Dinner at Café Marquesa
When it comes to fine dining in Key West, Cafe Marquesa in the heart of Old Town sets the gold standard. Nestled beside the elegant Marquesa Hotel, this refined yet relaxed spot delivers sophisticated coastal cuisine that draws from both the Gulf and Atlantic. But seafood isn’t the only star—tender beef, succulent duck, and heritage pork round out a thoughtfully curated menu.
From the moment we stepped through the door, hospitality was front and center. We were warmly welcomed and seated promptly at a window table dressed in crisp white linen, offering a charming view of the quiet Key West street life unfolding outside.
Before the first course, we faced an enjoyable dilemma, choosing the perfect cocktail to set the tone. Would it be a Papa Doble, Hemingway’s famously dry daiquiri with a teasing splash of grapefruit, or a reimagined Old Fashioned, anchored by his namesake rum? I opted for the former—icy, tart, and absolutely refreshing. As we sipped, warm, house-baked bread arrived, accompanied by a generous crock of creamy butter.
The Meal
Our appetizers were timed perfectly. My wife chose the bibb lettuce and frisée salad—an artful stack of heirloom tomatoes, cucumber, and red onion dressed in a silky carrot-ginger vinaigrette and accented with avocado purée. Sweet, tangy, and bright—every bite was well-composed.
I opted for the she-crab soup, a personal weakness. It came brimming with lump crab and a graceful swirl of sherry— quite the indulgent beginning.
Next came a shared small plate. Seared diver scallops paired with Hawaiian-glazed pork belly on cauliflower purée, finished with roasted garlic sauce and a touch of preserved lemon fennel. Every component played a role, each adding depth and contrast without ever crowding the scallop’s delicate flavor. Other tempting starters included seared yellowfin tuna, beef carpaccio, and fresh Gulf oysters.
For my entrée I chose a showstopper, miso-glazed black grouper. Served over wasabi potato mash it was complemented with braised bok choy, dashi mushrooms, and toasted sesame seeds. The fish was flawlessly fresh and flaky—the miso glaze enhancing without overwhelming. Paired with a chilled glass of 2022 Fournier Grande Cuvée Sancerre, it was the kind of plate you don’t want to end.
While the pan-seared duck and grilled veal chop certainly caught our attention, there was no dish envy—just contentment. And yes, we made room for dessert.
Desserts
My wife, on a personal mission to find the best key lime pie in Key West, declared Cafe Marquesa a top contender. With its graham cracker crust and perfectly whipped cream, it strikes a sweet-tart balance that honors the iconic fruit.
As for me, I couldn’t resist the Ménage à Trois—a playful and decadent finish. Picture warm beignets dusted with powdered sugar, paired with seared foie gras and a luxurious crème anglaise. A glass of Sauternes on the side sealed the deal, taking me straight to dessert heaven.
Before departing, I had the chance to thank Executive Chef Laurence Gottlieb personally for a meal we’ll remember. His résumé includes time at the acclaimed Inn at Little Washington, and that pedigree is evident in every thoughtful detail. General Manager Nate Gosselin’s attentive hospitality rounded out the experience beautifully.
To Cafe Marquesa and the stunning hotel next door – see you next time!