Who isn't in the mood to be serenaded by violins in a splendid colonial place? Thanks to the knowledgeable owner, dishes avoid the obvious to tap into indigenous and buccaneer influences on regional cuisine. Try tortilla with cassava and local cheese or shrimp in garlic sauce – also try the cerveza mambisa, jagua juice fermented in a sugarcane stalk.
There's a cheaper menu in moneda national (MN$; Cuban pesos) or set meals in pesos convertibles.