The who: Chef and restaurateur Giorgios Nikolas Bakatsias teams up with former Eataly chef de cuisine Keith Suarino to helm this cozy spot at the recently opened boutique Vintro Hotel.
The space: A narrow dining room that embodies the hotel’s “retro + vintage” aesthetic with Cuban tiled floor, antique-looking chandeliers that elegantly hang from the 30-foot ceiling and green window shutters lining the walls. The far end of the room overlooks a cleaned-up Collins Canal along with a handful of tables on the outdoor terrace.
The dishes: Contemporary Mediterranean. There’s an emphasis on seafood and local ingredients along with gluten-free options. Prices are in keeping with a South Beach hotel with most small plates $8-$18 and mains $16-$32.
Dinner starts with toasted country bread and marinated olives. Then it’s on to goat cheese and vegetable croquettes, caramelized sea scallops served with harissa and speck, and local burrata with heirloom tomatoes. Greek influences shine through in seasonal vegetables served with lemon yogurt and feta cheese, and lamb chops with quinoa.
Desserts go more Italian with tiramisu in a mason jar, chocolate mousse topped with sea salt and olive oil, and a goat cheese cheesecake.
The Bottom Line: Rustic Mediterranean-inspired cooking in a trendy, South Beach hotel.