Orujo, Taller de Gastronomía

A tasting menu of around twenty courses, with most ingredients locally sourced, feels almost like a heroic quest. The menu offers many iterations of Puerto Rican classics, thoughtfully elevated and clearly rooted in a deep respect for place and tradition. That said, I do believe there is room for improvement in the service. We experienced an allergy exposure, which ultimately shaped our experience, and at this level of cuisine, that should not occur. Perhaps additional staffing or the presence of a dedicated expeditor could help better align the chef’s vision with the customer’s experience. I recognize that every restaurant can have an off night, and I sincerely hope our experience was an outlier. This feedback is shared openly and respectfully, with the intention of strengthening an already ambitious and thoughtful concept.

A Masterclass in Modern Puerto Rican Cuisine I had the honor of staging at Orujo while visiting San Juan, and the experience was nothing short of transformative. As a working chef, I’ve seen my share of kitchens — but what Chef Carlos Portela and his team have built at Orujo is on another level. Focused, precise, and deeply rooted in Puerto Rican identity with a modern, progressive lens. Technique is respected. Ingredients are allowed to speak. Chef Carlos needs no introduction — he might not even be from this planet. There’s a kind of interstellar clarity to the way he moves, teaches, and creates. Chef Tony brings the heartbeat of high-volume mastery to the team. Whether it’s a 25-course tasting or 200 covers across four seatings, his timing and command never waver. Tony is a philosopher in the kitchen — his calm presence, thoughtful observation, and sense of balance make him someone I’d follow without hesitation. It was an honor to work beside him. Chef Sebastian, both a culinary student and a fisherman, carries himself with a level of intent that’s rare even in seasoned kitchens. Every move he makes shows purpose, curiosity, and respect for the craft. Watching him work gives me genuine hope for the next generation of chefs — focused, grounded, and already thinking beyond the plate. Chef Danny, an Army brat of Puerto Rican descent born in Germany, brings a unique global lens to the kitchen. Equal parts culinary scientist and sommelier, he moves seamlessly between technique, theory, and terroir. His generosity and curiosity made the kitchen feel instantly welcoming. A sharp mind and loving spirit. Chef Karen is, without question, the kind of chef every kitchen needs and few are lucky enough to have. Holding down garde manger with absolute precision, plating with an artist’s restraint, and quietly commanding the room with her presence alone — she’s as sharp as she is grounded. With a master’s in Human Resources and the soul of a pastry chef, there’s quite literally nothing she can’t do. Her desserts? Worth flying to Puerto Rico for — full stop. Her balance of flavor and form is otherworldly. She carries grace like a blade — quietly, beautifully, and without apology. Bien ah provecho, my friends. Until next time. Carlos J Executive Chef Stagiaire, June 2025

Orujo is the beautiful life project of Chef Carlos Portela, a place to relax and just go with the flow. The food is well thought out and delicious. The wines are amazing as well. One of my fav places on the island. You can taste the love and hard work. Gracias Familia!

Orujo, offers an unique sensorial journey that is meant for everyone to enjoy. Chef Portela’s rotating, seasonally-inspired plates—from the most simple to the most complex dish—encourage wellbeing: of our bodies, minds, and soul. Nature, art, the lyrical essence of our island, the aromas, and our colorful, intense Caribbean heritage are all imbued into every element of our cuisine. We proffer an escape through a festive, gastronomic journey that reinterprets Puerto Rican cuisine through a bold new narrative of fortitude, tenacity, and, of course, taste.

This is a must if you are a true foodie. A comprehensive tasting menu taking you through a journey of PR’s taste and local ingredients without seeming pedestrian. Chef Portela mixes sweet and savory in a balanced way all while adding depth and complexity to his dishes. It is no wonder chef is James Beard finalist and only a matter of time until the honor is bestowed.

Thank you all for providing the most incredible dinner experience of my life! It was a true honor to witness your craftsmanship. We were all absolutely thrilled with everything. Chef, you are an extraordinary talent and a rare gem. Celebrating my 40th birthday amidst your blessings will be forever etched in my memory and heart. You are genuinely a blessing to behold. Wishing you all the best, and I look forward to visiting you again!!!! THANK YOU!!!

