Certainly, there are many segments of Miami to enjoy great food in an upscale setting but only the restaurant ADRIFT Mare – located in the 25th floor of the Hotel AKA – can offer many samplings of the city’s scenery in one sitting. The breathtaking backdrop of this restaurant is a wide view of Biscayne Bay illuminated by the city lights from Brickell to Miami Beach. Inside, the sights are also worth seeing, as the high ceilings are stacked with mirrors and supporting dramatic, modern chandeliers. The grey, modern banquettes are saluting black tables with gold legs and all of it is backed by huge, green plants.

The food is authentic Mediterranean and the menu is by Gypsy Chef David Meyers, who created a tribute to the costal lifestyle and cuisine he came across on his travels. Many plates are made to be shared and that’s a good idea, because you’re going to want to try as many of these freshly prepared plates as possible. The culinary creations are as dramatic and delicious as the view.

Start with the yellow fin tuna served over tonnato sauce, topped with golden osetra caviar, and placed alongside giant, buckwheat crackers. The steak tartare has a confit egg yolk and Parmesan and the hummus comes with fermented garlic honey flat bread. The specialty for starters, however, is the house made parker rolls served with Fava bean spread and tahini butter.

For salads, do not miss the falafel & kale salad served with hummus, sweet pomegranate and mixed grains. There’s also an heirloom tomato salad with burrata, smoked olive oil and toasted quinoa and feta salad with black olives, pickled & fresh tomato and cucumber vinaigrette. For pastas, there’s a arugula pesto bucatini with 26 aged parmesan and stracciatella as well as a half roasted lobster linguini with datterini tomatoes and basil.

Shish kebab’s are an absolute must. The lamb is served as large, grilled cubes served with pickled vegetables, red cabbage salad, chili sauce and a full round of pita bread also grilled and dusted with herbs. There’s also chicken thigh and beef filet varieties.

The seafood selections include a whole grilled granzino arriving dressed in fresh green herbs and harissa aioli. the grilled king prawns are prepared with fermented garlic, Fresno chili and lobster oil. For sides, choose the crispy eggplant, which after being coated, is served as colossal slices. The fries are a mountain of freshly slicked potatoes topped with parmesan and parsley, while the broccolini is prepared with sun-dried tomatoes and pecorino cheese.

For desert, the traditional baklava is deconstructed into an artful pistachio creation and the donuts are served hot with dipping sauces.