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Shortages of raw materials and a bureaucratized approach to food preparation in state-owned restaurants have produced many a mediocre meal, but with the privateer restaurants leading the way, Cuban cuisine is coming back. For the best cooking in Havana, seek out the paladares (privately owned establishments; the name, which lite
Shortages of raw materials and a bureaucratized approach to food preparation in state-owned restaurants have produced many a mediocre meal, but with the privateer restaurants leading the way, Cuban cuisine is coming back. For the best cooking in Havana, seek out the pal
Shortages of raw materials and a bureaucratized approach to food preparation in state-owned restaurants have produced ma
Shortages of raw materials and a bureaucratized approach to food preparation in state-owned restaurants have produced many a mediocre meal, but with the privateer restaurants leading the way, Cuban cuisine is coming back. For the best cooking in Havana, seek out the paladares (privately owned establishments; the name, which literally means "palates," was cribbed from a popular Brazilian soap opera in which the heroine makes her fortune with a roadside restaurant named "El Paladar de Raquel"). Call ahead to reserve a table if you go to a paladar, and never believe a taxi driver who swears to you that the place is closed; he gets a commission for taking you to the place he is flacking for.
Located near the seafront in the open air, this is one of Havana's best seafood restaurants. Shrimp, crab, lobster, grouper, snapper: every type of seafood available in the Antilles seems to find its way through this bustling kitchen. At night, the restaurant turns into one of Miramar's most popular nightclubs, with a host of live bands and DJs.
Av. 1, e/Calle 16 y Calle 18, Havana, La Habana, 11500, Cuba
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