Bistro Ocho is a modern Mexican restaurant on Calle Ocho in Little Havana, serving a la carte with bar seating. The kitchen is led by Executive Chef Pancho Ibáñez, formerly Chef de Cuisine at Pujol in Mexico City, who works from a philosophy of "simple pero ni sencillo" — simple but not easy — built around high-quality ingredients and a modern, sophisticated take on traditional Mexican cooking.
The menu includes dishes like duck carnitas shredded tableside, squid ink fideos, and short rib mole, alongside hand-pressed corn tortillas. Bistro Ocho shares a parking lot with Sanguich on Calle Ocho and sits next to The Taco Stand, which uses the same hand-pressed tortillas.
The space was designed by Minoru Oyamatsu of Oyamatsu Design Studio in Tokyo, with a 1,700-square-foot room seating 40 across the dining room and bar, including 10 bar seats, and a custom sound system built by Kazunori Taguchi of Taguchi Craft in Japan using speakers made from Arctic birch aged 70 to 160 years. The restaurant comes from Shōwa Hospitality, the team behind Miami's Hiden.
Michelin selected Bistro Ocho for its 2026 guide.
The menu includes dishes like duck carnitas shredded tableside, squid ink fideos, and short rib mole, alongside hand-pressed corn tortillas. Bistro Ocho shares a parking lot with Sanguich on Calle Ocho and sits next to The Taco Stand, which uses the same hand-pressed tortillas.
The space was designed by Minoru Oyamatsu of Oyamatsu Design Studio in Tokyo, with a 1,700-square-foot room seating 40 across the dining room and bar, including 10 bar seats, and a custom sound system built by Kazunori Taguchi of Taguchi Craft in Japan using speakers made from Arctic birch aged 70 to 160 years. The restaurant comes from Shōwa Hospitality, the team behind Miami's Hiden.
Michelin selected Bistro Ocho for its 2026 guide.