Chef José Santaella's restaurant on the edge of La Placita de Santurce is one of the most polished kitchens in the city — a long colonial-style dining room, an open kitchen, and a tasting menu that has anchored Santurce's transformation into a dining destination since 2012. Local seafood, root vegetables, and pasture-raised meats reworked into dishes that nod to traditional Puerto Rican cooking without being beholden to it.
The lechón rib eye, the corn pana broth, and the seared duck breast with mango have been on or near the menu for years. The bar is excellent and worth a visit on its own — the bartender keeps several house-made rum infusions behind the counter. Reservations required, especially at weekends.