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HAVANA

AMERICAN FINE DINING WITH LATIN FLAIR

 

Havana is American Fine dining. 

Located in beautiful Bar Harbor, Maine near Acadia National Park. Havana has been committed to serving local and organic meats, produce and seafood since it opened 20 years ago. All of our meats are “naturally raised” meaning no steroids, antibiotics or hormones and “humanely raised” meaning room to roam, proper shelter and gentle handling. We make every effort to buy only sustainably harvested seafood, primarily from the Gulf of Maine. We have consistently searched  out  New England farmers and fisher folk to purchase product that is not only great tasting but great for the environment and local economy as well. Havana works with many local farms, but is particularly indebted to Mandala Farm, along with our own organic garden in downtown Bar Harbor.  Havana is the winner of Wine Spectator Award of Excellence from 2004 to the present. We are proud to be one of only two restaurants in Maine to receive this award. 

Havana is newly renovated and has been updated to include an outside Tapas Bar & Grill called the Parrilla featuring it's own vibrant late night and brunch menus and house cocktails.

 

HAVANA

HAVANA (Inside Dining) - (Separate Menu from the Parrilla)

  • We take RESERVATIONS for the inside dinner menu - Includes seating in Dining Room, on Patio, and our Wine Barn (Walk ins are welcome, if we have room, It is best to plan ahead during the busy season and get your reservations in early.)

  • Serving Dinner Seven days/week until Halloween (Five days/week after that right through the winter) 5PM to 10:30PM

PARRILLA (Outside Tapas Bar & Grill) - (Separate Menu from the inside Dinner Menu)

  • PARRILLA - NO RESERVATIONS REQUIRED (Never a long wait, if ever)

  • Seven days a week until Halloween 4PM to 10:00PM


 

Phone: (207)288-2822

Location:
318 Main Street
Bar Harbor, Maine 04609


Serving Dinner 7 Nights a Week 5PM to 10:00PM

Parrilla - 4PM to 10:00PM

Please contact us to make plans for a friendly get together, company parties, or special celebrations for 2019.


Make a Reservation

Now taking reservations for a friendly get together, company party, or special celebration for 2019.

Call (207)288-2822 (if no one answers, please leave a message and we will get back to you).

Book Through Open Table.

Group Party information.

Contact Us.

*(Reservations are not confirmed until you hear back from us).

 

Instagram @havanamaine # havanabarharbor #havanamaine #havanaparrilla


 
Circa 1930's or 40's. 318 Main Street Bar Harbor was once Clements Antique long before it was Havana.

Circa 1930's or 40's. 318 Main Street Bar Harbor was once Clements Antique long before it was Havana.

 

News & Updates

Fall 2019.

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Our Fall Menu has a few new items and so does our Parrilla menu, our tapas bar and grill. We are very excited for our new sister restaurant on Little Cranberry Islands, The Islesford Dock Restaurant & Gallery. One of only a few restaurants located in Maine that is ONLY accessible by boat. If you are looking for something a little different to do and are feeling adventurous than it is worth checking out. The Islesford Dock has a new menu with some classics dishes like the Dock Chowdah and has a view over looking a quaint fishing village and the mountains of Acadia National Park. The Islesford Dock will be open until Oct. 23th, we hope to see you at the dock! Come join us on September 14th for the 6th annual Share the Harvest Farm Dinner, a C.O.A. student-led program working to ensure that fresh, organic, and local produce is more accessible to members of the MDI community.


Islesford dock Restaurant and Gallery

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Open May 26th through October 13th.

Located on Little Cranberry Island, with a view on the water of the fishing harbor & the mountains
of Acadia National Park. Featuring the finest local ingredients prepared simply and thoughtfully.

#littlecranberryislands #islesford #islesforddock #islesforddockrestaurantandgallery


 
Share the Harvest Farm Dinner

Share the Harvest Farm Dinner

The 6th Annual Share the Harvest Farm Dinner.

COA’s beautiful Beech Hill Farm is the setting for a four-course dinner catered by Havana Restaurant. All proceeds benefit Share the Harvest, a COA student-led program working to ensure that fresh, organic, and local produce is more accessible to low-income members of the MDI community. Share the Harvest has made it possible for scores of families to receive farm stand gift certificates in recent years.

