers on warm potato cushions. Prior to Acqualina, Chef Peters served as executive chef of Caneel Bay, A Rosewood Resort, for two years where he oversaw the property’s four distinctive restaurants. Before joining Rosewood Hotels & Resorts, Peters spent five years with the Loews Miami Beach Hotel as the chef de cuisine of Prestons, Peters went on to become the chef de cuisine for The Gaucho Room where he grew the restaurant to a 4-Star, 4-Diamond rating, ultimately leading the kitchen as executive sous chef for the entire hotel.

Picture-windows allowing the warm light to envelop the entire restaurant. A water feature in the center creates a relaxing mood as guests dine while overlooking the resorts tranquility deck and the Atlantic.

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