THE VISION
Chef Owners Osmel González and Camila Salazar bring experience from some of the world's most respected kitchens including SingleThread, Disfrutar, and EntreNos (Michelin Star 2024-2025, Green Star 2025).
Partnering with Álvaro Pérez Miranda, they've created a restaurant devoted to craft, learning, and the smallest details. Their shared philosophy is clear: supporting local producers and embracing sustainable practices is not just a philosophy—it's the responsibility of every chef.
Emelina is an intimate 16-seat chef's counter offering a single tasting menu. The dining room is warm and inviting, gently wrapping around a lively open kitchen where the rhythm of cooking becomes part of the experience.
Cuban cuisine is not recreated here as it is known today. Instead, it is reimagined with care and imagination, asking what it might have become if allowed to evolve freely—shaped by movement, exchange, creativity, and abundance.
Each course is guided by Florida's seasons, its coastline, and its local producers. The menu reflects memories carried forward, honoring tradition without being bound by it. The result is a cuisine that feels unmistakably Cuban, yet deeply rooted in this place and time.
Hospitality at Emelina is quiet and intentional. Inspired by Omotenashi, service is thoughtful and intuitive; Sensei informs our devotion to craft and learning; and Komakai is expressed in the smallest details. Together, they create an experience that is intimate, graceful, and meant to be savored slowly.
CUBAN CUISINE, REIMAGINED
CUBAN CUISINE, REIMAGINED
Emelina is an intimate 16-seat chef's counter offering a single tasting menu. The dining room is warm and inviting, gently wrapping around a lively open kitchen where the rhythm of cooking becomes part of the experience.
Cuban cuisine is not recreated here as it is known today. Instead, it is reimagined with care and imagination, asking what it might have become if allowed to evolve freely—shaped by movement, exchange, creativity, and abundance.
Each course is guided by Florida's seasons, its coastline, and its local producers. The menu reflects memories carried forward, honoring tradition without being bound by it. The result is a cuisine that feels unmistakably Cuban, yet deeply rooted in this place and time.
Hospitality at Emelina is quiet and intentional. Inspired by Omotenashi, service is thoughtful and intuitive; Sensei informs our devotion to craft and learning; and Komakai is expressed in the smallest details. Together, they create an experience that is intimate, graceful, and meant to be savored slowly.
THE VISION
Chef Owners Osmel González and Camila Salazar bring experience from some of the world's most respected kitchens including SingleThread, Disfrutar, and EntreNos (Michelin Star 2024-2025, Green Star 2025).
Partnering with Álvaro Pérez Miranda, they've created a restaurant devoted to craft, learning, and the smallest details. Their shared philosophy is clear: supporting local producers and embracing sustainable practices is not just a philosophy—it's the responsibility of every chef.
Emelina is an intimate 16-seat chef's counter offering a single tasting menu. The dining room is warm and inviting, gently wrapping around a lively open kitchen where the rhythm of cooking becomes part of the experience.
Cuban cuisine is not recreated here as it is known today. Instead, it is reimagined with care and imagination, asking what it might have become if allowed to evolve freely—shaped by movement, exchange, creativity, and abundance.
Each course is guided by Florida's seasons, its coastline, and its local producers. The menu reflects memories carried forward, honoring tradition without being bound by it. The result is a cuisine that feels unmistakably Cuban, yet deeply rooted in this place and time.
Hospitality at Emelina is quiet and intentional. Inspired by Omotenashi, service is thoughtful and intuitive; Sensei informs our devotion to craft and learning; and Komakai is expressed in the smallest details. Together, they create an experience that is intimate, graceful, and meant to be savored slowly.
CUBAN CUISINE, REIMAGINED
THE VISION
Chef Owners Osmel González and Camila Salazar bring experience from some of the world's most respected kitchens including SingleThread, Disfrutar, and EntreNos (Michelin Star 2024-2025, Green Star 2025).
Partnering with Álvaro Pérez Miranda, they've created a restaurant devoted to craft, learning, and the smallest details. Their shared philosophy is clear: supporting local producers and embracing sustainable practices is not just a philosophy—it's the responsibility of every chef.
Emelina is an intimate 16-seat chef's counter offering a single tasting menu. The dining room is warm and inviting, gently wrapping around a lively open kitchen where the rhythm of cooking becomes part of the experience.
Cuban cuisine is not recreated here as it is known today. Instead, it is reimagined with care and imagination, asking what it might have become if allowed to evolve freely—shaped by movement, exchange, creativity, and abundance.
Each course is guided by Florida's seasons, its coastline, and its local producers. The menu reflects memories carried forward, honoring tradition without being bound by it. The result is a cuisine that feels unmistakably Cuban, yet deeply rooted in this place and time.
Hospitality at Emelina is quiet and intentional. Inspired by Omotenashi, service is thoughtful and intuitive; Sensei informs our devotion to craft and learning; and Komakai is expressed in the smallest details. Together, they create an experience that is intimate, graceful, and meant to be savored slowly.
CUBAN CUISINE, REIMAGINED
THE VISION
Chef Owners Osmel González and Camila Salazar bring experience from some of the world's most respected kitchens including SingleThread, Disfrutar, and EntreNos (Michelin Star 2024-2025, Green Star 2025).
Partnering with Álvaro Pérez Miranda, they've created a restaurant devoted to craft, learning, and the smallest details. Their shared philosophy is clear: supporting local producers and embracing sustainable practices is not just a philosophy—it's the responsibility of every chef.
424 Park Place, Unit 101, West Palm Beach, FL