Cuban food is a combination of African, Spanish, Chinese, Italian and indigenous or native culinary arts. A mix of cultures of the palate, it has the prevailing presence of tastes, smells and colors overwhelming the taste of the most demanding. The peculiar geographical features of the country favor the abundance of seafood, cattle and sheep or pig meat. Various vegetables, legumes, tubers and fruits are also available.
The national dish is rice, black beans, seasonal salad, roast or juice pork and fried plantains. But there are many varieties and combinations to please the most discerning palate. Both in hotels and in the tourist network there are a variety of restaurants, including specialty as the Chinese, Spanish and Italian ones. Throughout the island there are also the well-known "Paladares", or private restaurants and cafes assuring visitors unforgettable moments for its exquisite cuisine and variety of products to taste.