Food & Drink

Cuban cuisine has an unfair reputation — for decades, it was indeed monotonous due to the scarcity economy. But since the opening of Paladares (private restaurants), it is experiencing a renaissance: Creole cuisine with Caribbean, Spanish, and African influences, freshly prepared and lovingly served.

The Most Important Dishes

• Ropa Vieja: Braised beef in tomato sauce — Cuba's national dish. Tender, flavorful, perfect with rice and beans.
• Moros y Cristianos: Black beans with white rice — "Moors and Christians". The base of every Cuban meal.
• Lechón asado: Slowly grilled pork, marinated in Mojo (garlic, lime, oregano). The festive meal.
• Congri: Rice with red beans — the eastern Caribbean version of Moros.
• Tostones & Maduros: Fried plantains (unripe = Tostones, ripe = Maduros). Cuba's alternative to fries.
• Yuca con mojo: Boiled cassava root with garlic-lime sauce. Simple and delicious.
• Langosta (lobster): Surprisingly affordable in Cuba — grilled lobster with butter and lime for 15–25€ in a Paladar. Unthinkable in Europe.

Drinks

• Mojito: Rum, lime, sugar, mint, soda water — the cocktail invented in Havana. 2–5€ depending on the bar.
• Daiquirí: Rum, lime, sugar — frozen or classic. The Hemingway version (Papa Doble): double rum, grapefruit, no sugar.
• Cuba Libre: Rum, cola, lime — the simplest and cheapest cocktail. In every bar.
• Havana Club: Cuba's most famous rum. 3 años (for cocktails), 7 años (neat, for savoring), Selección de Maestros (the Rolls-Royce).
• Cristal & Bucanero: The two Cuban beers. Cristal is lighter (lager), Bucanero stronger (stout-like). 1–2€ per bottle.
• Cafecito: Cuban espresso — strong, sweet, small. Sold on the street for centavos.