Date: September 14, 2019

Farm tour will be at 5 p.m., cocktails at 5:30 p.m., with dinner promptly at 6 p.m.

Event Cost: $150 per person

Tickets are available at http://coa.edu/sharetheharvest .

Space is limited and advanced reservations are required.


 

Now taking reservations for friendly get togethers, company parties, and special celebrations for 2019 & 2020.

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Or Call (207)288-2822


NOW Hiring.

Join our staff.

 

Hiring for all positions, front of the house and back of the house. Full Time and Part time. Positions available through October and to January 2019.

 
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HAVANA: PARRILLA

Our NEW outside tapas bar and grill the PARRILLA! Come sample the fresh vibrant menu and see our full drinks list featuring a wide selection of bottled, canned, and draft beers, our house cocktails, and of course wine.

The Parrilla has a large bar with comfortable seating and tables surrounding it. There is a corner table perfect for a group of 6. The Parrilla features its own drinks list and menu with small plates and large plates that is separate from the inside dinner menu. We do not take reservations for the Parrilla but there is rarely a long wait, if any, making it the perfect place to wait for your inside dinner reservations. 

 

Join us for Sunday Brunch on the Parrilla in 2020! Havana will be bringing back Sunday Brunch from 9:30AM to 2PM May 26th to September 1st 2020. Watch for updates as we continue to plan for next year.

Bloody Marys, Mimosas, & More!  *See sample menu below.

Follow the Parrilla on Instagram and Facebook.

 
 

Hours: 7 Nights a Week until Halloween.

4PM to 10:00PM

*No Reservations Required

*The Parrilla is available for private parties and get togethers in the early spring and fall. Email us with any inquiries. 

(Parrilla open until the End of October).

EMAIL: Contact Us

 
 

*The Parrilla menu changes often (sometimes daily), and there are daily specials on the chalkboards. We make every effort to keep the Parrilla menu up to date here online. Please note it is subject to change without notice. The Parrilla features its own menu with small plates and large plates and is separate from the inside dinner menu.

The Parrilla

4:00PM - 10:30PM 7 days a week

 
 

PARRILLA MENU

* The Parrilla menu changes often, sometimes daily. We make every effort to keep it updated here,

HAVANA PARRILLA FALL 2019

HAVANA PARRILLA FALL 2019

 

PARRILLA DRINKS

HAVANA PARRILLA DRINKS FALL 2019

HAVANA PARRILLA DRINKS FALL 2019

HAVANA PARRILLA DRINKS FALL 2019

 
 

*Maine state law allows you to take your partially finished bottle of wine home with you!

Not enough? Check out our house cocktails and award winning wine list, and after dinner drinks.

 
 

* SUNDAY BRUNCH *

Sunday Brunch 9:30 AM - 2 PM *
May 26th - September 1st 2020

SEE YOU NEXT YEAR!

Brunch will be back in 2020!

Watch for updates as we plan for 2020. See our last menu below.

Sept 1st Brunch

Sept 1st Brunch

Sept 1st Brunch

Sept 1st Brunch

*Brunch Available on Sundays ONLY, May 26th - September 1st 9:30AM - 2PM 2020

Instagram  @havanaparrilla  # havanabarharbor #havanamaine  #havanaparrilla


WINE

 

Wine

Our Wine list is lovingly, and carefully collected to offer wines that will pair with your meal, and with your budget. Built with our menu in mind, as well as a love of fine wines, The list is wide-ranging and drawn from every continent on the planet. We take great care of our "Wine Cellar" and maintain a certain temperature and relative humidity to ensure the long life and complex flavors of each wine. We have a private room with a view our wine cellar lovingly referred to as "the Barn".  Havana is the winner of Wine spectators Award of Excellence from 2004 to 2010 and winner of the Wine Spectator Best of Award of Excellence from 2011 to 2019. We are proud to be one of only two restaurants in Maine to receive this award. 

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Our Wine List

View a printable version of our current wine list here.

