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In addition to saying AltaMare has “the freshest fish in town,” South Beach Magazine, praised owner Claudio Gordano for creating a “menu that showcases the best catches from local fishing boats intermingled with classic Italian dishes.” Diners can feast on battered local yellow-eye snapper blanketed with cucumber crème fraîche or lightly seared wahoo plated with baby artichokes and arugula.
Not to be outdone by the entrees, many of the desserts are creative takes on classic dishes: a “ceviche” swaps seafood for a mélange of tropical fruits swimming in citrus dressing, and the deconstructed tiramisu combines mascarpone mousse, ladyfingers, and shots of espresso and Bailey’s.
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