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Seafood rules in the Keys, which is full of chef-owned restaurants with not-too-fancy food. Many restaurants serve cuisine that reflects the proximity of the Bahamas and Caribbean (you’ll see the term "Floribbean" on many menus). Tropical fruits figure prominently—especially on the beverage side of the menu. Florida spiny lobster should be local and fresh from August to March, and stone crabs from mid-October to mid-May. And don't dare leave the islands without sampling conch, be it in a fritter or in ceviche. Keep an eye out for authentic key lime pie—yellow custard in a graham-cracker crust. If it's green, just say "no." Note: Particularly in Key West and particularly during spring break, the more affordable and casual restaurants can get loud and downright rowdy, with young visitors often more interested in drinking than eating. Live music contributes to the decibel levels. If you're more of the quiet, intimate-dining type, avoid such overly exuberant scenes by eating early or choosing a restaurant where the bar isn’t the main focus.
If you want a taste of the island's Cuban heritage, this is the place to dine alfresco or in the dining room on refined Cuban classics. Begin with a megasize mojito while you browse the expansive menu offering tostones rellenos (green plantains with different traditional fillings), ceviche, and more. Choose from Cuban specialties such as roasted pork in a cumin mojo sauce and ropa vieja (shredded beef).
This is the place to dine—alfresco or in the dining room—on refined Cuban classics. Begin with a megasize mojito while you browse the expansive menu offering tostones rellenos (green plantains with different traditional fillings), ceviche, and more. Choose from Cuban specialties such as roasted pork in a cumin mojo sauce and ropa vieja (shredded beef).
At this family-style restaurant, the dining room bustles, the food is traditional cubano, the prices are reasonable, and the sangria is muy buena. There are well-seasoned black beans, a memorable paella, traditional ropa vieja, and local seafood served grilled, stuffed, or breaded.
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