Orlando has a new luxurious hotel, the Lake Nona Wave, and with it an upscale cafe, Bacán.

That’s pronounced bah-KAHN and is a Spanish phrase meaning cool or magnificent. I might increase suave and subtle, too, due to the fact eating listed here is a trendy working experience with a modern menu of Latin American-motivated dishes served in a stylishly appointed environment.

My companion and I sat in a booth with buttery leather seats beneath a massive, colorful wall mural with a total look at of the open kitchen area, the rows of banquettes that operate down the center of the space and the cluster of gold-mesh hexagonal light-weight fixtures overhead.

Bacan lights

The executive chef is Guillaume Robin, though curiously he is not credited on the menu. But then neither is the pastry chef, Laurent Branlard, previously of the Swan and Dolphin Resort and the only man or woman to acquire the Planet Pastry Staff Championship twice.

Bacan tartare

I began with the steak tartare, a special presentation that involved miniature pickled mushrooms, bubbles of tomato jam and a dusting of beef chicharrón. Rather of toast details, plantain planks served as the conveyance for the coarsely chopped and well seasoned raw beef.

Bacan tomatoes

My pal selected the Florida heirloom tomato salad, which also integrated pickled peaches, watermelon radishes, crumbles of feta cheese and crackers fashioned out of flaxseed. Dollops of green goddess decorated the plate to be employed or not.

Bacan fish

For my entree I selected the branzino a la plancha, a generous portion of the white fish on a not-so-generous bed of wild rice, with grace note smear of mint and pea puree on the plate and a topping of flash-fried purple kale. The pores and skin of the branzini fillets was wonderfully crispy.

Bacan duck

My companion chose the duck breast, served medium-exceptional in a pureed pumpkin puddle with dots of tomatillo salsa. Preserved swiss chard provided a piquant be aware but the cubes of foie gras lobe were being sufficiently abundant.

Bacan dessert

For dessert we shared Branlard’s banana cream tart, a lovely burst of vanilla curd with a gold leaf garnish. It was mild and heavenly and it might have been the ideal matter I tasted all evening.

The Wave encourages by itself as technologically state of the artwork and to that conclusion I did see a person of those R2D2-like robots restaurants have begun employing to produce plates in the vicinity of the kitchen, but the good news is it was not set into participate in in the course of my check out – the human workers managed really nicely.

Bacan lobby

Bacan ext

The hotel also capabilities an impressive sum of art from the Lewis Selection (as in Tavistock founder Joe Lewis) that fills the partitions of the lobby and spills out to a 50,000-square-foot sculpture yard that features Botero’s Leda and the Swan (explain to the children they are just wrestling) and Arturo di Modica’s Charging Bull, which can also be witnessed outdoors the New York Stock Trade.

The artwork alone is really worth a stop by to the Lake Nona Wave, but the innovative cuisine of Robin and Branlard can make it even a lot more gratifying.

Bacán is at the Lake Nona Wave Resort, 6714 Tavistock Lakes Blvd., Orlando (map). It is open up for dinner day-to-day. The cellphone quantity is 407-675-2000.