I visited by myself for a treat on a solo trip, and it was a highlight on an overall fantastic vacation. Every moment of this meal was incredible. The atmosphere feels like your coolest friend's living room, making wait time for dishes more like a chill invitation to explore the space, chat with other diners, read a book from the staff's personal library, etc. The food/wine and dining experience was unforgettable – certainly one of the top in my life. This team is so talented. The service was exceptional. The staff were beyond welcoming, and I loved the spontaneous conversations that happened with other guests. I also learned so much about the locally-sourced ingredients. Carve out 4-5 hours for a meal here, and dream about it for the rest of forever. Am I being hyperbolic? No.

One of the most incredible dining experiences I have ever had. The entire menu is 23 courses so do plan ahead that dinner might last the entire evening. However, every dish that came out of the kitchen was absolutely delicious and was also so thoughtful. There are no servers at the restaurant. Instead, the chefs and sous chefs themselves bring you the food which makes for a much more intimate dining experience. Although the menu itself has the quality of a three Michelin star restaurant, the surroundings feel more humble and cozy. The kitchen is small and diners are invited to visit and chat with the chefs throughout the meal. Would give this six stars if I could.

Orujo is a revolutionary cuisine and Chef Carlos Portela is the undisputed leader. No wonder he was a James Beard finalist 2025. With more than 20 courses, the menu is inspired by fresh products from our beautiful island depending on the season so it will never be exactly the same experience which makes it very unique and special. Every course is more than food, it's a reflection of our land, our culture, our heritage, taking you through a deep journey of flavors and emotions. In each bite you can taste the love, the soul, the hard work they invest in its preparation. The dishes not only looked beautiful to the eye but the creativity and balance of flavors behind all of them is exceptional. To enhanced our experience we also did the wine pairing, highly recommend!! Amazing wine selection. The whole team is an extension of the chef, well trained, equally as passionate. They invite you backstage "the kitchen" to appreciate a behind the scenes of the whole process of making magic. It was an immense honor to be able to witness the chef craftsmanship and be able to celebrate Puerto Rican food! Thank you.

The ORUJO dining experience is a curated blur of art, passion, local ingredients, culture and togetherness. Every night is a one of a kind experience and the menu changes every day. Chef Carlos Portela personally serves you each course and carefully paired wine. He pays attention to you through your meal and senses the right time to bring more or maybe sees you slowing down and brings you a coffee. This is a very intimate dining experience. Not only does he serve you as the head chef but he also washes the dishes! His eclectic restaurant is decorated in art, books and personal momentos. It is not stuffy or pretentious. Casual and cozy. The kitchen staff is very interactive and they invite you to come see the small kitchen. On this night they were only cooking with soursop wood in a beautiful wood fired stove. No gas was used. When we sat down we were served a palate cleanser of compressed watermelon soaked in mezcal. It was served in a plate made from a polished stone. I couldn't help slurring up the mezcal from the plate. Speaking of the plates... everything was serving on something unique. A lava rock, an upside down plate or some cool handmade ceramic bowl. The small courses mostly could be picked up with your hands and eaten in one or two bites. Some you needed your utensils. Each had a local ingredient that was the star. It was 27 courses in total over about 4 hours. Too much to go into every detail, but there was all kinds of seafood and meats and veggies. Black tuna, scallops, razor clams, lobster, snapper, salmon roe, smoked trout roe, and tuna belly. Crispy pork, lamb, beef, venison, sausage. Tarot, beets, corn, eggplant, tomato, watermelon. It was a great way to sample the foods of the island. Favorites were the tuna belly in a cone, razor clams with crispy pork, tarot chips with smokey paprika sauce and the goat cheese and beet chips. How so much flavor was packed in such a thin beet slice was mind blowing. The wines were a nice mix from Oregon, Italy, Lebanon to name a few. Started with some whites and ended with reds. For dessert there was a white chocolate dessert, cheesecake, and chocolate truffles. I'm probably forgetting some things but everything was amazing and special. It was a true honor and pleasure to spend my first night in Puerto Rico with Carlos and his amazingly talented crew. It was a dining experience I will Never forget.

