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EL San Juan Hotel | 6063 Av. Isla Verde
Carolina, PR 00979
WE – SU ▹ 6:00PM TO 11:00PM
Chef Juliana González is excited to return to her native Puerto Rico with her latest venture, Caña by Juliana González at El San Juan Hotel. With this new project, she demonstrates her passion for using locally sourced, earth conscious produce while bringing elements of her international culinary journey home. Although raised in Puerto Rico, Caña by Juliana Gonzalez marks her first culinary effort on the island, incorporating her passion for socially & environmentally mindful ways of eating. Working with local farmers, fisherman and small businesses, she’s crafted an original concept that bonds Puerto Ricans with their heritage and offers a new culinary adventure for tourists.
The Miami chef has created a collection of dishes that are cooked using seasonal produce scouted on the Island. The menu conveys a blend of classic Puerto Rican flavors, with touches of the international cuisines she has worked with throughout her career, authentic flavors such as Spanish, Middle Eastern and Asian. A classic rum bar showcases the new and the old with forgotten rum cocktails that helped popularize the fiery liquid.
Brought to you by the founders of Barceloneta, Miami Beach, the restaurant is located at the Northern coast of Puerto Rico and is situated within the grand grounds of the iconic El San Juan Hotel. Barceloneta’s three co-founders, Chef Julianna Gonzalez, Manuel Suarez-Inclan and Daniella Rezai bring passion, creativity, energy, generosity and a sense of community to each of their restaurant projects.
Chef Juliana Gonzalez
Juliana González obtained her Bachelor’s in Business Administration and Marketing at the Interamerican University in San German, Puerto Rico, but gastronomy had long been her foremost interest. Childhood memories in the kitchen with her mother inspired her to make the leap to culinary school. Whereas the saying goes, that “food is the key to the soul” this successful female chef took her first love into her own hands by further pursuing an Associate Degree in Culinary Arts at Johnson and Wales University in Miami Florida. Gonzalez interned at La Broche Sergi Arola (2 Michelin Stars) in Madrid, Spain, joining in 2002 its Florida location. As Chef de Partie and Pastry Assistant, she learned the fundamentals of operating a Michelin star-level kitchen including maintaining the utmost quality of the food, training positions and organizing stations. In 2004, Gonzalez was named Chef de Cuisine of Mosaico Restaurant, a culinary innovator in the Miami scene at the time. With two solid ventures at La Broche and Mosaico behind her, Gonzalez decided to tackle the ever-changing South Beach dining scene by joining established, Marquee Restaurants.
In Summer 2006, Gonzalez became Chef de Partie of the The Restaurant at The Setai. Specializing in Asian-Trans-Ethnic Cuisine, the position exposed her to a variety of foods and preparation methods from Thailand, Japan, China and India. However, soon after joining The Restaurant, she learned that the acclaimed Chef David Bouley was coming to Miami. Like anyone passionate about their craft, she seized the opportunity to work by his side. Hired as Sous Chef, the opening of David Bouley’s Evolution provided Gonzalez with a chance to also adopt excellent French and Japanese techniques. Her understanding of fusion-cooking took shape at Evolution and was ultimately realized at Nobu, The Shore Club’s popular Japanese and Peruvian eatery.
In 2008, Juliana Gonzalez brings her worldly, culinary sensibilities to Sushisamba Dromo. Named Chef de Cuisine of the Lincoln Road outpost and boasting significant experience in the industry. Her devotion, talent and drive have enabled her to work at several of the best and most prestigious locations in Miami. Juliana now holds the position of Executive Chef of Barceloneta Restaurants Miami.
PUERTO RICO RESTAURANT WEEK™ MENU
Choose one for each course
Green Pigeon Pea Hummus, Crispy Pork Skins
White Yam Fritters, Capaez Cheese, Jalapeño Aioli
BURRATA CON TOMATE Y CHAYOTE
Burrata Cheese, Vine-Ripened Tomatoes, Chayote Squash, Sherry Vinaigratte
CHULETA DE TERNERA EMPANADA
Veal Chop Schnitzel, White Sweet Potato Escabeche, Herb Salad
FILET MIGNON A LA PARILLA
Grilled Angus Beef Tenderloin, Braised Leeks, Slow-Cooked Pearl Onions, Apio Purée
Snapper, Cilantro & Preserved Lemon Salsa Verde, Lemon Shoyu Sauce
BIZCOCHUELO FUNDIDO DE CHOCOLATE
Molten Chocolate Cake, Passion Fruit Creme Anglaise
Salted Chocolate Mousse, Raspberry Marmalade, Chocolate Crumble
Barrilito Rum Bread Pudding, Coffee Ice Cream, Marcona Almonds
*Price does not include tax or tip
Local Ingredients: gandules, yautía, apio, chayote, batata, snapper, Barrilito