Emelina is an intimate 16-seat chef's counter wrapping around an open kitchen, offering a single tasting menu built around Florida's seasons, coastline, and local producers. Chef Owners Osmel González and Camila Salazar, who both cooked at SingleThread, Disfrutar, and EntreNos, don't recreate Cuban cuisine as it's known today — instead they reimagine it, asking what it might have become shaped by movement, exchange, and abundance rather than staying bound to tradition.
That approach, leaning into artistic plating and touches of molecular gastronomy, has diners divided over whether the results read as Cuban or something more removed from it. Less debated is the experience around the food: service and atmosphere are consistently singled out, and the restaurant has built a reputation as a destination for celebrations and special occasions.
Michelin awarded Emelina one star in its 2026 guide, and The Palm Beaches city magazine named it among its Best New restaurants for 2025.
That approach, leaning into artistic plating and touches of molecular gastronomy, has diners divided over whether the results read as Cuban or something more removed from it. Less debated is the experience around the food: service and atmosphere are consistently singled out, and the restaurant has built a reputation as a destination for celebrations and special occasions.
Michelin awarded Emelina one star in its 2026 guide, and The Palm Beaches city magazine named it among its Best New restaurants for 2025.