This is quality nouveau cuisine – without the silly small portions – put together by experienced chef Enrique. Le Chansonnier is now a haven of contemporary chic that integrates all of Havana's coolest elements: beautiful young staff, great music, sensitive lighting and décor, as well as what must be the coolest toilet facade in Cuba (created by artist Damián Alquiles). Reopened by Hector Higueras in October 2011, its reinvention has left little trace of the old interior of the house, which dates back to 1860. Le Chansonnier used to be a French-themed private restaurant cluttered with antiques, a solid if not spectacular place to eat. Havana le chansonier Photograph: piotr lococh The wine list is broad enough and reasonably priced.Ĭalle San Rafael No 469, between Lealtad and Campanario, central Havana, +5 Le Chansonnier The dessert menu is expansive: pudding San Cristóbal (eggs, fruit, milk and almonds) is excellent while the fruit tart and rice puddings are pretty passable, as well as the omnipresent flan.
This is not, however, the bland standard cuisine found in many state restaurants. The food is Cuban-Creole: malanga, yucca, cerdo asado (roast pork), lobster, fresh fish, shrimp and other traditional fare. Piles of old books are stacked atop beautiful old furniture black and white photos jostle for space with antique record covers and bullfighting posters, while a selection of clocks, religious artefacts and, even a full-size zebra pelt, add to the mix. Cluttered and eclectic, this is a lived-in space on the bottom floor of an early 20th-century mansion. Sliced smoked roasted pork, ham, Swiss cheese, pickles and yellow mustard on a pressed Cuban sweet roll.This paladar is named after its owner, chef and driving inspiration, Carlos Cristóbal Márquez Valdés.
Ham, sliced roasted pork, Swiss cheese, pickles, and mustard on a pressed Cuban bread. Mixed greens, chopped bacon, chickpea, cherry tomato, radish, cucumber, beet, caramelized walnuts, raisins and Gorgonzola cheese tossed in bleu cheese vinaigrette.Įl guapo. Romaine lettuce, cherry tomato, Parmesan cheese and croutons tossed in Caesar dressing. Server with a side of mayo cocktail sauce. King of prawns in vinaigrette made with olive oil, tomato dice, peppers red onion and hint of mango. Assortment of hand-homemade croquettes of ham, chicken and fish.ĭay boat fish marinated in florida citrus, aji amarillo, aji rojo, red onion and served with sweet potato.
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