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Fine Dining in San Juan

FINE DINING IN SAN JUAN
Our Fine Dining program is centrally located in the Santurce area of San Juan. Driving distances from the major hotels are as follows: Condado- 5-10 minutes; Isla Verde- 10-15 minutes;
Paradisus/Westin- 35-60 minutes; Conquistador- 60-90 minutes.
Dress Attire is Casual-Elegant.
DISCLAIMER – RATES CAN VARY WIDELY AND SHOULD NOT BE USED FOR COSTING PURPOSES. PLEASE REQUEST A RATE CONFIRMATION AT THE TIME OF BOOKING.

Antonio’s
If ever there was a restaurant designed to create a sense of island ambiance it is this one. The ceiling is over two stories high with greenhouse windows providing sunlight for full grown palm trees and flowering plants that cover walls and a cascading water fall. Dark wood chairs silhouette against white linen tablecloths set with china and silverware. The name, after its owner Antonio Villagrasa, may imply Italian cuisine, but a veal scaloppini or fisherman's fettuccine are the only items that qualify on a menu that is International in scope. Entrees may feature a roasted guinea hen, tenderloin of veal with morel sauce or duck breast with mangoes, all presented with elegance. Antonio is best known for its preparation of fish and seafood from fresh salmon with scallops to grouper fillets in a caviar sauce. A second floor is available for business groups or private socials, catered with special menus.
Restaurant Description: Spanish & International Cuisine.
Private dining rooms (including capacity): Main room can seat 50 people, 1 private room 80, and another private room that seat 30.

La Casona
From The San Juan Star Venue: Of all of the restaurants in San Juan, La Casona best exemplifies the comfortable ambiance of a gracious home... From first sight, the beautifully restored, old Spanish mansion promises comfort and coddling. There are outdoor gar-dens for cocktails; the wine cellar, and a brick oven...the only one in Puerto Rico. The restaurant's European decor - arched doorways are framed with dark wood moldings; curved dark-wood chairs are tapestry covered; Spanish plates are displayed on the walls - com-plements a bilingual menu, which is prepared by a kitchen staff of 10. Caamaño is the executive chef: He checks everything that comes out of the kitchen. His chefs are José Mosquera and Manuel González and the pastry chef is Hermenegild Pérez: He is responsible for creating all of the restaurant's homemade desserts.
Restaurant Description: Restored Spanish mansion with an underground wine cellar and a garden. International and Spanish Cui-sine.
Private Rooms: Conde de Santurce 250; Flamboyán 100; Guacamayo 40; Los Jardines 35; La Fuente 12-15; La Bodega (Cellar) 20; Main Salon 70; Interior Courtyard stand up cocktails.

Chayote
(The San Juan Star, 1/3/03) Succulent European-style dinner with an added taste of Creole. It is distinguished by its French cuisine, along with flavors from the Middle East, South American and other places in the world, and a combination of products from Puerto Rico. Appetizers include Australian King Fish. Like the tuna, it is sautéed with avocado puree, and cold chayote and pumpkin salad in “acerola” sauce. Another innovation is duck breast with Grand Marnier and orange sauce, sautéed spinach, a sweet potato, pumpkin and coconut “cazuela” which softens the texture of the duck even more. Chef and owner, Mario Pagan, is a graduate of Johnson and Wales Culinary Institute and at age 35 he is one of the younger “great chefs” of Puerto Rico.
Restaurant Description: International and Puerto Rican Cuisine.
Private dining rooms (including capacity): Can seat 18 people in private room inside and 24-36 persons out.

JoséJosé
El Nuevo Dia: This restaurant is a dream, the culmination of a long career dedicated to the administration of "the good table" for two Josés - José Garden and José Abreu. Both have worked for many years in diverse facets of the industry, including top restaurants and cruise lines. The restaurant specializes in international cuisine. Atmosphere is elegant, service quite competent, and they offer an ex-cellent wine list with good selections. Prices are in harmony with what one might expect at such an elegant restaurant.
Restaurant Description: International Cuisine with an elegant ambiance.
Private dining rooms (including capacity): Dining room can seat 30 persons

Pikayo
Located in the new Museum of Art of Puerto Rico. Twenty two tables in cream and soft blue are awash in lighting that change softly and subtly. The Condé Nast Traveler for May 2001 included Pikayo on their list of the world’s top 100 new restaurants. Wilo, a gradu-ate of the Culinary Institute of America, was the youngest-ever executive in the island's Governor's Mansion and the first to bring Cajun cuisine to the island with such items as blackened fish and popcorn shrimp. Pikayo's is a fresh fish-lover's dream come true, with its seared yellow fin tuna with onion scabeche, roasted cod with oven-dried tomatoes and fresh basil, and grilled salmon with Oriental black bean sauce all cooked to perfection. Within the past year, Wilo has also added his own renditions of typical Puerto Rican dishes to the menu. His mofongo (plantains stuffed with shrimp in saffron broth) and bistec (beef sautéed with onions) are sublime with arroz y habichuelas coloradas (white rice and red beans) and viandas (mashed tropical tubers) served on the side.
Restaurant Description: Trendy International Cuisine with a Latin flair.
Private room can seat 28 persons, 100 in main dining room.

Ramiro's
From The San Juan Star Venue : The Ramiro brothers - Jesús and Luis - have five times responded to requests from the King and Queen of Spain to be the chefs for royal dinners. It must be their familiarity with serving aristocracy that manifest itself in the Condado restaurant: Dining at Ramiro's is an ennobling experience....we expected our dinner to be extraordinary and were not disappointed. The comfortably elegant room, with its pale green walls, is divided by arches outlined in dark molding; coordinating green swags hang at the window. The tables are laid with three cloths, the undermost skirting the floor. Tall tapers in silver holders and a silver bud vase deco-rate the tables further....Ramiro's entree menu is divided into two sections: Fish and Meats & Poultry.
Restaurant Description: Spanish Cuisine.
Private dining rooms (including capacity): 1 private room seating 35-40 and a main dining room for 24-36 persons

Ajili Mójili
Traditional Puerto Rican food is prepared here with a flourish and served in an attractive plantation-style setting overlooking the Condado Lagoon. Sample the fried cheese and yautía (a tuber similar to a potato) dumplings with the house sauce, a tomato, herb, garlic, and shaved-almond concoction. The mofongo, mashed plantain casserole with seafood or meat, is wonderful, as is the plantain-crusted shrimp in a white-wine herb sauce.
Restaurant Description: Puerto Rican Cuisine.

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