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The Mediterranean Approach

BY Lola Thelin | April 9, 2018 | Feature Features

Eau Palm Beach Resort & Spa combines Mediterranean flavors with an unparalleled Atlantic view.

There’s little doubt that Eau Palm Beach Resort & Spa’s Temple Orange Mediterranean Bistro boasts one of the best waterfront dining views—and its Mediterranean-inspired cuisine doesn’t disappoint either. Its food head honchos—executive chef David Viviano and chef de cuisine Chris Johnson—have been quietly expanding the Temple Orange menu with intoxicating new bites. “We continue to build on the concept through our inventive interpretation of Mediterranean cuisine. We focus on procuring the highest quality products whenever possible,” says Viviano, who joined Eau in 2017. “Flawless execution through classic and contemporary technique is paramount.” Case in point is the fritto misto, a combination of calamari, Key West shrimp and broccolini green beans that are lightly breaded with finely ground Arborio rice, and flash-fried and paired with a sun-dried tomato pesto. Also new is the compressed melon and crispy prosciutto, whose flavors are augmented with marinated feta, lemon vinaigrette and a tarragon simple syrup; and the burrata and heirloom tomato, served with a basil-mint pesto and white bean puree. Of course, Mediterranean also means pasta. “Being Italian, our butternut squash ravioli is close to my heart,” says Viviano. “In the future, we will continue to expand our pasta program. This dish boasts apples, pine nuts, sage brown butter and mosto cotto.” All of these additions not only elevate the Temple Orange experience, but also enhance the Eau Palm Beach mission to create a relaxed yet refined vacation. “Like famed resorts on the Mediterranean, Eau Palm Beach is a luxurious ocean retreat. Temple Orange captures the flavors of Italy, France, Greece, Spain and beyond. Cuisine is significant to building lasting memories for our guests,” says Viviano. 100 S. Ocean Blvd., 561.540.4923

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