Ramiro's

Frommer's Review

This restaurant boasts the most imaginative menu on the Condado. Its refined "New Creole" cooking is a style pioneered by owner and chef Jesús Ramiro. You might begin with breadfruit mille-feuille with local crabmeat and avocado. For your main course, any fresh fish or meat can be chargrilled on request. Some recent menu specialties have included paillard of lamb with spiced root vegetables and guava sauce, charcoal-grilled black Angus steak with shiitake mushrooms, and grilled striped sea bass with citrus sauce. Among the many homemade desserts are caramelized mango on puff pastry with strawberry-and-guava sauce, and "four seasons" chocolate.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.