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DESTINATIONS cuba havana Dining TocaMadera


If TocaMadera's menu can't excite you, few things can: from tantalizing pequeños of tamales, empanadas and taquitos, to the raw bar featuring several exciting varieties of ceviche and appetizing mains (try the hot stone with a choice of tofu, chicken, grass-fed beef or Japanese wagyu, plus scrumptious sides). The cuisine is curated by chef Suárez, a pioneer of the Cuban New Food scene that aims to incorporate local tradition into cutting-edge culinary endeavor.


Gone are the days when one would struggle to find a place to eat. Today, Havana has no shortage of paladares (privately owned restaurants), many serving up the New Cuban cuisine pioneered by internationally trained chefs bringing expertise back to Cuba, and engaging with traditional flavours by introducing an exciting modern twist to old familiar favourites. Some local staples worth having are the ropa vieja (literally "old clothes"), a shredded beef dish, plantain, and malanga chips or fritters, the ubiquitous side of black beans and rice, and the coveted Cuban speciality — the much sought-after lobster.