Located within the Omni Scottsdale Resort & Spa at Montelucia in Paradise Valley, Prado delivers a one-of-a-kind experience in an elegant Mediterranean setting under the glow of Camelback Mountain. Executive Chef Herve Cuyeu, a native of Bordeaux, France, draws upon his childhood near the Atlantic Ocean and training at Lycee Hotelier De Bordeaux to bring a culinary tour-de-force to the Valley.  

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The adage, “The eyes eat first,” is on full display at Prado, with each dish meticulously crafted and presented by the attentive staff. Guests can start their meal with an array of tapas, which are small plates that boast big flavor. The Pan de Manchego is a loaf of fresh bread topped with melted Manchego cheese, served with quince jam and whipped butter topped with black lava salt.  

For those eager to start their meal with protein, the Fritto del Mar — a mix of crispy calamari, shrimp and bell peppers with piquillo pepper aioli and mojo verde for dipping — or the Albondigas, mini beef and lamb meatballs in a salmorra sauce, are standout options. If you’d like a touch of sweetness, try the Datiles Rellenos for bacon-wrapped dates on top of a smear of Spanish blue whip cheese.  

Beyond tapas, Prado offers lighter fare in the Ensaladas Y Sopas section of its menu. The Heirloom Tomato Gazpacho is a refreshing cold soup with tomatoes, peppers, garlic, almonds and corn nuts that provide a contrasting crunch to the dish. The Tomate y Queso salad mixes arugula and frisée on a bed of marinated heirloom tomatoes, topped with creamy burrata and a bright, tangy spiced hazelnut tarragon vinaigrette. 

But the real stars of Prado are the entrees. From the Oceano section of the menu, the Vieira del Mar boasts perfectly cooked pan seared diver scallops and smoked paprika chimichurri with a side of basil farro so delicious it nearly steals the spotlight. In the Tierra section, the Chuletas de Cordero — a rack of lamb atop asparagus, wild mushrooms and heirloom corn puree with a rosemary apricot demi — is a must try. If steak is what you’re after, the Lomo de Res offers a prime beef tenderloin cooked to your preference, with andalusion succotash, asparagus, wild mushrooms, harissa Manchego mashed potatoes and a rioja wine demi.  

Paella is an iconic Spanish dish, and Prado excells in this critical category. Diners have three options for preparation, but the Del Carnicero is a meat-lovers dream. It comes with a mouth-watering selection of rioja short ribs, filet pinchos, grilled lamb chops and palacious chorizo.  

The best dishes are paired with a sophisticated drink, and Prado has an impressive wine selection to choose from. Guests can also order an artisanal cocktail, such as the Almeria, featuring mezcal, velvet falernum, pineapple and lime juice, finished off with a red wine float for a smokey-yet-smooth tipple.  

Of course, no meal is complete without dessert, and Prado does not disappoint. For a chocolate treat, try the Paleta de Chocolate, a salted milk chocolate mousse popsicle with mint and cherry sauce. The Almond Butter Cake is also a delightful confection, served with grapefruit, honeycomb and creamsicle gelato.  

Next time you’re hankering for a taste of authentic Spanish cuisine in a picturesque location, make a reservation at Prado.