In the brief time since 32-year-old Marc Vidal was named executive chef of Solea at the W South Beach hotel, his menu, offering the savory classic cuisine of Spain, has made it the place to dine for celebrities, foodies, tourists and trendsetters. He serves up artful plates of the finest authentic ingredients from a palette of fresh, soulful flavors that honor the vibrant cuisine of his homelandMarc Vidal on Bite of the Best.

Solea offers a food and wine experience from an innovative South Floridian viewpoint. The well-educated Vidal — who honed his skill under Ferran Adria in Spain, and Alain Passard and Alain Ducasse in Paris — showcases his talent with his delightful menu that includes Pica-pica ($6-$16) — hot and cold small plates that awaken one’s palate for starters such as huevo frito con patatas, jamon y setas (Iberico ham and a fried egg served over crispy potatoes, chanterelle mushrooms and truffle oil); and cigalas (roasted langoustine with crispy garlic and shards of frisee).

Ensaladas ($11-$16) include gambas (cold shrimp atop mesclun greens),  salpicon de pulpo (tender octopus and fingerling potatoes on micro greens) and judias con jamon Iberico y foie (haricots verts, creamy foie gras, chanterelle mushrooms, crispy Iberico ham chips and sherry vinaigrette).

Sample main dishes ($21-$34) include  lubina ( branzino with lentils, smoked sweet paprika vinaigrette and potato puree) and carrilleras de ternera (braised veal cheeks and porcini-Idiazabal cheese toast); sample desserts ($10) include pudding de pan (warm banana bread pudding, vanilla crème Anglaise and peanut butter ice cream) and  pan, chocolate y aceite de oliva (chocolate cremoso, olive oil ice cream, toasted country bread and sea salt).

The wine list specializes in Spanish wines.

Solea serves breakfast, lunch and dinner daily, with late-night dining available on weekends.

– guest contributor

Solea,
W South Beach Hotel
2201 Collins Avenue
(305) 938-3111
www.starwoodhotels.com/whotels