Bacán

Bacán delivers what it calls 'the boldly seductive flavors of the Americas' from an open, theater-style kitchen on the first floor of the Lake Nona Wave Hotel, with table-side presentations that connect diners to the adjacent Lake Nona Sculpture Garden. The restaurant is Michelin-recommended and spans a contemporary menu across Central and South America with tropical influence, set in a dining room defined by vivid color, soaring ceilings, and a large Amy Rader art installation.

The kitchen is led by Executive Chef Guillaume Robin, a native of northwestern France who spent nearly two decades in Michelin-starred kitchens and four- and five-star hotel properties across the U.S. and Europe - including The Setai Miami Beach and The St. Regis Toronto - before opening Bacán. Robin was honored with the Maîtres Cuisiniers de France title in 2025 and works alongside Sous Chef Ryne Wood.

Bacán's zero-proof menu lists three composed, named mocktails: the El Dorado (honeydew soda, golden berry-cilantro shrub, citrus-avocado foam), the Havana Habana (blueberry-habanero shrub, lemon juice, soda water), and the Bacán-Elazo (passionfruit, cinnamon, lime, demerara sugar) - each built with the same kitchen-driven theatricality as the food menu, and each priced alongside the alcoholic cocktail list rather than as an afterthought.

Bacán anchors the growing Lake Nona dining scene southeast of Orlando International Airport, inside the Lake Nona Wave Hotel.