James Beard Semifinalist Francis Guzmán’s San Juan Dining Guide
Vianda’s chef/owner shares the best dishes in San Juan, including world-class sushi, magnificent pastas, and must-try bistec encebollado.
A spread at Cocino al Fondo, headed by James Beard Award winner® Natalia Vallejo.
Mon, February 2, 2026
As the capital of the United States' largest territory, San Juan and its dining scene embrace influences from around the world, but its essence remains distinctly Puerto Rican. This rich tapestry of flavors and techniques, along with a community of creative chefs, makes San Juan an exciting dining destination—and a featured city in the James Beard Foundation’s Taste America series. To find out where to eat in San Juan, we asked James Beard Award semifinalist® Francis Guzmán, chef/owner of Vianda, a James Beard Award semifinalist® for Outstanding Restaurant located in the city’s Santurce neighborhood, for his top picks.
Ahead of his Taste America dinner, Guzmán shares the best restaurants in San Juan and his favorite dishes and drinks, including special occasion-worthy pastas, a world-class punch from a James Beard Award–winning bar, and must-try Puerto Rican dishes like bistec encebollado and arroz con conejo.
Francis Guzmán.
Vianda in San Juan.
Vianda serves vibrant farm-to-table Puerto Rican fare.
What does it mean to be part of the JBF Taste America TasteTwenty cohort?
Being part of Taste America is a true honor. It feels like an affirmation of the hard work, creativity, and dedication we put in every single day. Being selected alongside such talented colleagues is both humbling and deeply inspiring.
What do you love about the food scene in your city?
What I love most about San Juan’s food scene is the wave of creativity coming from local cooks. You can feel the global influence in the menus, yet there’s always a distinctly local component anchoring each dish. There’s a real sense of homage to our island’s produce.
Go-to spots to take visitors:
In San Juan I always recommend Cocina al Fondo and Verde Mesa. At Cocina al Fondo I always start with the Funky Fashion which is a cocktail made with bourbon, St-Germain, and a sour cherry ice cube. The arroz con conejo, or rice with stewed rabbit, is not to be missed. At Verde Mesa, anything from their raw bar is going to be fresh and delicious. I also adore the purple cloud, which is their signature dessert.
There are some truly great restaurants opening outside of San Juan. There's La Estación in Fajardo, Bakku in Rincón, Aldeana in Cidra, and Gallo Pinto in Guayama, among many more gems.
Behind Orujo's graffitied exterior is an experimental, tasting-menu-only restaurant.
Must-try dish in your city:
Just outside of San Juan, at Wilo Benet’s flagship restaurant Wilo Eatery & Bar, you’ll find the most delicious bistec encebollado: thin slices of [beef] tenderloin cooked with sautéed onions and served with the thinnest, crispiest shoestring potatoes you’ve ever seen. And of course, you eat bistec encebollado with rice and beans, tostones [fried plantains], and avocado.
Best special occasion restaurant:
I love Levant by Chef Michael White in La Concha hotel—chef Sebastián Rosado Rivera [Guzmán’s collaborating chef for his San Juan Taste America event] is putting out some wildly delicious dishes in the most stunning dining room on the island. The pastas are magnificent. Another special occasion [spot] would be dinner at Orujo—chef Carlos Portela’s tasting-menu-only restaurant, where you can savor an outstanding progression of dishes paired with great wine.
What does an ideal night out in your city look like?
An ideal date night in San Juan will start with drinks at Identidad Cocktail Bar. They have this drink called the Cochee Milk Punch which consists of Woodford Reserve, 1800 Coconut Tequila, lime, lychee, and spices. This drink can go head-to-head with any New York City cocktail, any day. After that, going to Old San Juan to bar hop would probably be my go-to.
A seasonal course at Orujo. (Photo: Eric Vitale Photography)
The Cochee Milk Punch at Identidad Cocktail Bar.
The arroz con conejo from Cocino al Fondo.
What restaurant are you most looking forward to checking out?
I’m really hoping to score a seat at the omakase bar at the newly opened Godai. Chefs César [Vega] and Daysi [Rincón] have created a beautiful restaurant that truly pays homage to Japanese culture—and they are not cutting any corners. They’re serving world-class sushi. I am also looking forward to trying Ciarán Elliott's food at 1919 Restaurant. He carries some serious pedigree, and I can't wait to see what he has in store for that beautiful restaurant.
Restaurant dish you’d cry over if they took it off the menu:
The dish I would absolutely revolt over if it disappeared is the arroz con conejo at Cocina al Fondo. It’s simply delicious. You can admire the technique of rice cookery and appreciate how every single grain of rice has been fluffed, separated, and cooked to perfection. Man, [chef] Natalia [Vallejo] can cook rice!
Favorite food/drink specialty shop:
The team behind Café Regina just opened Hilda Deli right next door. They’ve got an amazing pantry selection, great sandwiches, and perfect after-the-beach vibes.
Who is another chef you admire in your city (and why)?
This is the hardest question. I admire too many of my fellow colleagues to single out just one. Everyone is pushing incredibly hard to provide amazing experiences across the island—not just in San Juan.
The James Beard Foundation’s Taste America® culinary series presented by Capital One brings together chefs, special guests, and diners from across the country to celebrate the local independent restaurants at the heart of our communities. The Taste America TasteTwenty cohort, comprised of 20 exceptional chefs and changemakers, showcase their talents and represent their city’s independent restaurant community at walkaround tastings and dinners nationwide.