If you’re already a caviar lover or wish to delve into its exquisite world, you must do it in style. And what better way than under the guidance of renowned Puerto Rican chef Juan José Cuevas and his latest culinary innovation, Marabar by 1919 Champagne & Caviar.
With the desire to offer guests at the Condado Vanderbilt Hotel a dining experience in an intimate yet casual space with an ocean view, the chef at 1919 has prepared a varied menu with two key components: a glass of champagne and two options for premium caviar.
“I say it’s my second child here at the Vanderbilt. I’ve wanted to create a champagne and caviar bar for a while. It’s a drink I really enjoy, and it has changed a lot over the years,” the chef said in an interview with Sal!
According to the executive chef of 1919, caviar has received a very good reception in Puerto Rico, which is why he offers two types: Kristal Acipenser Schrenckii, valued for its exquisite taste and rarity due to its complex flavors, and Osetra Acipenser Gueldenstaedti, globally recognized as one of the highest-quality caviars, known for its creamy and smooth texture.
“We’ve prepared dishes for the caviar lover, but also others where caviar serves as a complement to the dish. That was the idea. We want people to understand what happens with caviar when it’s combined in different preparations,” added the award-winning chef with multiple Michelin stars.
Although Marabar was already an existing space at the end of the hotel lobby, for Juan José Cuevas, there was still an opportunity to magnify the concept and align it with the prestigious restaurant 1919.
“This space has been the bar of 1919, but it really wasn’t being utilized to its full potential, and we wanted to focus on it a bit. We sought to maintain the same energy and passion while being the younger, more casual, and relaxed sibling,” he explained about the concept, which invites diners to arrive without worrying about formal attire.
“We want people to feel they can come and go without thinking they’re in shorts. They can come, enjoy a small dish, and continue their night,” he assured.
To experience this firsthand, Sal! was invited to an exclusive tasting.
Among the selection of sparkling wines from France, we had the opportunity to sample the exclusive Krug Grand Cuvee, 2019 Bechtold Cremant Alsace, L20 P&R Origines Cremant de Bourgogne, Lancelot Pienne Accord Majeur, and Gonet Medeville Blanc de Noir Brut.
For the first course, we tried the caviar: Kristal Acipenser Schrenckii and Osetra Acipenser Gueldenstaedti, both accompanied by buckwheat crepes, organic egg salad, and sweet potato blinis.
For the second course, from the raw section, we enjoyed scallops, orange, fennel pollen, and olive oil; a duo of Hamachi, tartare and sashimi, fresh chiles, pickled ají dulce, passion fruit, and herb oil; tuna sashimi with caviar aioli and mussels; and a prime beef tartare with caviar wrapped in roasted vegetable vinaigrette.
The third course featured mozzarella served with crostini in olive oil, Krystal caviar, and Cantabrian anchovies.
For the final course, two sliders on tender potato bread with fresh tuna tartare, bacon, crème fraîche, and Pacific caviar.
It is worth noting that in each dish of the creative and innovative menu of Marabar by 1919, the caviar achieves the gastronomic goal of its creator: to enchant diners with every bite.
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