A neighborhood champagne bar serving unique wines with an emphasis on bubbles. You will also find small-batched cocktails, and delicious bites. From morcilla to caviar, Pío Pío blurs the line between luxury & comfort in an intimate setting, open kitchen & chef’s counter. With a commitment to local agriculture, Pío Pío’s menu is ever-changing and always fresh. It is the perfect place to relax with friends before heading home, or make it a destination for a a full meal.

Un spot íntimo en el corazón del Viejo San Juan sirviendo vinos únicos, cócteles elaborados, y bocados deliciosos. Desde morcilla hasta caviar, Pío Pío Champagne Bar titubea entre el lujo y la comodidad, en un ambiente acogedor que transporta. Comprometidos a la agricultura local, el menú siempre esta cambiando y siempre es fresco. Es el lugar perfecto para ir a compartir con amistades antes de irse a la casa, o como destino para pasar la noche picando y tomando.

Laura Madera Nadal

Born and raised in San Juan, PR, Laura was introduced to the world of hospitality from an early age. After completing her WSET wine studies, Laura moves to New York to turn her studies into practice. Learning service and guest relations at Per Se, Eleven Madison Park, and Uncle Boon’s, each establishment provided a different element for the type of service she embodies. Laura hopes to marry the warmth of Puerto Rican hospitality with the quality and caliber of service she experienced in New York. Working with local wine importers, and a passion for bubbles, Laura features interesting varietals from lesser known regions and producers, hoping to reflect the same unique yet fascinating nature of the menu. Believing perfection is in the details, she looks forward to making your evening one to remember.

Chef Ciarán Elliott

Ciarán grew up between York, England and Dublin, Ireland. His talent was recognized at a young age while working at Michelin starred Patrick Guilbaud (Ireland) when he was awarded Euro-Toques Ireland’s Young Chef of the Year award. The title gave him the opportunity to work in the kitchens of Arzak (Spain) and ultimately led him to join the ranks at Thomas Keller’s Per Se Restaurant (NYC). He spent nearly 5 years Per Se, working his way up to a sous chef position. Today, Ciarán brings that discipline and ambition to Puerto Rico’s culinary scene. Staying true to local ingredients, he creates thoughtful yet unpretentious dishes that excite and delight.

OR

Champagne Bar

International

Tapas

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