Already a Virginia Beach dining destination, Becca, a modern restaurant inspired by farm-to-table practices, is the culinary essence of The Historic Cavalier Hotel and Beach Club. Featuring bright and inspired cuisine using only the freshest local ingredients, Becca, under the direction of the hotel’s skilled executive chef Dan Elinan, demonstrates a true commitment to sustainable cooking.
Elinan and his culinary team capture the spirit of summer with an ever-changing menu dependent on seasonal produce and seasonal catches. Serving lunch, dinner, and weekend brunch, diners enjoy exquisite tastes while surrounded by Becca’s lush gardens and stunning ocean vistas.
Chef’s current features include Chilled Summer Squash Soup with Mountain View Creamery Feta, lime basil, beniseed cracker, and bright salads like the Arugula & Pickled Strawberry Salad with Goat Lady Goats Cheese, shaved fennel, espelette sunflower seeds, and lemon miso vinaigrette and the Grilled Baby Gem with pickled toy box tomato, shaved pecorino, garlic parmesan dressing, and sesame semolina crumble.