Aria

The story

Crafted with passion, served with love

A Mediterranean Table on the Waterfront

Aria sits along Harbour Walk in Grand Cayman's Grand Harbour, a modern, beautifully designed space where the focus, as the restaurant puts it, is on "getting the details right, every time." Part of the Agua Hospitality Group, it draws its identity from the breadth of the Mediterranean — Italy, Spain, Greece, and the Middle East — brought together in a way that feels, in the kitchen's own words, "fresh, modern, and easy to enjoy." The Wine Spectator Award of Excellence recognises the wine programme that underpins this vision, a thoughtfully curated list chosen to complement the menu and reflect the character of each region.

Chef Felice Buonaiuto and the Kitchen Team

The arrival of Chef Felice Buonaiuto marks a deliberate new chapter for Aria. With Italian roots, Michelin-starred experience, and a culinary style shaped by Spanish, French, and Peruvian influences, he brings what the restaurant describes as "precision, creativity, and a deep respect for flavour." Supporting him is a brigade with considerable international range: Ali Mohtadi from Beirut's restaurant scene, Abdallah Abusalim with experience across Jordan and the Cayman Islands, and Pankaj Kumar, whose background spans India, Miami, and Mediterranean kitchens. Together they have built a kitchen culture grounded in care and consistency.

A recent Chef's Tasting evening gave a clear picture of the kitchen's register. The menu moved from Tuna Crudo — yellowfin tuna, jamón Ibérico dashi, kombu, and goat cheese — through Flounder with vermouth foam and oyster-infused sauce, to Oxtail Ravioli finished with parmesan foam and balsamic reduction. The main course was Lamb with arugula cream, Albufera sauce, and mushroom ragù, closing with a dessert called Caribbean Vibes: rum cake, coconut sorbet, and passion fruit coulis. Sommelier Nico Picco paired wines course by course throughout.

The Menu Day to Day

The everyday menus reflect the same Mediterranean cuisine philosophy, balancing accessibility with craft. Lunch spans baba ganoush with charred eggplant and preserved lemon, handmade gnocchi al pesto, Tagliatelle Bolognese with egg yolk pasta and parmigiano reggiano, and a local Red Snapper à la Meunière with yuzu gel and charred leeks. Slow-cooked lamb with mechouia marinade, eggplant purée, and pomegranate appears as a signature. Steaks from Niman Ranch, a wagyu burger, and a kids' menu round out a range that works equally well for a weekday lunch or a longer dinner.

The space also adapts readily for private gatherings — from cocktail parties to sit-down business dinners — with the same waterfront setting and attentive service that define the main dining room.