Dining & Lounges
Savor every bite -- from our redefined steakhouse that challenges the status quo to unexpected culinary fusions featuring flavors of Japanese, Italian, Mexican and more. Venture to Bar Mar, the first José Andrés Group restaurant in Arizona boasting a global infusion of flavors. Dining at VAI Resort will immerse you in the enticing allure of complex temptations and expertly crafted libations, as VAI becomes your haven for diverse and exquisite food and drink affairs.
Embark On a Culinary Transformation
Embark On a Culinary Transformation
Embark On a Culinary Transformation
Embark On a Culinary Transformation
Embark On a Culinary Transformation
Embark On a Culinary Transformation
Embark On a Culinary Transformation
Embark On a Culinary Transformation
Embark On a Culinary Transformation
Embark On a Culinary Transformation
Embark On a Culinary Transformation
Culinary Destination Like
No Other
11 elevated onsite dining establishments offer a range of international cuisines
Eight restaurants present stunning waterfront views
27 unique bar and cocktail experiences
World-renowned Celebrity Chef restaurant concepts
Two-story nightclub
Bar Mar
At Bar Mar, Chef José Andrés’ brilliant renditions of iconic seafood dishes are a true celebration of the bounty of the sea. With modern takes on classics you know and love, festive cocktails, and a vibrant design envisioned by Lázaro Rosa Violán, Bar Mar will elevate VAI's culinary offerings with its world-class cuisine and immersive dining experience.
About José Andrés
Born in Spain, where he learned the craft of cooking first from his parents and then in the kitchen of Ferran Adrià’s groundbreaking avant-garde restaurant elBulli – José Andrés immigrated to the United States in 1991, first to New York City and later to Washington, D.C.
The Vision: Culinary Magic or Science
Step into the world of culinary magic with Chef Bart, Executive Director of Culinary Operations at VAI Resort! In this episode, Chef Bart takes you behind the scenes to explore his innovative approach to food that’s equal parts art and science.
