CAPITÁN SUIZO RESTAURANT

In the open-air beachfront “a la carte” Restaurant, the chef Roland Brodscholl has been delighting the guests since the opening of the hotel with his fusion of European cuisine and tropical influence. A great deal of importance is given to fresh ingredients and cooking “a la minute”. Over the years, the Restaurant has gained a distinct reputation in the region. During some days of the week the restaurant offers live-entertainment with marimba music and folkloric dance groups. During the dry season the restaurant hosts BBQs and private candle light dinners on the beach.

“Since 1995 I am “Chef de cuisine” at Capitán Suizo:

In my early days I was lucky to learn my vocation from excellent chefs. This is one of the reasons why after more than 30 years of practicing my profession, I am still cooking with heart and soul.

Capitán Suizo's environmental philosophy of respect for nature is integrated into the principles of our food preparation. For this reason, I prefer to use organically grown products when possible, and I do not offer dishes made from species which are in danger of extinction. We offer a wide variety of interesting dishes such as Tilapia rolls gratinated with herb butter, cucumber Gazpacho with natural yogurt and shrimp, fish-fondue and Rösti served with mushroom cream sauce”

Savour our selections whilst enjoying the charming ambience of our open-air restaurant!

Roland Brodscholl