When Mark Soyka first opened his pump house restaurant concept, Café Roval {5808 NE 4th Court, MiMo; 786.953.7850}, in November 2016, Miamians everywhere couldn’t wait to see what the famed restaurateur had in store. Previously known for top dining locations like News Café, Van Dyke Café, and his namesake restaurant, Soyka–all of which have received rave reviews–Mark Soyka opened his latest project with one thing in mind: enchantment. Praised for its farm-to-table (in many ways, healthy) dishes, high wood beam ceilings, beautiful coral rock walls, and urban Shangri-La gardens with lush greenery, praying Buddha statues, and natural stone pools, Café Roval is where good food meets good ambiance.
And to find out more about why everyone loves it, we took a few minutes to speak with the man behind Café Roval’s standout cuisine, Executive Chef Peter Fred. Here’s what he had to say:
What’s your favorite ingredient to cook with?
I don’t have a specific one! I like to mix and match all the flavors you have on your tongue–whether it’s sweet, salty, or spicy–to make my dishes as well-balanced as possible.
Let’s talk about the menu. What can we expect this spring?
Moving forward, I think we’re going to be using more fresh, local, and farm-to-table fare as much as possible. We like to keep the menu fresh and healthy, but with more flavor, so that everybody can enjoy it. I like to make food that’s approachable and really good, but maybe just a little bit different from what you’re used to. We do have vegan specials on our regular menu, and to keep pleasing those customers, we’re going to be introducing some grains in the form of salads.
Everyone has been raving about everything about Café Roval since the day it opened, from the ambiance to the food itself. Why do you think that is?
The ambiance, in general, is a huge factor; I think the view is one thing that people can’t compare, especially when you sit outside. When you sit down, hear the music playing, see how friendly the staff is, checkout the views and get into the romantic, family-like setting, you’re just blown away. Also, everybody here is very approachable–if you ask for substitutions, we can accommodate. You just feel at home when you’re here. It’s a very comfortable setting.
What’s your favorite seasonal dish on the restaurant’s current menu?
Pompano, with a purée of cucumber and peas. It’s very fresh. I finish it off with some farro, do braised Swiss chard leaves, and pickle the Swiss chard stems to add a little acidity to the dish. I throw in roasted Spring onions and add some fresh chamomile to it, as well.
Happy dining!
By Jennifer Agress | Miami Editor