A Fresh Wave of Flavour
At Agua, we believe a great menu is a living, breathing thing, always evolving, always inspired. This season, we’re proud to introduce a curated selection of new dishes that celebrate our love for Mediterranean flair, bold Peruvian notes, and the freshest local ingredients Cayman has to offer.
Crafted with Passion, Backed by Experience
Behind every great dish is a great story, and at Agua, those stories are shaped by three creative minds working in harmony.
Nicolangello Zanatta, trained at Le Cordon Bleu in Peru, leads the creation of vibrant cold preparations. With a sharp eye for detail and a deep respect for traditional methods, his work brings freshness, color, and complexity to every plate.
José Requejo brings deep expertise in Nikkei cuisine, blending Japanese technique with Peruvian soul. His background spans top restaurants and culinary education, and his focus on flavour, precision, and innovation adds a bold edge to the menu.
Their diverse backgrounds reflect exactly what Agua is all about, a contemporary Italian restaurant enriched with bold Peruvian and Nikkei influences. This isn’t a coincidence. It’s the heart of our identity.
What’s New on the Menu
This season is all about bold flavour and refined simplicity. Start with our new version of Tuna Tartare, local yellowfin layered with avocado, ponzu acevichado, furikake, sweet potato, and a crispy quinoa cracker. It’s everything we love about balance: fresh, silky, crunchy, umami-packed.
For a feel-good lunch option, the new Agua Poke bowl is light yet satisfying, filled with sushi rice, island greens, avocado, and tuna, topped with sesame and wakame, it’s our coastal take on comfort.
From the pasta section, the Linguine allo Scoglio is a true nod to our Italian soul: housemade pasta tangled with mussels, octopus, calamari, tomato, garlic, and fresh parsley, fragrant, briny, and made to be twirled.
And if you’re craving something heartier from the sea, the Snapper Majarisco is our new standout: local queen snapper layered with wild shrimp, calamari, and octopus over mashed plantain, brought to life with aji amarillo. It’s bright, layered, and made for those who like their seafood with serious personality.
And for something unexpected yet deeply satisfying, don’t miss the Cod Miso. Marinated in miso and cooked to perfection, it’s served with crispy cassava, Brussels sprouts, and microgreens for a dish that’s savoury, rich, and full of contrast.
