ALTAMARE is the new restaurant by highly-acclaimed restaurateur Claudio Giordano and veteran chef Simon Stojanovic. The warm and inviting restaurant designed by Juan Carlos Arcila-Duque features an open kitchen, chef’s table, intimate bar and private dining room.
Chef Stojanovic, formally of Michael’s Genuine, puts a special spin on the menu featuring locally caught, pristine seafood, organic meats and house made pastas. Starters include Spanish Mackerel Crudo with bottarga, Meyer lemon, seasalt, and cold pressed, extra virgin olive oil, Pan Seared Sheepshead with warm faro, chorizo, grilled lemon and saffron aoli and Pan Seared Day Boat Scallops with tomato ginger nage and crispy fennel. Entrée’s offer Fudge Farms Boneless Pork Chop wrapped in cured fat back with roasted tomato and eggplant salad, Pan Seared Halibut with baby fennel gratin, herb salad and salsa verde, a 24 ounce Harris Ranch Bone-in Ribeye with red pepper relish and Pan Seared Local Cobia with Swank Farms watercress salad and local heirloom tomatoes with arugula vinaigrette.
Altamare is located on the west end of Lincoln Road, just steps away from the new promenade and public plaza, perfect for an after-dinner stroll. The restaurant, located at 1233 Lincoln Road, is open for lunch Monday through Friday from 12 – 4 pm and dinner nightly from 5 – 11 pm. The new restaurant offers full bar, creative cocktails and impressive wine list featuring over 200 labels. Reservations suggested by calling 305.532.3061 or visiting www.altamarerestaurant.com.