Cocina Abierta

Silky roasted squash flan for dessert.

Bright citrus-cured fresh fish, a signature opener on the evolving tasting menu.

Tender charred octopus, a house favorite starter.

Crispy croquettes with smoked Creole duck & local pineapple.

Thin torched sweet plantain with tuna tataki.

Mashed plantain mofongo stuffed with duck confit; often called among the island's best.

Grilled thick-cut lamb chops from the red-meat act.

Handmade ravioli filled with tangy goat cheese.

Pillowy breadfruit gnocchi with smoked pancetta.

Toasted black noodles with prawns, a seafood-act standout.

Fragrant green curry with local seafood.

Charred cabbage with sweet onion jam, from the vegetable act.