Seafood is the focus at Aledaño, the second project from the team behind El Gallo Pinto and their chef Ángel David Moreno Zayas in Guayama. The kitchen draws on Japanese, Peruvian and Caribbean influences, with options including ceviche, tartare, tiradito, cartucho salad and carpaccio. To drink, the Isla Dulce cocktail combines rum, pineapple, coconut and a touch of banana.
Seafood is the focus at Aledaño, the second project from the team behind El Gallo Pinto and their chef Ángel David Moreno Zayas in Guayama. The kitchen draws on Japanese, Peruvian and Caribbean influences, with options including ceviche, tartare, tiradito, cartucho salad and carpaccio. To drink, the Isla Dulce cocktail combines rum, pineapple, coconut and a touch of banana.