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This means the Ritz-Carlton Key Biscayne, Miami, is about to become one of the season’s most exciting dining destina- tions, blending Key Biscayne’s breezy island charm with the polished coastal sophistica- tion that defines the new era of the property. “We approached this next phase of the re- sort’s culinary program with a clear vision: to create dining experiences that reflect the spirit of the resort while introducing new layers of flavor, craft, and cultural influence,” says Ritz- Carlton Key Biscayne food and beverage direc- tor Eric Garcia. “Every decision, from the cuisines we brought in to the way each venue feels throughout the day, was shaped by how our guests dine now: with intention and an ap- preciation for both wellness and indulgence.” Set on 17 acres of oceanfront, the remod- eled resort feels brighter, lighter, and more connected to the sea thanks to open-air archi- tecture, tropical gardens, and panoramic At- lantic views everywhere you turn. But it’s the new culinary lineup that has locals circling their calendars. The Ritz did not just update its restaurants. It reimagined the entire expe- rience, debuting six fresh spots that span Mediterranean, Caribbean, and Italian flavors, as well as some healthy flavors, celebrating Miami’s melting pot of cuisines. Bissinger’s Handcrafted Chocolatier (New) Bissinger’s Handcrafted Chocolatier is now bringing its centuries-old Parisian chocolate legacy to the Ritz Carlton Key Biscayne, Mi- ami, as part of the resort’s newly reimagined culinary lineup. Once confectioners to Euro- pean royalty, the family-owned brand arrives with the same small batch recipes and old- world techniques that have defined its craft for more than 350 years. Guests can expect an elevated sweet experience that blends his- toric European artistry with the indulgent coastal luxury of the remodeled resort. Dune Beach Bar (Formerly Dune Burgers on the Beach) Steps from the water, Dune Beach Bar, for- merly Dune Burgers on the Beach, offers oceanfront seating and cabanas featuring beach-friendly menu options, including cevi- che, fresh salads, a selection of tortillas, and its signature Dune Classic burger. Daily menu service runs from 11 a.m. to 6 p.m. Guests can continue to enjoy cocktails like a “Watermelon Mojito,” the “Key Biscayne Cosmo,” and the “Miami Vice” until 11 p.m. on weekdays, or take in the energy of the weekend Sunset Lounge gatherings from 3 p.m. until sunset. Luma (Replacing Lightkeepers) Luma is the resort’s new Italian-inspired res- taurant, where Italian coastal flavors meet Key Biscayne’s natural beauty. Named for the idea of light, the space glows from sunrise break- fasts to sunset dinners, with housemade pas- tas, grilled seafood, prime steaks, and elegant tableside touches that highlight its seaside set- ting. Guests will find a focused antipasti selec- tion featuring dishes such as whipped ricotta, arancini alla bolognese, and beef carpaccio, along with fresh, housemade pastas, including a decadent ricotta gnocchi with lemon-parmi- giano crema and Osetra caviar, and a spicy lob- ster tagliatelle. Hearty secondi dishes range from duck breast agro dulce to a veal cheek al barolo, while grilled entrées feature Josper- roasted specialties, including a bistecca Fio- rentina and branzino oreganata, as well as a vegetable-forward celery root steak. All wood- fired items are finished over natural binchotan and oak coals. Additionally, for dessert, a roaming gelato and granita cart will be avail- able, reminiscent of a seaside piazza. Luma will also serve coastal wines, classic cocktails, and refined house specialties. Com- plementing the full bar experience is a selec- tion of spritzes, highballs, and negronis. Luma serves breakfast daily from 7 to 11 a.m., dinner from 5 to 10 p.m., and “La Dolce Vita Brunch” on Saturdays and Sundays from 12:30 to 3:30 p.m. With al fresco seating, fam- ily-friendly service, and some of the best views on the property, Luma is already shap- ing up to be one of Key Biscayne’s most mem- orable new dining experiences. Paralía (Replacing Cantina Beach) Paralía brings the spirit of Greek and Turkish tavernas to the shoreline. Led by executive chef Renato Mekolli, the restaurant draws inspira- tion from the flavors of the Greek islands and Turkey’s Aegean coast, featuring freshly caught Florida seafood, meze platters, herb-infused salads, and whole fish accented with citrus. The “Paralía Meze Ex- perience” invites diners to begin with a share- able spread of tradi- tional dips, complemented by a se- lection of hot starters, including scallops served two ways with cauli- flower and shrimp saganaki. From vibrant salads and baked specialties to grilled seafood, kebabs, and regional classics, each dish is driven by high-quality ingredients that take center stage. Signature highlights include a playful take on Greek moussaka with a velvety béchamel and a standout short-rib baklava, an inventive sweet-and-savory creation that con- trasts rich short rib with pistachio. As the sun sets, Paralía turns into a lively spot for Aegean wines, ouzo, and botanical-infused cocktails. Highlights include the “Fig Leaf Spritz” and the “Naxian Bloom,” as well as nonalcoholic options such as the “Saltwater Cure” and the “Aegean Garden.” Paralía is open daily for lunch and dinner from 11 a.m. to 9:30 p.m., with live entertainment on Fridays from 5 to 9 p.m. Pura Vida Miami (New) Pura Vida Miami’s lifestyle partnership with the Ritz complements the new offerings with a wellness-focused café that serves fresh, nu- trient-rich dishes. Rum Bar (Formerly Rumbar) Although not new to the property, Rum Bar has undergone a complete renovation. The elegant yet relaxed lobby lounge, inspired by Key Bis- cayne’s Caribbean heritage, now expands into the lobby and features a new look and menu. Scoop (Returning) Scoop offers nostalgic gelato moments for the whole family. Stefano’s (Returning) Stefano’s serves wood-fired pizzas poolside. The Ritz-Carlton Key Biscayne, Miami. 455 Grand Bay Dr., Key Biscayne; 305-365-4500; ritzcarlton.com. NICOLE LOPEZ-ALVAR THE RESORT IS UNVEILING SIX BRAND- NEW CONCEPTS.
