Cumpa Taberna Criolla

Cumpa is Renzo Miñán's creole tavern — the cook who passed through the Hilton's Social and then opened Qalani Barra Marina, Alzo and Almacén Cevichería. The menu leans on his northern inheritance — duck with rice, northern-style malaya, pot stews — and the house describes itself as a rescue of "the flavours of old". It opens every day from midday to five, with weekend brunch from earlier, and does not serve dinner. Our read: it is a long-lunch tavern, with a cocktail bar and desserts Google singles out; at nearly a thousand reviews and 4.5, in a small room, the house recommends booking for any sitting. Nominated for Summum 2025 in creole cuisine and for Best Tavern at the Premios Somos 2026.