Cuban Farm to Table Restaurant

El Paraiso was as unique a restaurant as I have ever eaten at. It had a Great Location on top of a hill overlooking Vinales, & good food with great service. However, what motivated me to take a trip back in daylight to photograph was the self-sustainability of this thriving organic restaurant.

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I wasn’t motivated to do any kind of Foodie or Traveling Gourmet stories during my trip to Cuba. In my opinion, photographs of food are best done in a studio with controlled lighting & props. When you set the food down in front of me it becomes a meal not a subject. However, El Paraiso was as unique a restaurant as I have ever eaten at. It had a great location on top of a hill overlooking Vinales, good food with great service. What motivated me to take a trip back in daylight to photograph was the self-sustainability of this thriving organic restaurant.

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My guide/translator, Lidear, had taken me there for dinner. The overwhelming quantity of the food they served their guests was something I had never seen. Their were no menus to choose from. Our waiter just started to bring food & it seems like he never stopped. Vegetables, rice, potatoes, salads, chicken, pork & fish. At one point I counted 17 different plates of food on our table. Initially I was upset by the waste until I found out that leftovers were an integral part of the composting. I began to see a bigger picture of how this thriving restaurant was self-sustaining.

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We returned the next afternoon so I could interview one of the managers & take some photos. On the surrounding hillsides of the open & simple structure are terraced gardens. They are designed, maintained & organically farmed with the objective of growing everything the restaurant needs.  I learned not all the waste from the previous meals gets composed. Some is used to feed the livestock.

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Greeting guests & answering questions is Mardin Luis. In his 70’s he has seen the value of how the family owning El Paraiso has influenced & benefited the community. Wilfredo, the father who began the restaurant, told him the best garden to grow is your conscious. On a trip to the United States Mardin learned about Kale & has recommended they explore it as a crop. His dreams for the future are to to continue to work, study & be an example to young people.

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At our dinner, the previous evening, the valley below had few lights. The mountains blended into the dark February night sky so the view offered nothing special. In the late morning of the next day the full picture of this family run enterprise was revealed. The vista of the valley & the unique mogotes was an excellent accent to well kept plots.

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Lunchtime guests are invited to wander the hillside gardens on a mini hike around the grounds. Alongside the vegetable gardens are flowers & bushes attracting insects that help to pollinate. I was tempted to chase after the iconic hummingbird shot or stalk butterflies with my camera. The translation of El Parisio in English is paradise.

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In the tropics, the growing season is basically year round. Seeing plants ready for harvest in a raised garden right beside young sprouting crops was something you don’t seeing living near the 40th parallel. As “farm to table” dining experiences as well as organic food becomes more popular in the US I think the self-sustainability of El Parisio is a noteworthy example.

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Rachel Garcia, one of Wilfords daughters, told me when El Parisio opened they had 6 customers a day. It has grown to serve 300.  To keep things running, 20 family members work in the restaurant or on the farm. Her dream for her daughter is to learn the ability to work hard because that makes everything possible. To make a restaurant successful is one of the most challenging businesses to operate. It is almost as demanding as being a farmer. Combining the operation of a farm & a restaurant while serving primarily tourists in a communist country is not a business plan I would think would succeed.

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She is rightfully proud of her family’s success. She also recognizes El Pariso demonstrates how an ecological focus can bring visitors to other community entrepreneurs. Beyond the success of the thriving restaurant she realizes the work her family has done can inspire others in Cuba as they navigate the new opportunities the government is allowing. If you visit this tropical island don’t miss Vinales. And while you are there visit El Paraiso for lunch so you can enjoy strolling the garden before you dine.

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I asked Rachel if she would pose for a portrait. She agreed but only if I include her soon to be delivered child. Before I departed she shared a photograph of her with of Dr. Jill Biden at the White house. As I glanced up from the photograph & looked at her with surprise in my eyes and a big smile on my face, the pride of her families achievements was written all over her face. All of the people I interviewed while I traveled thru Cuba had overflowing self-confidence. With Rachel her self-assurance filled the restaurant.

The content of these postings are based upon my observations, conversations with my guide, interviews with people interpreted by my guide & interactions I had with people I met. Any mistakes are entirely mine with no intention to mislead.