Online Ordering

Freshly sliced beetroot, accompanied by crumbled feta cheese, toasted pistachios, caper aioli and a touch of extra virgin olive oil.

Caribbean shrimp on mango and avocado, fresh sprouts, dots of Creole sauce, and crispy wonton. A fusion that respects the roots: the sweetness of the backyard mango, the freshness of grandma's avocado, and the coastal flavor that every Cuban carries in their soul.

Fresh Caribbean fish, cured in yellow chili tiger's milk, with a pronounced acidity and mild spiciness that enhance the fish's natural flavor. A clean, fresh, and straightforward ceviche with Caribbean character.

Tender yellow corn on the cob, cut into sections and fried until crispy. Served with a homemade cilantro and garlic aioli, topped with grated Cotija cheese, a squeeze of fresh lime, and smoky spices that enhance every bite.

4 classic croquettes, made with shredded chicken, a creamy béchamel sauce with a simple garlic and onion sofrito and a crispy breading, fried to order and served with two different aiolis.

Tender corn cooked slowly in the traditional style with Creole sofrito, accompanied by slices of roasted pork, fresh avocado and crispy pork rinds.

A selection of Cuban fried foods presented on an antique bodega scale, inspired by those that for generations were a part of Cuban markets and bodegas, where the day's produce and goods were weighed. This presentation pays homage to our roots and includes crispy tostones, classic croquettes, fried root vegetables, and other house specialties, accompanied by a sauce to share.

Artisan sausages, browned over a slow fire, accompanied by roasted vegetables and that smoky touch that unites cultures without saying a word.

Traditional corn tamale cooked in its own leaf, topped with a fresh Cuban-style pico de gallo and finished with a delicate touch of cumin-infused oil.

Fresh avocado and sweet mango, accompanied by red onion and cilantro, in a tropical, fresh and balanced combination.

A meeting of fresh flavors: mixed lettuces with house dressing, green olives, with serrano ham and manchego cheese that pay homage to the Iberian essence under the Caribbean sun.

A selection of perfectly roasted peppers, enhanced with Kalamata olives, flavorful capers, feta cheese, and thin rings of red onion. A tribute to Mediterranean cuisine with a Cuban twist, fusing the rhythm and vibrant colors of our tropical island.

12oz Beef ribs slow-cooked for hours with red wine, aromatic herbs, and spices from the countryside. Served on a creamy polenta.

Inspired by the classic trays of old Cuban cafeterias and the meals that accompanied generations in primary schools and rural schools, this nostalgic dish brings together the most traditional flavors of our cuisine on a single tray: stew, braised meat, white rice, root vegetables, and homemade dessert. A journey through those simple and endearing flavors that are part of Cuban memory.

Shredded beef, slowly cooked in a Creole sofrito with house spices and an unexpected touch of fried chickpeas, which give it strength, texture and character.

A European classic reinvented with Cuban soul: golden crispy chicken breast stuffed with smoked Gouda, caramelized onion cheese, young Manchego, Fontina, and red peppers. Finished with crispy Iberian ham and served over tender yuca with our flavorful Creole mojo.

Arborio rice prepared risotto-style, slowly cooked with black bean broth and a traditional Creole sofrito. Finished with grated frijolero cheese, topped with char-grilled pork ribs, and complemented by the sweet contrast of fried ripe plantains.

Red snapper fillet seared on the grill and cooked in the oven on a creamy lemon and cilantro risotto

Cuban-style shrimp enchilado, cooked in a Creole sofrito with a final touch of pesto and fresh mozzarella

7oz Octopus tentacles seared in roasted garlic oil and smoked paprika, embraced by golden Creole chorizo and crispy fried yucca sticks, fresh oregano and a citrus touch that awakens the soul.

Fresh lobster pieces, cooked over a fire with a traditional Cuban red sofrito, flavored with beer and aromatic herbs

Shrimp, lobster, fish, octopus, mussels, and clams are cooked in a Creole tomato sauce with homemade sofrito, white wine, and spices from the countryside. Served in a casserole dish and garnished with aromatic herbs.

Top sirloin steak, 8oz, lightly breaded and deep-fried until golden, topped with our grandmother’s signature Creole sauce, fresh mozzarella, and Parmesan, then finished with fresh basil sprouts.

8oz of Slow-cooked lamb in a rich red wine reduction, accompanied by roasted vegetables and fresh herbs. An elegant and comforting dish, where the tenderness of the meat meets the deep and refined flavors of the red wine.

18 oz USDA Choice Ribeye grilled over Josper charcoal, bringing out the natural richness of the beef while keeping it tender and juicy. Served with roasted tricolor potatoes and sweet peppers, and presented tableside under the aromatic smoke of our Josper charcoal.

Mixed grill of free-range meats, 10 oz pork chop, 10 oz picanha, 10 oz chicken, 2 chorizo sausages, 2 lamb chops, served with tostones, roasted corn, chichito pepper, and scallions

USDA Prime 2 lb Angus Porterhouse grilled over Josper charcoal, bringing out the natural richness of the beef while keeping it exceptionally tender and juicy. Served with roasted tricolor potatoes and sweet peppers, and finished tableside with aromatic herb-infused butter. A spectacular premium cut, perfect for sharing.

100% picanha skewers, juicy, cooked to your liking, with roasted vegetables.

8oz of Charcoal-grilled sea bass served with our Creole tzatziki, a sauce made with Greek yogurt, cucumber, garlic, cilantro, mint, citrus, and olive oil.

Tender filet mignon served over crispy tostones, finished with creamy Parmesan cheese sauce and crispy prosciutto, with fried tricolor potatoes on the side.

Crispy and golden fried flattened green plantains, bathed in the warm aromas of a Cuban-style garlic mojo and finished with a touch of Parmesan cheese

Creamy malanga puree with truffle oil and crispy onion.

Tender yucca, cooked to perfection, bathed in a fresh green mojo sauce of cilantro and parsley, mild garlic, and natural citrus. A vibrant contrast between warmth and herbs, where Cuban tradition meets a fresh and luminous note that awakens the palate.

Mixed lettuce, cherry tomatoes, cucumber, green beans

White rice cooked with garlic, olive oil and lard

Fried ripe plantains, a Cuban classic that never fails

Cuban moro rice cooked with grandma's spices and a touch of smoked bacon

Rustic potatoes, roasted and then fried, served with the chef's Creole cream, crispy prosciutto ham and a subtle smoky touch.

Slow-cooked black beans with traditional Cuban sofrito and aromatic spices result in a creamy, flavorful, and comforting stew.

Homemade cream cheese and guava pudding, inspired by one of Cuba's most iconic flavors. Creamy, delicate, and perfectly balanced between sweet and fresh.

Classic Cuban French toast with a touch of creativity in the flavors, including banana puree, fanquito and dehydrated coconut.

A classic of Cuban pastry that evokes memories with its delicate creaminess, its unmistakable aroma and the authentic taste of tradition.

An experience of extraordinary smoothness that delicately envelops the palate, turning a timeless classic into the perfect finishing touch to a great meal.

A dessert inspired by the classic Cuban cigar, made with semi-sweet chocolate, mascarpone and espresso, scented with orange and orange blossom and finished with a crunchy heart of toasted almond praline.

Spaghetti served with your choice of creamy Alfredo sauce or classic tomato sauce.