By Amar Z. on September 25, 2026 Verified by Google

Food is so good! If you’re using your Amex platinum, breakfast includes one à la carte entree, one side, and either a hot or cold beverage. Food and juice was very good. Saturdays and Sunday is a brunch menu. Mohit was our server. He was so nice and attentive. Thank you Mohit 🙏🏽

By Serena Li on August 14, 2026 Verified by Google

We had breakfast at Aguasal two days in a row, and we were so happy to have Mohit as our server both days. He was incredibly warm, thoughtful, and attentive, and his service made both mornings feel extra special.
My parents don’t speak English and they also prefer hot drinks, so Mohit made sure I got my iced coffee while they received theirs hot. It may seem like a small detail, but that kind of attention made my family feel genuinely welcomed and cared for.
He even understood when my mom wanted him to take a family photo for us despite the language barrier—and somehow he always managed to take such great pictures!
The atmosphere and food at Aguasal are already wonderful, but Mohit’s kindness and attention to detail made our experience especially memorable. Having him take care of us made starting our day at Aguasal such a pleasure. We would happily come back!

By Thang Tran on August 7, 2026 Verified by Google

Great service and food. My Vietnamese parents who usually don’t like western food enjoyed this food actually.

I’m also a big food snob (check my past reviews) and was impressed by the dishes. Especially the salad bites.

Kristy who was our waitress was very tentative and explained the dishes.

The berry meringue dessert was amazing with its slight savory addition to the usual sour and sweetness of the berries. Definitely a dish I would come back for.

Breakfast was okay but I think it’s handled by the hotel rather than the restaurant.

By Tait Lifto on July 20, 2026 Verified by Google

Great time, knowledgeable staff, fantastic food—and an experience that went well beyond a typical meal.

FOOD

I started with the Melissa, made with Greek gin, Calvados, honey, lemon, and orange blossom cocktail. Bright, balanced, and a great way to begin.

For an appetizer, I chose the Blue Point oysters from the Northeast, served with harissa mignonette and Meyer lemon. Fresh, flavorful, and beautifully presented.

And then came the masterpiece: the seared cobia. I had never tried cobia before, and this was an incredible introduction. It was served in a lemon butter sauce with braised fennel, trout roe, and dill. The fish had a firm texture reminiscent of swordfish, but with delicate, flaky white meat closer to sea bass. Its mild flavor allowed the preparation to shine, and every element worked together beautifully. This dish was far better than I could have hoped for.

ATMOSPHERE

Aguasal has a distinctive atmosphere that feels elevated without being stuffy. I sat at the bar, which has an open-air feel overlooking the pool while remaining completely shaded beneath the floor above. The circular water features overhead add another unique visual element, and the overall décor is polished, subdued, and thoughtfully designed.

THE GM & BARTENDERS

This is where the experience truly stood out. Excellent food can bring you into a restaurant, but genuine hospitality is what makes you remember it.

Roger and Diego were attentive, knowledgeable, and engaging behind the bar. Ian, the GM, also stopped by and spent time discussing different flavors with me. The three of them then worked together to create an off-menu cocktail that somehow nailed exactly what I wanted—even though I did not know how to describe it myself.

A LA LOUISIANE

I cannot tell you everything that was in this cocktail, but I can tell you it was exceptional. Paired with the oysters, it brought out a surprising chocolate note. With the cobia, the anise flavors became more pronounced. It was complex, beautifully balanced, and so good that I ordered a second one.

Aguasal delivered fantastic food, memorable cocktails, and the kind of thoughtful, knowledgeable service that turns a great meal into a genuinely special experience. I will absolutely be back to Aguasal by José Andrés Group

By Jimmy Stewart Allen on April 18, 2026 Verified by Google

If your looking for an exceptional culinary experience, this is your place. Food here is unique and not found any other place. Good examples are the Calamari appetizer and Seared Cobia entre. Calamari was exceptional being crisp yet tender with great flavor. The Seared Cobia may be one of the best seafood dishes I have ever had. The trout roe sauce really set it off and made it amazing.

The breakfast had the best freshest pastries I ever had. Especially, the Chocolate and Apple ones were best I ever had. The overall buffet had everything you could think of but was a little cold on some items. If you need warmer eggs they do offer fresh made Omelettes which make up for this.

Service at this restaurant is exceptional. Every waiter and waitress I had were well trained and extremely friendly. Even the manager Andre took time out to make sure guest have and exceptional experience.

Overall the prices here are high but not for the level of quality and service and location which is well worth the price. I would recommend this restaurant if you have the money and would like the best on the beach.