Flybridge: An Exclusive Fine-Dining Experience

A fine-dining experience unlike any other at The Boca Raton.

Dine with the stars at the brand-new Flybridge restaurant, where guests will experience magnificent views of Lake Boca Raton and beyond from the top-floor restaurant of Yacht Club. Flybridge is a fine-dining concept exclusive to guests of Yacht Club and Club members, embodying coastal elegance with its interior design that resembles a yacht with resin teak, blue hues, and high-gloss white paint and chrome accents. The restaurant’s executive chef, Peter Annewanter, brings his background from several different kitchens (including a Michelin-star restaurant in Austria) and applies those skills to the fresh, Florida-based ingredients served at Flybridge. We sit down with Annewanter to discover what exactly makes Flybridge a unique experience.

How would you describe the menu at Flybridge?

“Flybridge’s menu is connected to coastal cuisine and the South Florida region, but what sets us apart is that we have two menus: one that is fish-heavy with the option of a meat dish, and the second menu is purely vegetarian, with the option to switch between the menus.”

How would you describe the dining experience at Flybridge?

“At Flybridge, it is not just about the food; it’s a culinary experience with a magnificent view of the ocean—while dining on the best that Florida has to offer, including the freshest products prepared with great care and skill.”

What are you looking to achieve at Flybridge that’s different from other restaurants at The Boca Raton?

“Flybridge is unlike any other restaurant at The Boca Raton. Here, we provide guests with a memorable evening featuring food as the centerpiece. I always compare it to going to a concert: It’s different than listening to music in the car. We place great value on pure and unadulterated taste, like the bread and beyond; finding the perfect salts from Florida and the world; fresh fish from our fisherman, Eric Finn; mushrooms from the local Gratitude Farms; vegetables from the surrounding area; and a large portion of Austrian creativity.”

What does the Florida setting and its natural resources offer that you’re excited to work with?

“I think the possibilities can be near endless in creating Florida cuisine. This entire state influences me, from the fresh fish to the climate. My Austrian influence will always play a role because it is my home country and because it has a diverse cuisine, which is also made up of so many cultures, like here in the United States. And that’s the nice thing about the cooking profession: It can be so diverse. I count myself lucky to have a career that I enjoy and that is never boring.”