Flor de Sal sits in Doral as a Mediterranean restaurant and pizzeria built around the coastal traditions of Spain, Italy, France, Greece, and Lebanon. It's the vision of founder Melinda Cobian, working with chefs Claudio Alicandri and Gina Elmur, and the kitchen leans on house-made breads, focaccia, hummus, and Caesar dressing alongside imported Italian meats, cheeses, and feta.
The menu moves across the antipasti table — a Classic Caesar Salad, Fresh Caprese Salad, and an Italian Antipasto Platter of imported meats and cheeses — into Mediterranean staples like a loaded hummus and a Mediterranean Kabob Platter of chicken and filet skewers over almond rice. Wood-fired pizzas, wraps, and grilled octopus round out a kitchen that runs all day.
One of the restaurant's chefs previously ran Casa Roma before joining Flor de Sal.
The menu moves across the antipasti table — a Classic Caesar Salad, Fresh Caprese Salad, and an Italian Antipasto Platter of imported meats and cheeses — into Mediterranean staples like a loaded hummus and a Mediterranean Kabob Platter of chicken and filet skewers over almond rice. Wood-fired pizzas, wraps, and grilled octopus round out a kitchen that runs all day.
One of the restaurant's chefs previously ran Casa Roma before joining Flor de Sal.