Tin Tin opened in Little Havana as the "big sister" to Tinta y Café, the Miami coffee shop that has anchored the neighborhood since 2005. Chef/owners Sachi Statz and Víctor Santos built the menu together, running Cuban flavors through French and Italian technique. Statz trained at the Miami Culinary Institute and interned at El Celler de Can Roca in Spain before bringing those techniques home; Santos has been part of Miami's culinary scene for two decades.
The menu moves between dishes like the Ropa Vieja Wellington, a Duo of Beef pairing prime strip steak with braised rabo encendido, and Cazabe Encrusted Halibut, alongside Malanga Gnocchi Cacio e Pepe, Fruta Bomba y Jamón Serrano, and Yellowfin Tuna Crudo. Bell & Evans chicken and Carolina Gold Rice run through several of the pan-roasted and rice-based preparations.
Terracotta walls and a bright blue bar set the room apart from its Calle Ocho neighbors, with colorful lamps keeping the space feeling more like a well-traveled living room than a formal dining room. The cocktail program runs more ambitious than typical neighborhood fare, backed by a curated wine list.
Tin Tin was included on The New York Times' Restaurant List in 2026.
The menu moves between dishes like the Ropa Vieja Wellington, a Duo of Beef pairing prime strip steak with braised rabo encendido, and Cazabe Encrusted Halibut, alongside Malanga Gnocchi Cacio e Pepe, Fruta Bomba y Jamón Serrano, and Yellowfin Tuna Crudo. Bell & Evans chicken and Carolina Gold Rice run through several of the pan-roasted and rice-based preparations.
Terracotta walls and a bright blue bar set the room apart from its Calle Ocho neighbors, with colorful lamps keeping the space feeling more like a well-traveled living room than a formal dining room. The cocktail program runs more ambitious than typical neighborhood fare, backed by a curated wine list.
Tin Tin was included on The New York Times' Restaurant List in 2026.