San Juan Restaurants and Dining

(San Juan, Puerto Rico)

The choice of eateries in San Juan is amazing, with Caribbean, German, French, Spanish, Greek, Italian and Asian cuisine all represented across the city, often with modern fusion twists. American and international fast-food restaurants are here as well, and San Juan's markets and street stalls provide a delicious local dining alternative to a sit-down meal.

Old San Juan is the romantic destination for eating out, with a choice between stand-alone restaurants and in-house hotel offerings, some of which are of a high international standard. The Calle de Cristo and the Calle Fortaleza streets are worth exploring for dining, and there's even a Hard Rock Café in the old city.

What to Eat, and Where

The Isla Verde district of San Juan is up there with the best as well, with some of the island's finest dining venues tucked away in the upscale hotels. Condado is the place for seafood, with Magdalena Street the showcase for the best eateries.

Mirimar is known as the home of the three best restaurants on the island - Augusto's, La Casona and Chayote, perfect for that special occasion splurge. Even San Juan's business district, Hato Rey and suburban Guaynabo have an interesting choice of restaurants and notable eateries.

One of the joys of holidaying in an unfamiliar country can be the equally unfamiliar gastronomy. Puerto Rican cuisine is a mix of African, Amerindian Taino and Spanish, with its roots in the culinary traditions of Spain and its branches leaning towards the 19th-century influence of American ingredients. 'Cocina criolla', as Puerto Ricans call their cuisine, relies on indigenous ingredients and seasonings.

From the Taino culture come tubers and roots such as cassava and taro, habanero peppers and arrowroot, and the American / Spanish dining influence shows in the use of olives and their oil, black pepper, citrus fruits, various meats, herbs and cheese.

Traditional rice and bean pots and stews are also attributed to Europe. Coconuts, coffee, sesame seeds, bananas, yams and plantains are African influences. Panapen (breadfruit) arrived as cheap slave food in the 18th century and is now an indispensable ingredient.