Paranza at The Cove, Atlantis: A taste of Italy with a Bahamian soul
As you stroll down the illuminated tree-lined path outside The Cove at Atlantis, Paradise Island, the warm glow of outdoor string lights from Paranza beckons like a whisper of la dolce vita.
Paranza boasts coastal Italian cuisine infused with the soul of The Bahamas. The moment you step inside, you’re enveloped by soft music, golden lighting, and the signature Bahamian hospitality of the island’s local staff. It’s warm, welcoming, and designed for an unforgettable night.
Paranza takes diners on a carefully curated culinary journey, offering crudo, antipasti, primi, and secondi courses, each reflecting a philosophy rooted in the abundance of the sea and the warmth of the Italian table.
“We have been consistently thrilled by the consistent quality of the food produced by the back-of-house staff, the excellence of the service in the front of house, and the reception of Paranza by the lovely clients at the Atlantis,” reflects Chef Michael White, Paranza’s award-winning visionary, on the restaurant’s remarkable debut success.
The blend of exceptional service and local charm shines through in every dish. Our evening began with the Frittura di Paranza, a golden, crispy plate of calamari, shrimp, zucchini, and lemon tocco that sings with freshness.
The Astice followed: succulent Maine lobster paired with creamy burrata, tomato conserva, and basil — a beautiful bite that will stay with you well into the next course.
But the star of the night? The squid ink mixed seafood linguine, a bold primi course laced with Calabrian chili paste and breadcrumbs. It was rich, comforting, and unforgettable, with just the right touch of spice. The butternut squash ravioli, delicately topped with truffle and Parmesan cheese fondue, offered a comforting contrast with a crunch from toasted pine nuts.
As the courses continued, it was clear that Paranza has perfectly married its Italian recipes with Bahamian ingredients. From the Strawberry Grouper — a local fish crusted with lemon and nestled in cherry tomatoes and acqua pazza — to the hearty 14 oz. prime strip steak served with potato tortino and red wine sugo, each dish bridges the vast ocean between the traditions of Italy and the unique treasures of The Bahamas.
“The acceptance and love for this combination has exceeded all expectations,” Chef White noted. “While we knew the local bounty was sublime and plentiful, the marriage of the two has been warmly received.”
Among the menu’s more daring items, Chef White recommends the Ricciola Crudo — amberjack with citrus, Fresno chilis, and basil — as something both unexpected and delightful. “I love Amberjack. It’s an unusual fish that people don’t seem to know. It’s fun, mild and delicious,” he said.
For my favorite course of every meal, dessert, Paranza seduces the senses with a rich chocolate mousse, a whimsical take on strawberry cheesecake encased in a strawberry-like shell, and what might be the most exquisite tiramisu you’ll ever taste.
Ultimately, Paranza views itself as a love letter to Italy, inspired by the abundance of the ocean.
“The Cove hotel is elegant, casual, and inviting. Paranza’s design is seamless. The incredible management of Atlantis makes every day exceptional. We strive for all our properties to be like Paranza,” said Chef White.
And for those lucky enough to dine here, it’s an experience that lingers long after the last bite.
MUST TRY: The squid ink mixed seafood linguine with Calabrian chili paste and bread crumbs for added texture. It is a flavorful Italian coastal dish with a touch of spice.
It’s something I never thought I would try, and I’m so glad I did.
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