The Westin Casuarina is a very popular spot for Sunday brunch. Yet amazingly few people seem to be familiar with the resort’s AAA Four Diamond rated restaurant Casa Havana. However this hidden gem offers food and service so sublime that you truly owe yourself a visit.

The executive chef at Casa Havana, Yves Lafond, started at the restaurant in 2006 as sous chef, and after relocating to the Westin in Tampa to take up the executive chef position there two and a half years later, he has now made his roundabout way back to the kitchen where it all started.

“A lot of familiar faces are still here that were here when I was first here, so I didn’t even hesitate when I was offered the job,” says Yves, who hails from Canada.

According to Yves, Casa Havana remains true to its Cuban Latino roots, adding a twist of Asian to the menu in order to bring something unique to the table. The interior of the restaurant certainly reflects the Cuban touch, with the feel of an old plantation house.

With a selection of dishes that were exceedingly hard to choose between, I relied on the suggestions of Chef Yves and our proudly Italian server Roberto.

Although the selection of tapas seemed exceedingly tempting, I decided that the seared scallops on local pumpkin puree with brown butter and cashew nut sauce looked too good to pass up. I was very happy with my choice, as the combination of flavours melded perfectly for a warm, rich taste and texture that would make the dish appear much heavier than it is. My dining partner decided on the lobster salad with a lime, papaya and mango drizzle – a light, sweet and crunchy counterpoint to my rich and smooth scallops. After all, what is dinner for two without sharing (and comparing) choices?

For my main course I opted for the restaurant’s signature dish, a macadamia crusted sea bass fillet on a broth made with shitake mushrooms, pearl onions, cherry tomatoes and white truffle essence. The presentation of the dish is amazing, and the texture of the fish exquisite, with the subtle flavouring allowing the taste of the fish to shine through. The broth itself was also excellent, with the flavours of the ingredients coming together in perfect harmony. Yes, it is the type of dish one cannot help becoming quite lyrical about.

My dining partner opted for the trilogy of pork, featuring three different cuts of pork prepared in three unique ways, with braised pork belly, a crispy pork and spinach spring roll, and grilled tenderloin with an apple-rum reduction. Each preparation allowed the characteristics of the cut of meat to shine through brilliantly while the subtle flavours encouraged you to linger just a little bit longer to see whether each taste would surrender its secrets.

When it comes to desserts, I have a great weakness for crème brulee, and the three cheese crème brulee at Casa Havana did not disappoint. The goats cheese, ricotta, and mascarpone blend together perfectly for a unique and very rewarding dessert. However, for the first time during the meal I found myself staring longingly at my dining partner’s plate. The banana mango Napoleon looked every bit as good as it tasted, and I could well believe Roberto’s assertion that this was an award winning dessert.

As the evening wound down, I was left in no doubt that I would return, as the combination of excellent food and spot-on service makes this restaurant a true diamond (or four). With unique services including tableside preparation for Caesar salad as well as bananas Foster, there is definitely more to experience.

In January Casa Havana will also revive its monthly wine dinners which feature wines and food from different regions each month. For anyone who would like to experience something different, these dinners are well worth a look. WH

For more information on Casa Havana, visit westincasuarina.com or call 945-3800.