Calling Capa a steakhouse sells it a bit short. Set high on the 17th floor of the Four Seasons Orlando, the restaurant trades in scale and spectacle, with sweeping views and a menu that draws broadly from Spanish-inspired traditions. The offering is expansive, spanning tapas, grilled meats and desserts, with dishes like gambas heavy with garlic and paprika, sherry-braised mushrooms brightened by dried cherry, and a substantial bone-in ribeye cooked to order. In desserts like the gazpacho de melon, green apple sorbet, saffron meringue and candied celery come together in a clean, refreshing finish. Capa remains a comfortable, polished destination for a celebratory meal, best appreciated for its setting and variety.