1919 at the Vanderbilt Condado

Mingle with the locals at the bar of this historic hotel. The Vanderbilt’s flagship restaurant, 1919, occupies what was the setting for society weddings, balls and major events for generations of San Juan’s elite. After back-to-back Michelin-starred culinary projects that also earned him the title Chef de l’Avenir (Chef of the Future) by the International Academy of Gastronomy, Juan Jose Cuevas returned to Puerto Rico to be executive chef at 1919.

Dishes are avant-garde adaptations of traditional preparations (Puerto Rican phrases are sometimes in quotes to indicate variation) or global cuisine mainstays like Tuna Sashimi. Menu descriptions are minimal but flavors are big; choose pre-fixe or à la carte for both lunch and dinner. Reservations are highly recommended.