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In Cuba a New Gastronomy is born

You arrive to a country or a city that you don't know and suddenly, what can I do? You feel that you don't know up to start, or where to go, mainly where to eat or to have dinner. For that reason, for all travellers that visit Havana in next dates we will tell them where to direct "the mouth", pardon, and the steps.

In Havana a new gastronomy is born. Author's cuisine goes appearing, although they have the lack of good goods and this obviously rebounds in the quality of the plates. Nevertheless in Havana a very own kitchen is emerging. This is the case of “Paladar", small restaurants or family business allowed by the Cuban government. Some are putting on in fashion between entrepreneurs and artists, etc.… that don't doubt in choosing them when having dinner in a pleasant place. This is the case of the Restaurant Paladar Huron Azul.

It had recommended it to me a friend great expert from Cuba and that he didn't make a mistake for anything. It is a restaurant that has as slogan "art for eating with art" and they really surprise, it is a place with a meal and a very own style.

Independently eats up of how (that eats up very well) it is worthwhile to visit this Paladar to be able to talk a while with their owners. A couple of Cuban very Creole that strive in attentions and that they achieve with their anecdotes to make appear the smile in the diner's lips.

To be in the Paladar Huron Azul is to discover, with each look, with which good pleasure has been decorated its dining rooms, to discover as much as talent is in the new Cuban painting, exposed in all its walls and carefully willing in an atmosphere full with small antiques that give to the place a very colonial atmosphere.

Their kitchen surprises, it is very different to what you can usually find. The first plates present to the “Toston”, crispy cookie of green banana, or the malanga (a kind of yam) fritters and other whims stored in the oldest Cuban cuisine. The Octopus to the Tamarind is presented in vinaigrette that seeks to innovate in the Cuban traditional cuisine.

Of second you can choose inside a wide and varied menu, a Pan of Fruits of the Sea, in a papaya sauce, anisette and orange, a Chicken with Quimbombó, mushrooms and ginger or a Grumpy Pig, extracted plate of an old recipe of final of the XIX century and that it is a revelation.

Yeah! in Cuba a New Gastronomy is born. Take a look to the Web www.huronazul.info and you will see with which tact goes the “Paladares” in Cuba.

Wow for the new Cuban cuisine!

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