Atlantico’s menu is the creation of Executive Chef Jordi who brings his Barcelona roots to life with classic Spanish cuisine to ignite the most discerning palate. The dining experience would not be complete without exceptional desserts from internationally acclaimed Pastry Chef Antonio Bachour, with mesmerizing creations and a nod to Spanish delights.
Atlantico, St. Regis · Bal Harbour
The Atlantico indoor and outdoor spaces located on the lobby level of The St Regis Bal Harbour Resort create a casual contemporary setting with attentive and knowledgeable service. The availability of local and imported seafood from the Atlantic, Pacific and Mediterranean oceans play a major role in the composition of our Spanish influenced Cuisine.
Executive Chef Jordi Valles" presentations are designed to share, creating an atmosphere where exploring different tastes and ingredients become a fun and easy way to enjoy dinner or just a quick bite to eat. The dining experience would not be complete without exceptional desserts from acclaimed pastry chef Antonio Bachour. Chef Bachour brings us mesmerizing creations of flavors from around the world with a nod to Spanish delights.
As if we needed another reason to venture out to Bal Harbour. Known around the world for its high-class elegance and fine dining, St. Regis presents Atlantico at the St. Regis Bal Harbour. Atlantico’s menu is the creation of Executive Chef Jordi who brings his Barcelona roots to life with classic Spanish cuisine to ignite the most discerning palate.
On our arrival, the exuberant staff greeted us, and was kind enough to show us to our destination. The lobby of the hotel exuded simple chic décor and continued with a mirrored foyer. Off to our right was a lavish wine bar, which is sure to be our next night out. As we entered Atlantico the General Manager, Mr. Paul Radu, was kind enough to show us to our table. The restaurant’s décor was simple and provides seating both inside and out. The outside setting was absolutely fabulous, boasting modern fountains and hidden mazes that lead to a private table for two. However, it was a bit too windy for us to enjoy and so we nestled ourselves inside.
Upon sitting we were introduced to several of the staff as well as the Executive Pastry Chef Antonio Bachour and sommelier, Sebastian Verrier. To our delight, the chef emphasized that a tasting menu was prepared for us and that with each dish they had paired a wine/champagne. Our main server, Cooper, was quite attentive to our every need and was kind enough to explain every detail of the several dishes we were presented with.
The first course was a Fried Pepper Padron. These peppers, garnished in sea salt and lightly fired, were sweet and had a mild kick. They were paired with wonderful sweet champagne, which was certainly a great start for opening our palates.
The second course was a delicious house-made Pa amb Tomaquet with a brush of olive oil; Pa amb Tomaquet literally means “bread with tomato”. This dish is originally from the region of Catalan and is considered the start & end to almost every meal.
For our third course we were presented with lightly fried monkfish, Fried Spanish “Chipirones” ($16), as well as Seafood & Sherry Croquetas with a delicious Romesco Sauce ($18). Though we were a little put off from the monkfish, the chipirones and croquetas were certainly enjoyed. The chipirones were light and full of flavor, while the croquetas seemed to melt in our mouths. These dishes were paired with a superb white wine that had a wonderful oakey flavor.
Fourth course was a delectable Pulpo a la Gallega; octopus with boiled potato. The octopus was garnished with paprika, rock salt and olive oil and was the perfect texture.
For the fifth dish I got to enjoy a Lightly Seared Tuna Salmorejo with manchego cheese, fennel, and pine nuts ($20). Each bite seemed only to beckon the next, and I was glad that my fellow diners did not have an eye for raw foods.
Our next course was a Marinated Lamb “Pincho Moruno” topped with melted Brie and seasoned with smoked paprika & Moroccan spices ($24).
For the last main dish before an array of delectable desserts, we were presented with Atlantico Seafood “Zarzuela” that included Maine Lobster, Monkfish, “Cigalas”, Mussels, and Potato ($32 per person). What made this dish just as appealing as the contents within was the display; the stew was placed on the table in its original cooking pot, which was a large ceramic/clay bowl.
The dining experience would not be complete without exceptional desserts from internationally acclaimed Pastry Chef Antonio Bachour, with mesmerizing creations and a nod to Spanish delights. Choosing between his incredible delights is near impossible, and as if he read my mind, Chef Bachour presented us with 8 incredibly decadent dishes. This incredible assortment included: Crema Catalana [Caramelized Spanish Custard, Cinnamon Ice Cream] ($12), Chocolate, Aceite de Oliva, Sal de Mar [Chocolate “Cremoso”, Extra Virgin Olive Oil Ice Cream, Toasted Bread, Olive Oil Jelly] ($12), Cheesecake de Queso Manchego [Manchego Cheesecake, Graham Crackers, Roasted Pineapple, Licor 43 Sorbet, Thyme Syrup] ($12), and Crema Ligera de Limon [Lemon Curd, Pistachio Sponge Cake, Green Apple Sorbet, Greek Yogurt] ($12).
To conclude the evening we were given a small tour of the romantic, maze hidden seating for two and admired the unique water fountain decor. I can certainly say that we left with quite a full appetite and an incredible experience. Our hats go off to an attentive staff that was consistent throughout the night, only adding to the experience. We will definitely be back for more of Chef Jordi’s superb dishes and Chef Bachour’s indulgent desserts.