Espuma - Rehoboth Beach Restaurant - Rehoboth Beach, DE | OpenTable
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Espuma - Rehoboth Beach

Espuma - Rehoboth Beach Details

  • Dining Style: Casual Elegant
  • Website: http://www.espuma-restaurant.com
  • Email: chefjaycap@gmail.com
  • Phone: (302) 227-4199
  • Hours of Operation: Dinner: Nightly: 5:00pm - 11:00pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Mediterranean, Spanish, Tapas / Small Plates
  • Executive Chef: Jay Caputo
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Bar/Lounge, Beer, Chef's Table, Farm to Table, Full Bar, Gluten-free Menu, Happy Hour, Late Night, Non-Smoking Area, Non-Smoking Restaurant, Personal wines welcome (corkage fee applies), Private Room, Takeout, Wine

Getting there

  • Cross Street: 1st street
  • Parking: Street Parking
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A word from Espuma - Rehoboth Beach
Chef Jay Caputo cooks up Mediterranean-inspired cuisine, using fresh produce from local farmers in menu offerings like Chesapeake crab-stuffed scallion crêpe served with ruby red grapefruit, cucumber, and avocado; seared breast of Giannone Farms air-chilled chicken served with roasted cauliflower, red onions, cauliflower puree, spinach, and Madeira; seared line-caught Casco Bay merlu served with oven-roasted tomatoes, Lyonnaise potatoes, and lobster-saffron essence; and blood orange mojitos. If you're not satisfied with only taking home leftovers, sign up to have Chef Jay Caputo teach a private cooking class in your own home.Continued
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Espuma - Rehoboth Beach
4.1
45 $30 and under restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerFit for Foodies
  • Diners' Choice WinnerMost Booked
Featured Reviews
  • "While we visited Espuma on a week night before the beach season begins, we were impressed by the quality of the food and..."
    Dined on 6/13/2013
  • "Wonderful food, great service. Great place for every occasion"..."
    Dined on 5/29/2013
  • "The food was good and well prepared. The portions were small and pricey. The dining room is dark could be cool but it is..."
    Dined on 5/27/2013

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