Signia Hilton Naples debuts five new dining concepts in January 2027
Chef Asif Syed leads a culinary overhaul at the reimagined Gulf Coast resort with venues spanning from an all-day café to a modern Italian social club.
Signia Hilton Naples Grande Beach Resort will reopen in January 2027 with five new restaurants and bars, following a comprehensive renovation of its 474 guest rooms and shared spaces. The culinary program, overseen by Chef Asif Syed in his role as Director of Culinary, draws inspiration from Naples and Florida’s Gulf Coast, offering venues for different occasions and times of day.
According to the resort’s announcement, each concept occupies its own niche within the property and is designed to serve both hotel guests and the local community. The five venues span a made-in-house pastry café, a Mediterranean-influenced lobby bar, a modern Italian trattoria with tableside service, and two casual beach and pool concepts.
A Day at the Reimagined Resort
The morning experience centers on Spoonbill, the lobby-level café and marketplace named for the roseate spoonbill bird native to Florida’s wetlands. A dedicated pastry chef will oversee a made-in-house pastry program, supported by freshly prepared sandwiches, salads and fresh-pressed juices. As the day winds down, the café shifts to ice cream and affogatos, accompanied by curated retail items designed to invite lingering.
By the pool, Cocoplum Pool Bar draws from the colors and laid-back character of Florida, the Caribbean and the Mediterranean. An open-concept kitchen and bar anchors a relaxed setting serving burgers, fresh salads, frozen cocktails, crisp wines and champagne. Steps from the Gulf, Flipside Beach Bar offers a casual, retro-inspired take on the traditional beach bar, with smash burgers, crispy fries, sandwiches and buckets of beer alongside frozen drinks and canned cocktails.
Evening Venues
Solfina Bar and Terrace reimagines the resort’s main lobby bar as a social hub. The indoor-outdoor setting blends lush plantings with what the resort describes as earthy design elements and subtly moody lighting. The menu emphasizes citrus-forward Mediterranean flavors, including Neapolitan pizzas, crudo and shareable plates, complemented by classic cocktails such as Negronis and Spritzes. The resort said the concept will capture what it called
This article was compiled by the CityLifeBytes editorial desk from the official announcements and reporting listed under Sources.
