New Revolución de Cuba menu focuses on authentic Cuban cuisine


Revolucion de Cuba food

A new menu has been introduced at Revolución de Cuba bars that builds on the brand’s focus on authentic Cuban cuisine.

The “cantina” menu features 23 new dishes as well as a further two sides, ranging from a pork and chorizo quesadilla to a Flaming Albondiga burrito, from crushed creole peas to churro cheesecake.

It is the biggest overhaul of the food offering since the Revolución de Cuba brand launched in 2011 and includes a particular emphasis on an enhanced vegetarian food offering.

Made with fresh ingredients, the dishes have been inspired by the tastes of Cuba, which the team experienced during their summer visit to the island. They met Cuban chefs and brought back various recipes to enhance the authenticity and vibrancy of the brand’s food offering.

Key highlights include glazed chicken thighs with romesco and chargrilled beef fillet skewers with smoked chilli jam. Meat-free options such as cauliflower wings with goat’s cheese and honey sauce and marinated cauliflower steak with romesco and kale have received great reactions in testing.

The Revolución de Cuba team carried out extensive customer research before creating the new menu and invited a panel of customers to sample and give honest feedback before deciding on the final dishes. The bars have also launched a new children’s menu.

Mark Rush, head of food innovation at operator Revolution Bars Group, said: “This is the biggest menu revamp the Revolución de Cuba brand has had since its launch and we are so proud of it.

“At Revolución de Cuba we truly believe in scratch cooking with fresh ingredients. This way we can maximise great taste, texture and favours but also attract and retain the high calibre of chefs that we need to take our food to the next level.”

“Since last summer’s visit to Cuba we’ve been refining our black bean recipe, and following a development session with the local chefs in a restaurant on the Plaza de la Catedral in Old Havana, we believe our new recipe will transport customers there.”

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