Similar in concept to lechón but in smaller, individually portioned pieces. The marination includes lime, garlic, and cumin. The coal fire creates a deeply caramelized exterior while the interior stays moist. Reviewers note the "wood-fired flavor" as the distinguishing factor.
Tips from diners
Less intimidating portion size than lechón if you're dining solo or want to try multiple dishes.
This signature Cuban dish is the backbone of Marabu's coal-fired operation. Pork is marinated and cooked low and slow over coals until the exterior cracks and chars while the interior remains succulent. Reviewers describe it as "incredibly flavorful" with texture that justifies the price. Served with traditional sides.
Tips from diners
Order the lechón — it's the signature and worth it. The coal-fired flavor is irreplaceable.
Lechón serves 2-3 people. Order alongside another main if you want variety at the table.
These golden, crispy plantain discs are stuffed with three different fillings — tender pulled pork, seasoned ground beef, and succulent shrimp. Reviewers note the generous portions and the contrast between the crispy exterior and savory fillings. A shareable starter or light main.
Tips from diners
Great shareable starter — order as an appetizer to the table while mains are being prepared.
The flank is braised until fall-apart tender, then served in a rich, slightly sweet criolla sauce made with peppers, onions, and traditional spices. The sauce has depth from slow cooking and a hint of sweetness that contrasts the savory beef. Reviewers highlight this as a standout main course.
Tips from diners
Perfect lunch dish — hearty and satisfying without the heaviness of coal-fired items.
This dish showcases the kitchen's willingness to blend cuisines. The Korean-inspired marinade is sweet and spicy, finished with a Cuban tasajo (dried beef) glaze. The coal fire creates a caramelized crust. Reviewers praise the innovation and flavor balance.
Tips from diners
The fusion works — order this if you want to explore Marabu's creative side beyond tradition.
Marabu opened in 2020 at Brickell City Center as a casual-elegant Cuban spot guided by Concept Chef Jorge Cabrera. The restaurant's identity revolves around cocina de autor (author cuisine) — a deeply personal approach to Cuban cooking that respects tradition while playing with technique. The coal-fired kitchen is the heart of the operation, with dishes like slow-braised lechón and charred churrasco delivered with crispy, caramelized exteriors. The restaurant earned New Times' Best Restaurant and Best Mojito (2nd consecutive year) in their 2024 Reader's Poll.
Happy hour 3–7pm daily with $10 cocktails, $8 wine, and $7 beer. Great time to visit for mojitos — Marabu won Best Mojito two years running.
Located on the 4th floor of Brickell City Centre. Casual-elegant atmosphere — no dress code, but it's polished. Good for families and date nights alike.
Reservations recommended for dinner, especially Fri-Sat. Walk-ins possible for lunch and happy hour. The bar seats are first-come, first-serve.
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