Where flavor meets fire. That’s just one way to describe La Central. The newest gastronomic concept located in DISTRITO T-Mobile was created by the recognized Puerto Rican chef Mario Pagán. The aroma of melao (molasses), the burning fire and coal, notes of rum, coffee and tobacco, fill the rooms with a distinct essence like nothing you’ve experienced before.

In a modern tropical atmosphere, Mario pays tribute to the Puerto Rican agricultural past with authentic flavors, and by narrating a story across its plates, sauces, cocktails, and decor.

“I am honored to present La Central. A place where I accomplished my dream of honoring rum, coal, tobacco, and coffee, and bringing all the agricultural abundance of our island to life. Visiting La Central will ignite a feeling of modern nostalgia, present in every element, including the kitchen. This is where the coal will be the unifying entity since all fruits, vegetables and proteins will go through the grill, before arriving at your table." - expressed chef Mario Pagán

As you walk through their steel wing doorknobs, you’ll come across a huge alambique in the center of the bar paying homage to the process of rum making in Puerto Rico welcoming you to the restaurant. Its combination of elements and details in every room make your visit a multi-sensory experience. Providing you with multiple options, La Central has a private salon with a seating capacity of 44 customers, an exclusive cigar room, a mezzanine and an outdoor terrace. The whole space sits approximately 200 people and is available for groups and private events.

Delight yourself with appetizers such as the Oyster Rockefeller a la Brasa with watercress paste and chorizo lime crumbs, Pedro’s Mortadella with dates and chayote relish, Apa’s Chicharrón de Morcilla (blood sausage) with fennel kimchi, and more. As for their main dishes, some must-haves are the Whole Yellowtail with mango escabeche and fennel almond watercress pistou, the Wagyu Churrasco (Wagyu Skirt Steak) topped with oregano chimi and tomato ají dulce concassée, the Chuleta Empanada (breaded pork chop) with arugula and queso blanco and lime dressing, and of course, the Angus Beef Filet and Angus Tomahawk steak.

Complement any of these with your favorite rum inspired cocktail elaborated in-house, such as Buscando Guayaba, Mulata, Ron y Tabaco or the DIY Cuba Libre. Finish it all off with one of their creative desserts such as the Banana Pudding with black sesame ice cream, made with activated charcoal from burnt dried coconut.

This will definitely be an experience to remember.