The food was good! The pairing was out of sync, however. And, while food was good, their wine is nothing special. (Cheap wine.) The place is small, and, that is not the problem, but it looks worn down like it needs a good scrubbing. The bathroom is important and it fails miserably at Orujo. Also there was a leak. And I could smell cigarette smoke. Eating here is too expensive to not have clean, pristine facilities. It's quite the experience. "Fine dining" in a hole-in-the-wall dive bar kind of setting with poor service coordination.

The dining experience, curated menu, wine pairings, everything hand delivered and explained by the chef. It's amazing, highly recommend!

A Masterclass in Modern Puerto Rican Cuisine I had the honor of staging at Orujo while visiting San Juan, and the experience was nothing short of transformative. As a working chef, I've seen my share of kitchens -- but what Chef Carlos Portela and his team have built at Orujo is on another level. Focused, precise, and deeply rooted in Puerto Rican identity with a modern, progressive lens. Technique is respected. Ingredients are allowed to speak. Chef Carlos needs no introduction -- he might not even be from this planet. There's a kind of interstellar clarity to the way he moves, teaches, and creates. Chef Tony brings the heartbeat of high-volume mastery to the team. Whether it's a 25-course tasting or 200 covers across four seatings, his timing and command never waver. Tony is a philosopher in the kitchen -- his calm presence, thoughtful observation, and sense of balance make him someone I'd follow without hesitation. It was an honor to work beside him. Chef Sebastian, both a culinary student and a fisherman, carries himself with a level of intent that's rare even in seasoned kitchens. Every move he makes shows purpose, curiosity, and respect for the craft. Watching him work gives me genuine hope for the next generation of chefs -- focused, grounded, and already thinking beyond the plate. Chef Danny, an Army brat of Puerto Rican descent born in Germany, brings a unique global lens to the kitchen. Equal parts culinary scientist and sommelier, he moves seamlessly between technique, theory, and terroir. His generosity and curiosity made the kitchen feel instantly welcoming. A sharp mind and loving spirit. Chef Karen is, without question, the kind of chef every kitchen needs and few are lucky enough to have. Holding down garde manger with absolute precision, plating with an artist's restraint, and quietly commanding the room with her presence alone -- she's as sharp as she is grounded. With a master's in Human Resources and the soul of a pastry chef, there's quite literally nothing she can't do. Her desserts? Worth flying to Puerto Rico for -- full stop. Her balance of flavor and form is otherworldly. She carries grace like a blade -- quietly, beautifully, and without apology. Bien ah provecho, my friends. Until next time. Carlos J Executive Chef, Trophy Brewing Stagiaire, June 2025

Orujo es la mejor experiencia culinaria que hemos experimentado en la vida, el chef nos hizo sentir que estábamos en su casa, comimos los mejores platos que hemos probado, fueron como 30 platos, yo ya en el numero 23 no pude más me lleve unas cositas para la casa y me las comí al día siguiente. Todo increíble! gracias Orujo, gracias PR Volveremos

The food was amazing and the service impeccable. I couldn't ask for a better birthday meal. Worth every penny.

It was definitely a great experience. Extensive courses and wine pairings. Chef is nice too. Blend of techniques with local ingredients and Puerto Rican native ingredients. Really liked the décor and ambiance, very inviting and cozy, feels like you are dining in your friends living room. Highly recommended.

One of the best culinary experiences ever! The atmosphere and food were top-notch. We had 25 courses and every single one of them was great. Highly recommend. You get to interact with the chef and can go back to the kitchen whenever you want.

How do you give a house of culinary arts more than 5 stars?!? I almost want to go back and down grade every other review I have ever given. I can't even begin to express what is Orujo. The Chef is a master. This could be a Michelin rated experience. Hidden in San Juan, this nondescript restaurant had us confused. A small store frontage with a locked door. After a few minutes of wandering around in confusion, the Chef came to the door and invited us in. From there it was 17 courses of culinary delight. There is no menu. You eat what the Chef decides you need and he has a 6th sense of knowing what you need. He states it will be somewhere between 7 and 20 courses. He hand selects every wine pairing for each course and meticulously explains each wine and the course. No nights are the same, no meals are the same. I will say that this experience is expensive. However, I have eaten at hundreds of restaurants, many high end places before I started to Yelp. This has been my absolute, most exquisite dining experience of my life. He only has 5 tables and the meal last 3+ hours. First come first serve I guess. IF YOU CAN GET IN....be prepared for the most amazing meal of your life!