5ta #511 e/ Paseo y 2, Vedado, Plaza de la Revolución, La Habana

7836 2025 5264 4812

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A culinary artistic workshop

An artistic workshop, a culinary event, this is what Atelier proposes itself to be. The amazing house is located near the busy Avenida Paseo and Hotel Melia Cohiba. The natural landscape at the entrance, decorated with ornamental plans, contrasts with the décor inside. With graceful colonial furniture and antique objects arranged alongside works of the latest Cuban pictorial trends. An original vestibule serves as a prelude to a long hall with high ceilings and two side rooms, and a terrace that is perfect for enjoying the outdoors.

The old China and silverware are complete returns to the classics, menus presented on recycled paper and are updated daily to feature the selections for the day. As inconceivable as it seems, there is no written bar menu. The solution is to follow the suggestions of the servers attending your table, trusting them to blindly memorize the options and your orders – for the diner the experience has much to be desired. The recommendations were not the most complimentary. Nor is it the place for a refreshing Daiquiri or a rich Piña Colada.

The food, however presents attractive options such as Tomato Salad with Feta Cheese, Salmon Rolls with Eggplant or combined with Serrano Ham is mainly traditional at prices between 3CUC-25 CUC. One of the house specialties is the Chef’s Rabbit for 13CUC. The meat is presented with a sauce of capers and onions, and served with White Rice, Black Beans and exquisitely Sautéed Vegetables. The dish, which is exclusive to Atelier, fell short of expectations – quantity is not quality. Atelier still has some way to go before the paradigmatic place where the cuisine and customer service are not in line with the cost and reputation of the place. And though this place is mentioned by many foreign visitors, while not considered in the emerging and sometimes demanding Cuban market, it is not established in the National Review, which will undoubtedly be the one that determines the future quality of our cuisine.

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