Chef Ernesto Blanco blends the aromas and flavors of Moorish and Sephardic cooking with those of Cuba (and elsewhere in the Caribbean), Spain, and Africa. The result is some of Havana's most inventive cuisine. At this friendly, graceful garden restaurant, you can order such appetizers as tostones rellenos (stuffed with ropa vieja, guacamole, or diced ham) and such main dishes as emperador al ajillo (swordfish with garlic flambéed in aged rum).
Calle 3, No. 305, , esquina de Calle 46, Havana, Cuba