 Master chef-restaurateur Gustav Mauler’s spacious, high-ceilinged Spiedini offers seating in a main dining room, a banquet room and on its outdoor patio shaded by a European-style canopy. Many of the windows view the resort's lavish palm trees, gardens, waterfalls and ponds. For starters, we like the pepper-crusted beef carpaccio with baby greens, mustard aïoli and Parmesan, and the spinach salad with pears, Gorgonzola, crispy prosciutto, candied walnuts and balsamic dressing. The signature dish, lobster ravioli with a touch of Cognac and lobster sauce, is a favorite, as is the lobster and shrimp fra diavolo over linguine. Slow-roasted over the spiedo’s open flames, roasted pork crusted with garlic and fennel and a half chicken with herbs and lemon are served with garlic mashed potatoes and vegetable ratatouille. Carnivores like the 16-ounce grilled rib-eye steak with rosemary potatoes, onion rings and grilled asparagus. Among desserts are espresso-soaked tiramisu and espresso fudge ice cream cake.
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