This private restaurant in a historic building has to be one of Cuba's most refined paladares (privately run restaurants) for ambience, service and food, both Cuban and international. Follow a marble staircase to a luxurious 1st-floor dining room where violinists play and the menu lists the provenance of the farm-to-table food: Cojímar sardines, Pinar del Río pork and Camagüeyan ropa vieja (shredded beef).
While the ingredients are steadfastly local, the cooking techniques show international creativity, with such renderings as fish in Sri Lankan red-curry sauce and lobster in pineapple glaze.
