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Dining in the provincial capitals and towns is spotty; some places are acceptable while others seem fortunate to be able to provide nourishment at all. Pinar del Río for example, has no notable restaurants. Varadero has several good Italian, Chinese, criollo, and international options; buffets in hotels tend to be mediocre but t
Dining in the provincial capitals and towns is spotty; some places are acceptable while others seem fortunate to be able to provide nourishment at all. Pinar del Río for example, has no notable restaurants. Varadero has several good Italian, Chinese, criollo, and intern
Dining in the provincial capitals and towns is spotty; some places are acceptable while others seem fortunate to be able
Dining in the provincial capitals and towns is spotty; some places are acceptable while others seem fortunate to be able to provide nourishment at all. Pinar del Río for example, has no notable restaurants. Varadero has several good Italian, Chinese, criollo, and international options; buffets in hotels tend to be mediocre but the more luxurious resorts offer more sophisticated fare in their à la carte restaurants. You have to go off the beaten path to find such local specialties as crocodile tail (said to be an aphrodisiac) in the Zapata Peninsula, roast pork on the Isla de la Juventud, and lobster at María la Gorda.
Reservations aren't necessary, except in Varadero—especially at the upscale restaurants. Tipping is important to Cubans; an extra CUC here or there is much appreciated.
A rarity in carnivorous Cuba, this is a vegetarian restaurant with an innovative take on local organic and wild ingredients. You enter under a green arbor smothered by blue flowers and descend a few steps to an intimate, two-tier restaurant with a valley view. On the menu: tempura vegetables, creative salads, a bean pancake accompanied by a stuffed tomato, or the house specialty: "boliche," mashed yuca and sweet potato balls filled with vegetables in a cream sauce. There's also a vegetable paella. Portions come in three sizes for different-size appetites: small, medium, and large, and are priced accordingly, making it easy to sample and share.
This riverside terrace restaurant overlooks the footbridge that leads to the famous waterfall. The idyllic setting and river view make up for an uninspiring menu of simple Cuban fare featuring chicken and the house specialty, Soroa Tentación, a stew of shredded beef with tomatoes, onion, and garlic. The house drink, the daiquiri cascada, is made of various colors of alcohol, in honor of the rainbow that often appears over the falls. The entrance fee to climb the 250-meter path to the waterfall is CUC$3. Unfortunately, the waterfall is usually dry by April, before the rainy season begins.
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