Ballet Nacional de Cuba - Cuba Absolutely

Well, it seems that the new year started on the right foot for paladares in Havana; this month it was
especially difficult to find flaws in the city’s restaurant scene and at the same time the “ups” seemed to
increase. As a result, we have five “ups” this month and just three “downs.”
DOWNS:
The slow service at Madrigal:
The last two times I was in this nice looking bar in the Vedado
area I was with a fairly large group of friends, and I would be
lying if I said we had a bad time. We had a blast! But it would
have been even better if we hadn’t had to wait up 20 minutes for
a daiquiri. The bartender was a very nice fellow, but he made
each on separately when we had ordered five at the same time!
OK, maybe there is a secret charm to the individually mixed
daiquiri, but the service was slow. Other than that I love this
place -- the chairs are uncomfortable and the noisy blender is
too close to the patrons but the art is interesting and the
location is very convenient.
Calle 17 No. 809 (altos), e/ 2 y 4, Vedado. Tel. 831 2433
The filet mignon at Italia en Cuba:
This is a new paladar in the Miramar area. It is located on a nice terrace and has a big screen where you can
enjoy music videos while you eat (in case this is your cup of tea…it’s not mine). The focaccia was amazing, even
the take away was fresh and crispy the following day and the pizza was good, too. But unfortunately I made the
mistake of ordering the filet mignon. As a red meat lover I am in constant search of the good steak in Havana,
which is not an easy challenge. But in this case I specifically asked the waiter before ordering: “is this a filet cut
or something else?” He assured me it was filet and he said it was fantastic and accompained by a bordelaise
sauce. “OK, medium, please,” I said. Huge mistake! The meat was definetly not filet but the toughest part of the
beef, and it was more than well done. A shoe would have been softer. When I complained about how it was
cooked, I just got a “too bad” look from the waiter, and for an uneatable meat I paid close to 16 cuc. I will be back
for the foccacia, though!
Calle 20 No. 721, entre 9na y 7ma. Tel. 207 4412
The guitar player at Vistamar:
In one of the most beautiful paladares of the island, in a contemporaryhouse,with a gorgeous pool, a
magnificent view of the sea, and really good food, why in the world did anybody think they needed a guitar
player singing Guantanamera and Hasta Siempre (the Che Guevara hymn)? I guess it works for the tourists, but
for those who have been here more than a few months it’s more a nuisance than an attraction, made more so by
the fact that the guy (who I am sure has very good intentions) tries to sell you his 10 cuc CD of songs. May I offer
some advice? Expand his music repertoire, stop the promotion of his CD and let the patrons enjoy their meal.
Ave 1ra e/ 22 y 24, Miramar. Tel. 203 8328
UPS:
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Elena's up and downs to dining out in Havana?
by Elena Vega
The suckling pig at Havana Chef:
I am not a suckling pig person, but this was really good. My Spaniard dining accomplices (who really know about
suckling pig) believed it’s one of the best in Havana, therefore, trusting their educated palates, it must be so. It
was one of the youngest piglets I have ever seen cooked, the meat was tender and flavorful and the skin was
crispy. To my horror, I witnessed a pair of spaniards almost fighting for it’s little three-week-old head. On top of
that, the paladar is great, service was amazing, and the food will be the subject of more “ups” in the future. Just
bear in mind prices are a little bit in the high side.
Calle 24 No. 360 e/ 21 y 23. Vedado. Tel. 830 1410
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