Following The Ritz-Carlton Key Biscayne, Miami’s grand reopening in December 2025 after a $100 million transformation, the resort unveils Paralía, a beachfront restaurant set along the Atlantic Ocean shoreline. Named after the Greek word for “beach,” Paralía offers a coastal dining experience where Mediterranean culinary traditions meet the natural beauty of the sea. The open-air restaurant blends panoramic ocean views, breezy interiors, and cuisine inspired by the shores of Greece and Turkey, marking a new chapter in the resort’s culinary landscape.
Helmed by Executive Chef Renato Mekolli, Paralía is led by a globally recognized culinary talent known for his modern interpretation of Mediterranean cuisine and dynamic presence across the international food scene. With experience in MICHELIN-starred kitchens and a career spanning some of Europe’s most acclaimed restaurants, Mekolli was formerly a host of Hell’s Kitchen Albania and MasterChef Albania, as well as a bestselling cookbook author. His approach blends refined technique with bold, coastal flavors, drawing inspiration from the Aegean while embracing seasonal ingredients and a warm, convivial dining style.
Chef Renato Mekolli
The 105-seat open-air restaurant draws inspiration from the Mediterranean’s coastal tavernas, featuring alfresco seating and outdoor bar that adds to its lively energy. The menu presents a unique dining experience where flavors from the Greek isles and Turkey’s Aegean coast meet the freshness of Florida seafood and locally sourced produce. At the heart of the experience is the Paralía Meze Experience, encouraging guests to begin with a shareable selection of traditional dips and small plates before moving into flame-grilled seafood, kebabs, and regional specialties rooted in simplicity, seasonality, and convivial dining.
Guests can anticipate traditional mezze such as Hummus. Tzatzíki, and Whipped Feta with honey and sesame, alongside fresh salads including Horiátiki, a Greek salad with tomato, cucumber, olives and feta. Seafood-driven offerings include Grilled Octopus with citrus and herbs, Whole Grilled Branzino finished with olive oil and lemon, and Grilled Shrimp prepared with Mediterranean spices.
Additional highlights include Spanakópita, Lamb Chops with oregano and garlic, and Seafood Orzo) with shellfish, tomato and herbs. Signature dishes include a modern take on Moussaka with velvet béchamel and a standout Short-Rib Baklava layered with pistachio and flaky dough. For dessert, Greek Yogurt with honey and walnuts offers a simple and traditional finish.
Paralía’s oceanfront bar provides the perfect setting to explore the restaurant’s beverage program, featuring Greek wines, ouzo, and cocktails infused with indigenous botanicals, alongside refreshing mocktails for a wellness-forward approach. Signature highlights include the Santorini Spritz, a bright, effervescent blend of Assyrtiko wine, citrus, and Mediterranean herbs, and the Aegean Paloma, a coastal twist on the classic with grapefruit, sea salt, and a hint of thyme.
Complementing the full bar experience is a selection of spritzes and citrus-driven cocktails crafted for all-day enjoyment. Live entertainment takes place on Fridays from 5 p.m. to 9 p.m., enhancing the vibrant seaside atmosphere.
Paralía serves lunch daily from 11 a.m. to 5 p.m. and dinner daily from 5 p.m. to 9 p.m.
Photos Courtesy of The Ritz-Carlton, Key Biscayne.