he Regent Bal Harbour was a tempting location to begin with; but, now that 1 Bleu is in the mix, the hotel has taken on an almost irresistible charm. Granted, it is a charm that can only be succumbed to by the rich and privileged, but hey, there aren’t many have-nots hanging around Bal Harbour these days, are there?

Chef Gerdy Rodriguez, besides having the oddest first name I’ve come across in years, knows his way around the kitchen like he knows the nape of his lover’s neck. He has taken up the helm at 1 Bleu with plans to make his restaurant the finest dining in South Florida. His history at Café Sambal and Mundo, and his passion for cooking up creatures of the sea have carried over well into the fine hotel eatery.

Straight out of the ocean seafood, both international and locally raised, is Gerdy’s forté. Avoid calculating the carbon miles your dish collected in its travels and try the seafood platter ($75 for a small). The large sharing dish is stocked with lobster from Maine, white shrimp, Mediterranean mussels, oysters, clams and sauces for dipping. If the guilt overwhelms you, order the local grouper and wild salmon ceviche ($18). Aside from satisfying your palate, you’ll feel like a better person – green even – amidst your less conscious counterparts. If the environment is the last thing on your mind, because you’re on a first date trying to woo your guest, order up a daily selection of fresh oysters (12 for $34) to get libidos flowing. The Adriatic shellfish saffron Bouillabaisse ($20) is so good it could have a similar effect. Gerdy’s cuisine can have that effect on people.

Red meat plates are also good choices, however show-stopping the seafood options may seem. The cuts at 1 Bleu are flown in from around the world (again with the footprint guilt) to ensure that they are the best the world has to offer. This may sound like a slightly pretentious order, but once you try the lamb loin, shipped in from Morocco and drenched in pineapple, coconut, dried fruit and ginger flowers ($42) your doubt will evaporate. There is only one way to have the best of both worlds - the land and the sea - at 1 Bleu and it comes in the form of a surf and turf linguine ($18). The fresh cuttle fish linguine makes an interesting pair with veal meatballs in a squid ink and tomato compote. Gerdy has you covered.

The dessert card boasts a highly unusual option: soup. The Tropical Fruit Soup is a mélange of warm pineapple, coconut ice cream and chilled anisette. If you can get past the unique presentation, this dessert soup will cap your 1 Bleu evening off on a high note.