Cappella Magna

Cappella Magna Reservation-only fine dining beneath a spray-painted Sistine ceiling. Catacomb Lounge • art gallery • new menu every 6 weeks. Waterloo, Iowa.
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Welcome to Capella Magna, Iowa's newly imagined premiere destination venue! Experience the only replica of the Sistine Chapel in the world. Host your corporate event, office party, wedding, or anniversary in the splendor and elegance of Michelangelo's masterpiece reimagined by Waterloo's own, Paco Rosic. With seating for 68 people in the main hall, and another 50 people in a beautiful marble bar a

rea, this venue is perfect for gatherings large and small. Cappella Magna has caught the attention of network newscasts, The Rachel Ray show, The Los Angeles Times and countless other media outlets. Join us and learn what everybody is talking about! Cappella Magna is the perfect venue for families, business celebrations or private tour groups.

Friday night under the ceiling.A few moments from dinner service at Ca****la Magna — seven courses, a full kitchen, and ...
09/07/2026

Friday night under the ceiling.

A few moments from dinner service at Ca****la Magna — seven courses, a full kitchen, and some wonderful people around the tables.

From our watermelon course and sorbet to the final Chocolate Lava Cake, every plate goes out one at a time.

Thank you to everyone who spent Friday night with us. ❤️

Ca****la Magna // Waterloo, Iowa

Our new Autumn Transition Tasting Menu begins September 18. 🍂Seven courses inspired by the first flavors of fall.Reserva...
09/06/2026

Our new Autumn Transition Tasting Menu begins September 18. 🍂

Seven courses inspired by the first flavors of fall.

Reservations are now open:
https://square.link/u/X3wNBf2p

We look forward to welcoming you beneath the ceiling.

09/06/2026

The final touch. 🦋

Our Chocolate Lava Cake finished with a handmade butterfly, berry coulis, fresh berries, and vanilla ice cream.

One small detail at a time before it leaves the kitchen.

Ca****la Magna // Behind the Plate

09/06/2026

It starts with a watermelon. 🍉

Every piece of our first course is cut and shaped by hand — one at a time.

A few seconds behind the prep of our Crisp Watermelon Shell at Ca****la Magna.

One simple ingredient.
A precise process.
Built for service.

09/05/2026

Made one butterfly at a time.

A little behind the scenes of the hand-finished butterfly garnish for our current Chocolate Lava Cake.

Layered, colored, lifted carefully from the stencil, then finished by hand for dinner service.

Sometimes the smallest detail takes the most patience.

Ca****la Magna // Behind the Plate

09/05/2026

From a whole watermelon to the first course. 🍉

Cutting, shaping, watermelon caviar, and plating—a quick look behind the scenes of our current tasting menu.

Crisp Watermelon Shell
Compressed watermelon · whipped goat cheese · lime · fresh mint · pickled watermelon rind · watermelon vinaigrette

Ca****la Magna // Behind the Plate

09/05/2026

FILET MIGNON :: CRISP RICE PAPER

Medium-rare filet, vivid edible flowers, microgreens, and a deep red cherry-verjus reduction inside our crisp rice-paper shell.

Crisp. Rich. Bright.

****laMagna

Short Recipe — 10 Portions

Build

* 10 crisp rice-paper shells
* 2 lb filet mignon, seared medium-rare and thinly sliced
* 2 cups microgreens
* Fresh herbs
* Assorted vivid edible flowers

Dark Cherry-Verjus Reduction
Reduce 1½ cups tart cherry juice, ½ cup red verjus, 2 minced shallots, 2 tbsp honey, and fresh thyme until dark, glossy, and lightly syrupy. Finish with a little butter and sea salt.

Finish: Spoon a small amount of reduction into each shell, arrange sliced filet on top, then finish with microgreens, herbs, and edible flowers. Sauce and fill immediately before service to protect the crunch.

09/04/2026

From a whole watermelon to the first course. 🍉

Cutting, shaping, watermelon caviar, and plating—just a few seconds behind the scenes of our current tasting menu at Ca****la Magna.

Crisp Watermelon Shell
Compressed watermelon · whipped goat cheese · lime · fresh mint · pickled watermelon rind · watermelon vinaigrette

Eight seconds of prep. A lot more work behind it.

09/04/2026

I turned a tuile into a butterfly.

Black.
White.
Yellow.

Delicate.
Crisp.
Edible.

Comment BUTTERFLY and we’ll send you the full recipe.

09/03/2026

RICE PAPER :: PART 170

Crispy rice paper filled with summer.

Tender octopus.
Pomegranate.
Baby arugula.
Microgreens.
Edible flowers.
Light citrus dressing.

Fresh. Bright. Crunchy. Colorful.

RECIPE :: SERVES 10

FOR THE RICE PAPER BOWLS
10 large round rice paper sheets
Neutral frying oil, as needed

Heat the oil to about 350°F. Fry each rice paper sheet individually. As it immediately begins to puff, gently press and shape the center while frying to create a crisp, airy bowl. Remove, drain, and cool completely.

FOR THE OCTOPUS
2 lb cooked tender octopus
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
Sea salt, to taste

Cut the octopus into bite-size pieces. Toss lightly with olive oil, lemon juice, and sea salt.

FOR THE CITRUS DRESSING
1/4 cup extra-virgin olive oil
3 tbsp fresh orange juice
2 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
Sea salt and black pepper, to taste

Whisk everything together until lightly emulsified. Keep chilled until service.

FOR ASSEMBLY
3 cups baby arugula
1 cup pomegranate seeds
2 cups microgreens
Edible flowers, as needed

Place a small amount of baby arugula inside each crispy rice paper bowl. Divide the octopus between the 10 portions, then add pomegranate and microgreens.

Spoon a little citrus dressing over each salad and finish with edible flowers.

CHEF NOTE
Build these immediately before serving. Once the dressing touches the rice paper, the shell will slowly begin to soften — so fill, finish, and send.

Want more of the rice paper series?

Comment RECIPE.

Address

622 Commercial Street
Waterloo, IA
50701

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