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Azabache

AddressSee map

1402 Ponce de León Ave.
San Juan, PR 00907

Phone

939.400.0392

Hours

TU & WE ▹ 5:00PM TO 11:00PM

TH – SA ▹ 5:00PM TO 12:00AM

SU ▹ 5:00PM TO 11:00PM

Price

$20

$38

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Azabache

Azabache is a fine-dining gem in the heart of Santurce. Brother triad, Wilson (Restauranteur), Carlos (Chef) and Ricardo Guzmán (Pastry Chef) offer a contemporary creative cuisine matched with signature cocktails & over 300 wine labels.

Our passion is to provide great experiences paired with excellent food.

Chef Carlos Enrique Guzmán

When telling the story of any great Chef, one should always consider the fact that their beginnings usually take place decades before any formal culinary studies. It’s usually within their family where they discover that culinary passion and curiosity, and it’s the family that becomes the first teacher.

Chef Carlos Guzman was born on September 25, 1985 in Santo Domingo, Republica Dominicana, moving to Puerto Rico at age 6. While still in high school he starts working as a dishwasher, working part time in several local restaurants like Vendimia, Hipopotamo, El Zipperle and Trois Cent Onze. After high school he enrolled in Universal Careers Institute, graduating in Culinary Arts on 2005, where he studied with Chef Lorraine Colon and Chef Elvin Rosado – Captain of Puerto Rico’s Culinary Team – among others.

In his 17 years of experience Chef Guzman has worked in various kitchens, places like Tamarind, Café Berlin, Old Harbor as well as working in bakeries and pastry shops. Notably he worked in Trois Cent Onze’s kitchen where he grew from chef de partie to sous chef and eventually becoming their Executive Chef.

During this time he’s also done consulting assignments, been a culinary teacher assistant and inaugurated the Coliseo de Puerto Rico “Choliseo” kitchen as Area Supervisor for the Kitchen. Chef Guzman has also participated in many culinary events here in Puerto Rico.

Although trained in traditional European/French cuisine, Chef Guzman has never lost touch with his Caribbean, and Dominican roots. While his passion lays on classical French cuisine, he likes to incorporate Caribbean flavors to his dishes and more recently has started to incorporate Asian touches to his table. All this can be seen in his newest project where he has teamed up with his brothers Sommelier Wilson Guzman and Pastry Chef Ricardo Guzman in Azabache Restaurant.

PUERTO RICO RESTAURANT WEEK™  DINNER MENU

$20*/pp

Choose one for each course

 


~FIRST COURSE~

SOUP OF THE DAY

● 

ORGANIC TOMATOES SALAD

Buffalo Mozzarella / Balsamic Poached Shitake / Brioche Croutons / Basil Dressing

 


~SECOND COURSE~

CHICKEN BREAST STUFFED WITH MERGUEZ AND LEEKS

Rolled with Bacon / Baked Asparagus / Butternut Squash Purée

PROVENÇAL PASTA WITH GRILLED SHRIMP

Penne Rigate / Parmesan / Sundried Tomatoes / Anchovies / Pepper / Shallots / Cherry Tomatoes / Haricot Vert / Garlic / Black Olives

 

 

*Price does not include tax or tip

PUERTO RICO RESTAURANT WEEK™  DINNER MENU

$38*/pp

Choose one for each course

 


~FIRST COURSE~

SWEET POTATO AND BLUE CHEESE SALAD

Arugula / Candied Pecans / Roasted Sweet Potato w. Sesame Seeds / Crumbled Blue Cheese  / Prosciutto / Raspberry-Balsamic Vinaigrette

● 

SALMON AND TUNA TARTARE DUO

Mango / Horseradish / Avocado / Tapioca Chip / Soy Ginger Lime Syrup / Cucumber / Jalapeño / Tobiko Caviar / Caramelized Shallots

● 

LAMB AND WAGYU CROQUETTE

Goat Cheese Foam / Roasted Red Pepper Sauce / Spiced Caramelized Sweet Plantains

 


~SECOND COURSE~

WILD BOAR RAVIOLO

Stuffed w. Wild Mushroom / Roasted Hazelnut / Creamy Goat Cheese / Black Truffle Sauce

CODFISH FILET

Pan Seared Codfish / Sweetcorn / Lemongrass / Ginger Sauce / Cassava Chips / Pearl Cuscus Sautée w. Root Vegetables and Herb Butter

GRILLED BEEF STEAK LOIN

Bourbon Salted Caramel Sauce / Baked Asparagus / Sautée Spinach / Butternut Squash Purée / Confit Pearl Onions

 

 

~DESSERT~

BANANA STRAWBERRY BREAD PUDDING

Bourbon Caramel Sauce / Chocolate Meringue / Chocolate Crumble / Raspberry Gel / Fresh Banana / Yogurt Chantilly / Vanilla Ice Cream

DECONSTRUCTED SWEET BEANS

Sweet Bean Spherification / Sweet Potato Marzipan / Ginger and Coconut Gel / Sweet Potato Mousse / Caramelized Red Beans / Cassava Chips / Vanilla Crumble / Sweet Potato / Rum Raisins Ice Cream

ICE CREAM AND SORBET ASSORTMENT

 

*Price does not include tax or tip

Contemporary

International

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2 total reviews

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  1. LUIS A.:

    Beautiful place, well trained and engaging staff. Service was impeccable. Portions are
    somewhat small for a big man like me, but the presentation and quality of the highest
    level in Puerto Rico and elsewhere. Prices are also are of a world class restaurant, so
    select the Restaurant Week offer. The wine list is extensive and pricey, still with enough
    selections at “reasonable” prices for such a top notch gastronomical experience. Ambient is elegantly casual with all the amenities of a superb eatery. Enjoy!

    Posted on June 2, 2019 at 9:20 am
  2. I could have gone to another restaurant:

    It was a disappointment. When you are ordering from the restaurant week menu, they inform you that the plates are half portions. And they are VERY small portions. We had the bread pudding which was a 2 inches by 1 inch piece and about 1/2″ thick. Just two bites. If you add the prices of the plates we selected from the regular menu it adds up to $52. We received half portions, therefore we paid $38 for $26 worth of food. We had the ravioli which was undercooked not al dente, had to use the knife to cut the ravioli. Also the proportion of sauce to meat was off, too little amount of sauce, but the taste was good. The tartar duo and bread pudding were good. Excellent cocktails menu and wine list.

    If you are offering half portions, you should disclose it in the restaurant week site, as other restaurants do when there is an extra charge in certain main courses.

    Posted on June 8, 2019 at 3:35 pm