Chef Michael White debuts Paranza at Atlantis Paradise Island

Atlantis Paradise Island has welcomed Paranza by Michelin-starred chef Michael White at The Cove, the resort’s all-suite retreat.

Designed by Jeffrey Beers International, the interiors are inspired by both the Bahamas’ vibrant azure waters and white sand beaches and Italy’s dramatic coastline and sophisticated communities.

Upon arrival, guests enter a winding walkway that leads to a patio, which sits underneath a wooden pergola and faces Atlantis’ famous Royal Towers. The expansive outdoor patio unfolds into the main dining space, permeated with earthy hues of cerused oak, smoky blues and bright cognacs. Handsome fixtures include hand-blown blue glass, custom lighting and oversized antique mirrors framed in iron arches. Three family-style tables are perched adjacent to the bar area, while a custom wine wall for temperature-controlled red varietals serves as a focal point to the entry of Paranza’s private dining room, which features additional bespoke design elements, including oversized brass light fixtures in the shape of seashells.

The menu at Paranza spotlights a medley of house-made pasta, an abundance of seafood and his modern take on Italian classics, creating a symphony of flavours that showcase his passion for regional Italian cuisine. Chef White begins with crudo, featuring signature dishes such as ricciola, amberjack with citrus Fresno chilis and basil; Detice, red snapper with Ligurian olives and finger lime; and scampi, langoustine with fennel, lemon confit and oscietra caviar.

Antipasti menu items include manzo, truffled beef tartare with parmigiano-reggiano and bottarga; polipo grilled octopus with pancetta borlotti beans and rosemary vinaigrette; and frittura di paranza, crispy calamari and shrimp with zucchini with lemon tocco.

With Primi, dishes lean into classic Italian fare: linguine with squid ink, mixed seafood, Calabrian chili paste and breadcrumbs; ferretti with red wine braised octopus, bone marrow, and basil and risotto, acquerello rice with lobster, shrimp, and calamari. Entrées include cernia, brioche-crusted strawberry grouper with cipollini, fennel, and saffron brodetto; pesce spada, grilled swordfish with Sicilian caponata, zucchini, and salsa pepe uva; and tagliata, prime skirt steak with potato tortino, chiodini mushroom, and red wine sugo, among others. Desserts close out the experience with updated versions of classics, including Torta, dark chocolate mousse cake with vanilla gelato, semifreddo, strawberry semifreddo with nougat and caramel and Cocco, coconut rice pudding with tropical fruits and macadamia nuts, and a selection of sorbet and gelato.

With an impressive portfolio of premium dining experiences, Chef White is globally renowned for his coastal Italian cuisine and gifted artistry toward ingredient-driven cooking. Most recently, he opened Lido Restaurant at The Four Seasons at The Surfside Club in Miami and served as executive chef of The Lambs Club in New York City.

“Paranza at Atlantis Paradise Island is the most important opening in my culinary career since Marea,” says Chef Michael White. “Paranza offers an opportunity for me to express my passion for the delicate intricacies of coastal Italian cuisine while exploring new flavours and tastes of the region. Expanding into the Bahamas and becoming part of the culinary landscape of Atlantis Paradise Island is simply an opportunity of a lifetime.”

“As the only resort in the region to have three standalone Michelin chef experiences, Atlantis Paradise Island’s incredible food and beverage team continues to be a culinary leader by introducing trailblazing concepts and offerings that cater to a variety of traveller tastes,” comments Audrey Oswell, President and Managing Director of Atlantis Paradise Island. “With Paranza, Chef White skillfully captures the essence of Italian coastal cuisine, adding another wonderful dining option for our guests.”