The expansion of Cuban tourist industry, supported by different natural, historic and cultural attractions is also complemented by a large portfolio of gastronomic options.

Ranging from simple places designed in the modern style of fast-food facilities to emblematic restaurants with dozens of years in the business, the alternatives are available for all tastes.

Precisely, one of the most famous restaurants is the Bodegita del Medio, which has strengthened its position in the last few years as a leading gastronomic facility characterized by its excellence in the new tourist era of the country.

The restaurant, also known as B del M and located on Empedrado Street, number 207, near Cathedral Square, is highly visited by tourists who may enjoy one of its most acclaimed offers, the Mojito, a drink composed of Cuban light rum, mint, lemon, ice and sugar.

Meanwhile, in the western end of Havana´s Malecón Avenue is the 1830 Restaurant, located in a building with a history dating back to the 19th century when a restaurant named Arana, which was famous in the city for the specialties of the house: “Arroz con Pollo a la Chorrera” (Dripping Rice and Chicken) and “Bacalao a la Vizcaína” (Cod and Vegetables), functioned there.

The development of Cuban society, for over 500 years, is reflected by innumerable culinary options representing those elements which make up the country´s traditions.

Cuban typical dishes are complemented by European variants with essential influences from the Spanish, French and Italian cuisine.

Likewise, Asia and the Middle East are also present with options from the Chinese, Japanese, Arab and Indian culinary culture, which can be enjoyed at many restaurants and cafeterias in the country.

The initiatives aimed at increasing and improving the gastronomic service in the island include the Varadero Gourmet Festival which is held at the main Cuban sun and beach resort.

This specialized event has academic and exhibiting purposes since it promotes the exchange of new knowledge and tendencies as well as the presentation of new products for hotel and restaurant businesses.

In this sense, “El Gourmet Cubano” (Cuban Gourmet), a cook contest aimed at promoting the creativity of chefs and other professionals in order to diversify and improve haute cuisine offers based on using different products, ways of cooking, eating rituals and typical elements of Cuban culinary culture, is also included among the initiatives.

In addition, the Cuban Rum Challenger, with blind rum tastings, plays a promotional role to increase the knowledge about this typical drink, to increase its presence in bars across the country and to promote its responsible consumption.