Orujo Taller de Gastronomía
San Juan
Casual diningRestaurantCocktailsAmericanCriollaSeafood
An experimental fine-dining restaurant in Miramar, led by chef Carlos Portela. Its approach explores Puerto Rican gastronomic identity through local ingredients, contemporary techniques and sustainable practices.
The experience consists of a multi-course tasting menu that changes based on the availability of products from local farmers, fishermen and producers. Its philosophy prioritizes making full use of ingredients and reducing waste, with an offering that may include wine pairings. Chef Carlos Portela has received recognition from the James Beard Foundation for his culinary work.
An experimental fine-dining restaurant in Miramar, led by chef Carlos Portela. Its approach explores Puerto Rican gastronomic identity through local ingredients, contemporary techniques and sustainable practices.
The experience consists of a multi-course tasting menu that changes based on the availability of products from local farmers, fishermen and producers. Its philosophy prioritizes making full use of ingredients and reducing waste, with an offering that may include wine pairings. Chef Carlos Portela has received recognition from the James Beard Foundation for his culinary work.
