Situated at the top of the boulevard de Obispo, just after Floridita, you will find inside not only a snack bar with stools, but also a metal counter where the chef puts the finishing touches to his dishes. The atmosphere is intimate, simple and sober, in a space surrounded by glass panels that allow customers to see out, but do not allow passers-by to gaze in.

At the far end there is a bar with stools where all the house specialities are displayed; the rest of the establishment is taken up by dark-stained tables and chairs, and some small paintings of an architectural theme.

On the menu you will find different varieties of pizza, spaghetti and lasagne, among others; and it is never over-crowded, due to the proximity of more traditional Cuban restaurants.

Open in 2002, this restaurant is added to the offer by the complex "Tarará" -houses, villas, beach, harbour, bars, etc.- The company and the chefs Abdel Raouffi and Alejandro Blanco want to promote a light cuisine, low in sugar and fat, properly cooked.

Among the starters, it is worth to be mentioned "Tosta gratinada de langosta y cangrejo" -a dish made of lobster and crab-. There are other very good dishes such as "Juliana de pargo al limón" -a fine fish-, "Ángel de filete" -delicate meat-, "Grand Bleu" or "Masas de langosta a la almendrina" -an elaborated dish with lobster.

The most famous paladar in Cuba owes its renown in equal parts to the wonderful ambience, dependable cuisine, and the starring role it played in several scenes in the Cuban blockbuster film Fresa y Chocolate.

The three small rooms of this converted apartment are reached by climbing three stories of steep, rundown, and poorly lit stairs. The signed celebrity headshots let you see the stars in whose steps you have just followed.

Start things off with some ceviche, gazpacho, or their signature appetizer of eggplant caviar, a tasty vegetable paste that has the texture the name implies. Fresh red snapper (caimanero) might come in a white-wine or sweet-and-sour sauce--both are good, as is the honey-mustard chicken. There's a modest selection of Spanish and Chilean wines. The ornate facade and balcony balustrades make this place worth a peek during the daytime.

In the elegant house of the Cuban Writers and Artist Trade Union , and close to the bar with the same name "Hurón azul", it was already a Havana institution. In February 2000 was opened a small restaurant.

Prepare a menu according to the Cuban culture, with foods named "Mambí stew Elpidio Valdés", Cuban "Ajiaco Fernando Ortiz", or the "Paradiso Caramel Custard”, the one that Lezama Lima gave the recipe in his novel. The quality is good and the prices,cheap. Here you can see Pablo Milanés, Fabelo, and other famous writers.

Opened in may 2003 as a part of the Raquel hotel. Its gastronomic offer is one of the most interessting ones in town, combining classic and renewed recipes of jewish kitchen ( a newcomer in Cuba).

We suggest their "Borscht de remolacha", the "Ensalada israelita", the three kinds of Shashlick and as a side dish the tasty Latkes or "Kugel de vegetales". The whole ambient and its decoration are very elegant and prices are surprisingly reasonable.

Opened in march 2003 and situated within the chinese district. Nevertheless only a part of the menu offers dishes based on this tradition. The rest of the food is international but especially for those dishes taken out of a Spanish cookbook.

Right now we prefer the anthological paellas (Spanish dish based on rice) and the shrimp puff pastry but the menu is changing constantly. The place is comfortable with a rather discrete decoration. Prices will make you smile but don’t forget to take a reservation.