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restaurant • lounge • art gallery

@cappellamagna

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restaurant • art gallery
fine dining under Paco Rosic’s spray-painted Sistine ceiling
tasting menus • private events
Waterloo, IA
↓ Book dinner

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Rice Paper :: Part 50
From flat paper to the crisp shell. taken in Cappella Magna by @cappellamagna

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4 months ago

Paper :: Part 54
From flat paper to the crisp shell. taken in Cappella Magna by @cappellamagna

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3 months ago

Rice Paper :: Part 62
Frying the shell shape taken in Cappella Magna by @cappellamagna

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3 months ago

From the archive — plates from years past, every one by his hand.

Some dishes never leave the memory.

Reservations — link in bio. We seat Fridays and Saturdays.

@cappellamagna @gordanaannarosic @pacorosicart @raqueone

#CappellaMagna #WaterlooIowa #TastingMenu #FineDining by @cappellamagna

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5 hours ago

It starts with a watermelon. 🍉

Every piece of our Crisp Watermelon Shell is cut and shaped by hand — one at a time.

Reservations — link in bio. We seat Fridays and Saturdays.

@cappellamagna @gordanaannarosic @pacorosicart @raqueone

#CappellaMagna #WaterlooIowa #TastingMenu #FineDining by @cappellamagna

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13 hours ago

RICE PAPER :: PART 205

A crisp, airy rice-paper bowl filled with tender octopus, pomegranate, baby arugula, microgreens, and edible flowers.

Finished with a bright citrus dressing.

Fresh.
Bright.
Crunchy.
Colorful.

RECIPE :: SERVES 10

RICE PAPER BOWLS
10 large round rice paper sheets
Neutral oil for frying

Heat the oil to about 350°F. Fry one dry rice paper sheet at a time. As it puffs, gently press the center with a long-handled, heat-safe utensil to form a shallow bowl. Remove, drain, and cool completely.

OCTOPUS
2 lb tender cooked octopus
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
Sea salt

Cut the octopus into bite-size pieces. Toss lightly with olive oil, lemon juice, and salt.

CITRUS DRESSING
¼ cup extra-virgin olive oil
3 tbsp fresh orange juice
2 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
Sea salt and black pepper

Whisk the citrus juices, honey, and Dijon together. Slowly whisk in the olive oil until lightly emulsified. Season to taste.

ASSEMBLY
3 cups baby arugula
1 cup pomegranate seeds
2 cups microgreens
Edible flowers

Add a small amount of arugula to each shell. Divide the octopus between the bowls, then add pomegranate and microgreens.

Finish with a light spoonful of citrus dressing and edible flowers.

CHEF NOTE
Build at the last moment so the rice paper stays crisp.

Fill. Finish. Send.

From the Cappella Magna kitchen.

Comment RECIPE for more from the rice paper series.# taken in Cappella Magna by @cappellamagna

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a day ago

Sunday. The kitchen rests.

No service today — just the quiet hum of a kitchen that gave its week.

Back Friday. Reservations — link in bio.

@cappellamagna @gordanaannarosic @pacorosicart @raqueone

#CappellaMagna #WaterlooIowa #TastingMenu #FineDining taken in Cappella Magna by @cappellamagna

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2 days ago

Friday night under the ceiling. ✨

Seven courses, one painted sky — and the best part of the night is always the people.

Thank you to everyone who dined with us. 🤍

Reservations — link in bio. We seat Fridays and Saturdays.

@cappellamagna @gordanaannarosic @pacorosicart @raqueone

#CappellaMagna #WaterlooIowa #FineDining #TastingMenu by @cappellamagna

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2 days ago

Before it reaches your table…

A few seconds behind the scenes as our Autumn Transition Tasting Menu comes together at Cappella Magna.

Savory Brie Nougat.
Crispy Plantain & Shrimp.
Pan-Roasted Duck Breast.
Filet Mignon Diane.
Apple Tatin Mille-Feuille.

Every course finished by hand.
Every plate built one at a time.

You see a few seconds here.
We get to share the full evening with you.

Which course would you choose first?

Cappella Magna · Waterloo, Iowa taken in Cappella Magna by @cappellamagna

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3 days ago

Friday night. Seven courses, one full dining room.

The pass doesn't stop from six o'clock on — plate after plate, course after course, until the last table is happy.

Reservations — link in bio.

@cappellamagna @gordanaannarosic @pacorosicart @raqueone

#CappellaMagna #WaterlooIowa #TastingMenu #ChefLife #FridayNight by @cappellamagna

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3 days ago

It starts with a watermelon. 🍉

Cut.
Shaped.
Prepped by hand.
Ready for service.

Every Crisp Watermelon Shell is built one at a time in the Cappella Magna kitchen.

Simple ingredient.
Precise technique.
No shortcuts. taken in Cappella Magna by @cappellamagna

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4 days ago

One plate at a time. No trays waiting. No shortcuts.

Built when it's ordered, carried straight to the table.

Reservations — link in bio. We seat Fridays and Saturdays.

@cappellamagna @gordanaannarosic @pacorosicart @raqueone

#CappellaMagna #WaterlooIowa #TastingMenu #FineDining taken in Cappella Magna by @cappellamagna

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4 days ago