Month: March 2015

The term molecular gastronomy or cuisine is commonly used to describe a style in which chefs explore culinary possibilities by using science laboratory tools with food industry ingredients. By deciding to venture into this world of creativity, the hotel Meliá Habana has become a pioneer in this art of cooking. The hotel’s amazing and charismatic Japanese chef, Minetomo Yoshida, from “La Bella Cubana” restaurant, has turned his kitchen into a laboratory where he regularly tests new recipes, flavours, textures and colours. The result is food that is not only tasty, but original and fun as well.

Safety: Cuba is an extremely safe country that warmly welcomes all visitors. The inhabitants of this small Caribbean island are especially hospitable and attentive to tourists. Families with children and women travelling alone can stroll around cities or the countryside freely with confidence. Make sure you keep 25 CUC (Cuban convertible pesos) in cash to pay the exit tax at the airport. Visitors leaving Cuba can take 23 cigars and 1.14 litres of alcohol (two standard 750-ml bottles). Whether this is your first time in Cuba or you’re a frequent visitor, you’ll always discover something new…

Right where Vedado meets Miramar, two of the most popular areas in Havana, there is a former oil factory that has now come back to life as an art laboratory, the ingenious idea of the singer X Alfonso. State-of-the-art culture, aesthetic diversity and spiritual enthusiasm are some of the shades of the artistic fusion provided every evening from Thursday to Sunday with the participation of over 500 young people. Catering for many tastes with many options! The centre has a projection room for small bands, literary presentations, performances, conferences and plays. It also has a library and exhibition space, and on the top floor, a dance area, theatre and cinema, a terrace for concerts, a room for digital art and even a place for massages.