Flavor and Flair Refreshed at Flor Fina

We eat with our eyes first – a notion Hotel Haya’s signature restaurant Flor Fina has infused into their new menu crafted by new Executive Chef Eric McHugh, who came to the Flor Fina team with a lifelong passion for food and cooking and 12 years of experience working in Tampa Bay restaurants.

Taste buds will water and guests will be amazed at the extravagant tableside presentations and Instagram-worthy dishes from the new menu. From the Ceviche Sampler served over a bed of seaweed with dry ice to the Haya Paella – a tableside spin on the classic Spanish seafood dish Paella de Mariscos.

Haya Paella (Photography by Cameron Thomas)

The Whole Market Fish option consists of a daily rotation of fresh fish from the Gulf that’s deboned, roasted atop a wood-fired grill and served with ladolemono sauce, blistered heirloom tomatoes and fresh dill to create a dish bursting with flavor. The new menu also includes a wider selection of both classic crowd-pleasing dishes and innovative offerings to satisfy a range of palates and features the finest steak cut options on the market, fresh local seafood and handmade pasta. With both style and substance, the new menu brings dramatic effects to the table and is a feast for the eyes.

“I love the multiculturalism and the way that Tampa and Hotel Haya continue to celebrate the histories of the region’s original immigrants,” says Chef Eric McHugh. “This is the type of dining experience Tampa Bay has been waiting for.”

Ybor Brick Chicken. (Photography by Cameron Thomas)

“Flor Fina’s new menu draws inspiration from Ybor City’s diverse mix of Cuban, Spanish, Italian and other cultures to create a blend of flavors and a dining experience as unique as Hotel Haya itself,” McHugh says. “As we embark on this new chapter of Flor Fina, our culinary and beverage offerings have evolved to emphasize a coastal Mediterranean influence, while still maintaining nods to our Cuban heritage.”

Flor Fina’s beverage menu also experienced some updates to further elevate the guest experience with unique variations on classic cocktail choices like the tropical-inspired Painkiller served in a souvenir peacock glass and the Smokey Joe cocktail displayed in a cigar box.

Table-side cooking. (Photography by Cameron Thomas)

“We are excited to share the fabulous flavors and enticing culinary creations that bring Chef Eric’s culinary vision for Flor Fina to our neighbors here in Tampa Bay and across the country,” says Hotel Haya General Manager Peter Wright.

Flor Fina is open for lunch Tuesday through Friday from 11 a.m. to 3 p.m. Dinner service is available Tuesday through Saturday from 5 p.m. to 10 p.m. and brunch is offered Saturday and Sunday from 10 a.m. to 3 p.m. The Bar & Lounge is open Monday through Thursday from 11 a.m. to 11 p.m.; Friday and Saturday from 11 a.m. to 12 a.m. and Sundays from 11 a.m. to 10 p.m.

Check out 3 of Tampa’s Luxury Hotels including Flor Fina’s Hotel Haya here.

The post Flavor and Flair Refreshed at Flor Fina first appeared on Tampa Magazine.

The post Flavor and Flair Refreshed at Flor Fina appeared first on Tampa Magazine.

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