Executive Chef Daniel Bausà Peris is bringing the flavors of his native Barcelona to the dining experiences at Trump Ocean Club International Hotel & Tower Panama, opening July 6, 2011.

Iberian-inspired dishes will mingle with local Panamanian and international specialties on menus at the hotel's signature Tejas Restaurant & Bar, casual BARcelona Tapas Restaurant & Bar, and al fresco Azul Pool Bar & Grill. Complementing these dining venues will be the fine wines and small plates of Cava 15 Wine Bar.

True to Trump Ocean Club's waterfront setting, seafood will take center stage during dinner at Tejas Restaurant & Bar. Here, Chef Bausà concentrates on beautifully plated, deceptively simple dishes that allow the true flavors of the seafood to shine through. In the same spirit of "transparency," a window from the dining room to the kitchen will allow guests to watch the chef and his team at work.

Chef Bausà has infused the cuisine of Tejas with a Mediterranean accent cultivated through his years of experience in the top kitchens of Spain and Italy. Asian, Latin American, and other European flavors will also be highlighted in a true fusion menu. Enticing appetizers will range from a watermelon and feta cheese salad with Greek olives and lemon almond oil to an octopus terrine with ñame root purée, arugula, and light, spicy chorizo oil.

The freshest catch of the day will be served in a choice of preparations: crusted in sea salt, roasted Mediterranean, Caribbean, or local Tikin-xic style. Each of these preparations can be paired with the patron's choice of sauce, from a garlic mojo to a fresh herb pistou. Meat lovers will enjoy inspired choices such as beef tenderloin with onion compote and gorgonzola ravioli, and a grilled pork chop with smoked cheese and red cabbage strudel. Key lime pie, warm apple tart, and a traditional Latin American three-milk cake are among the tempting dessert selections.

Tejas will also feature an outdoor raw bar, where Mexican and Panamanian ceviches share the menu with the traditional shellfish.

For small bites in an inviting, casual setting, BARcelona Tapas Restaurant & Bar will draw heavily on Chef Bausà's Barcelona roots, and several time-honored family recipes are showcased on the menu. The lunch and dinner menus at this restaurant are designed around a small-plate concept in the tapas tradition to encourage sharing and plenty of socializing.

Panamanian fare is also featured, including a local Sancocho soup that shares the menu with the traditional Salmorejo gazpacho topped with quail egg and Spanish ham. Newcomers to the tapas concept will appreciate Chef Bausà's "Tapas Walk Through," a four-course tasting menu hand-selected by the chef and served family-style. Each course will include multiple plates for plenty of culinary variety. Among them are oven-roasted vegetables with pickled anchovies "Montadito," spicy crispy "Brava's" potatoes (a BARcelona signature), baby lamb chops with sundried tomato marmalade and aioli, and a coconut rice pudding Panamanian style.

At breakfast, cooking stations outside BARcelona's doors will feature waffles, pancakes and French toast prepared before diners' eyes. A counter display including pastries, fresh fruits, cold cuts, and cheeses will also be stationed outside, while within the restaurant, guests can choose from a wide array of omelettes and other inspired egg and meat dishes.

For poolside guests, the al fresco Azul Pool Bar & Grill will deliver refreshing treats against a Pacific Ocean backdrop. Among the light delights on the menu are Caesar salad, guacamole served with totopos and salsa, a selection of quesadillas, and a shrimp, coconut, banana, and avocado ceviche. Angus beef burgers come with a choice of five toppings, from mozzarella basil pesto to sundried tomato and goat cheese.

Sandwiches and market-fresh grilled items, from lamb chops to shrimp, will also be featured, topped off by a selection of desserts that include a tropical fruit salad, country bread served with chocolate and sea salt, and a choice of three ice cream cups: Caribbean (tropical sorbets with red fruit sauce and blackberry whipped cream), Panamanian (chocolate, vanilla, and cinnamon roll ice cream with caramel sauce, whipped cream, and banana), and Azul's own signature (coffee, chocolate, and vanilla ice cream with chocolate sauce, whipped cream, Bailey's, and Oreo cookie).