INSULARITY AND HAVANA TASTE
Way before white meat went trendy for food and gastronomic culture, the Cuban capital was already serving emblematic dishes based on fish and shellfish.
The first references put on the map such recipes as Havanan roast fish, Havanan-style stewed sawfish and Havanan fish meatballs, which are included in Eugenio Coloma y Garces’ Manual del Cocinero Cubano, published in 1856.
Afterwards, the contemporary culinary literature on the Big Island — especially in Havana— grew diversified with dishes where seafood takes center stage. It is important to highlight the presence of Paupiettes of Floridita Sea Bream, an exquisite dish created by Louis Lafon, who was the chef of emblematic El Floridita bar-restaurant.