CAPITÁN SUIZO RESTAURANT

In the open-air beachfront “a la carte” restaurant, 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, offering 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.

Come and savour our selections whilst enjoying the charming ambience of our open-air restaurant!”

~Chef Roland Brodscholl