Hoja Santa

Frommer's Review

This hip new restaurant raised the bar for Nuevo Latino cooking in Caracas. Influences, ingredients, and recipes are pulled from across the Americas. Consulting chef Carlos Walter studied and worked under Nuevo Latino luminary Douglas Rodriguez. There are a host of interesting ceviche offerings, and other assorted tapas to start off with. The Portabello arepa here is hands down the best arepa I've had in Venezuela, and that's saying a lot. Main courses cover a lot of bases, with several meat, seafood, and poultry choices. For dessert be sure to try the Bomba Latina (Latin Bomb) a chocolate-and-hazelnut mousse served with a hazelnut-and-caramel cream. The small dining room is elegant and modern, with sleek black-and-white furniture offset by patches of exposed brick walls, eclectic artworks, and hanging mirrors.

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