Fodor's Expert Review El Abanico de Cristal

One of Havana's best restaurants specializes in historic recipes used by the colonial Spanish and Cuban elite. Gazpacho laced with morsels of lobster is prepared as well here as in any of Spain's leading kitchens. Fideuá, a paella made with vermicelli noodles, is an eastern Spanish specialty, and the conejo ahumado al aroma de comino (smoked with cumin seed) is from Al-Andalus, the 8th- to 15th-century Moorish empire on the Iberian peninsula. The restaurant also includes a separate sushi-bar menu. The wine list's fine selections include varieties from Castile's Ribera de Duero region, as well as Riojas and wines from Catalonia's Penedès.