 
Havana Restaurant 2011 - 2019

Havana Restaurant 2011 - 2019

 

 

#wine #winespectator #winespectatoraward #mainewine #havanamaine #winelist #finedining #wineanddine #awardwinningwines🍷

 

Wine Wednesday!

 
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Its Wine Wednesday! There are over 50 wines from our award winning wine list we are offering at half price. Every Wednesday, all night long, all season long. Some of these wine prices, with the 50% discount, are being sold for what we paid for them (and in a few cases actually less than what we paid). Be sure to join us tonight! Great Atmosphere - Exquisite Food - Award Winning Wine List (Please contact us to make reservations. 207.288.2822)

#wine #winewednesday #winesday#winespectator #winespectatoraward #mainewine #havanamaine #winelist#finedining #wineandfood#wineanddine #awardwinningwines🍷#WSRestaurantAward

 

 

*Maine state law allows you to take your partially finished bottle of wine home with you!

Not enough? Check out our house cocktails and Parrilla Drinks list, and see our after dinner drinks list below.

Cigars & After Dinner Drinks

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*The Parrilla also features it’s own cocktails and house-drink specials nightly (& during Sunday brunch).
And … Don't forget about our
Award Winning Wine List, and our after dinner drinks list.

 
 

Celebrate with us.

Business.  
Weddings.
Wine tastings.
Families and Friends.

Whatever your cause for joy, we are enthusiastic about helping you celebrate. Havana has a vibrant and chic decor that will ignite the good spirits your event deserves.

And the food, well, read the reviews…

We have a room next to our wine cellar lovingly referred to as the Barn that can accommodate up to 50 people for a wedding rehearsal dinner or some other private function (with the possibility of seating 15-20 more on the adjoining patio). The main dining room also seats groups of up to 40, and the outside tapas bar & grill, the Parrilla, can serve up to 30 for a total of 90 people. Please call or email to discuss the details of your party, and to reserve your date.

 

*Sample group menus below.

Please fill out the Group Function Request Form.

Name *
Name
What's the occasion?
Please Include any information about date, time, number of guests, or any food allergies.
Checkbox *
Not a robot

Group Menus.

Apéritif and digestif.  
Hors d'oeuvres. 
Soups & Salads. 
Entrées.  
Desserts.  
Dessert Wines, Cordials, Coffee, & After Dinner Drinks.

Havana offers group menus for every occasion and budget.  From elaborate planned out multiple course dinners to elegant hand passed hors d'oeuvres, we will work with you to create the perfect menu suited to your celebration.  Menus can be personalized with a special message, or image to commemorate any occasion.  To get things started look over our group menu options listed below.

*Gluten free menu options available upon request.   

Group Menu Options.

Group Menu 1

Three-Course menu, $59 per person
(Menu subject to change in price and items due to seasonal availability)

SOUPS, SALADS & APPETIZERS ||||

Soup of the Day

Farm Salad  -  Mixed greens, crisp pork belly, various seasonal vegetables, honey mustard vinaigrette, and Havana style egg

 

ENTREES ||||

Fish of the Day - The chef's selection of fresh fish sustainably harvested and creatively prepared      

Filet Mignon -  Grilled beef tenderloin topped with a roasted corn hollandaise and crumbled bacon, served with aji amarillo glazed carrots and a blue cheese/ spinach tortilla

Short Rib - Braised beef short ribs with fried red chile sauce, cheesy grilled corn polenta, avocado mustard and spicy pickled pepper cortido

Vegetarian  - Poblano - Smoked poblano chile stuffed with homity, vegan cheese and grilled local vegetables, served over a red and green chile sauces, slow cooked beans and a grilled corn salsa


DESSERTS ||||

Choco-Latte - Espresso flourless tort, Nutella ganache, Bourbon toasted hazelnuts, with a blood orange curd

Quatro Leches - A light soaked sponge cake in four milks with citrus butter icing, Maine sea salt carmel sauce, topped with shaved toasted coconut

Ice Cream or Sorbet - A changing selection of ice creams & sorbets from Mount Desert Ice Cream Co.

PASSED APPETIZER OPTION/COCKTAIL HOUR AVAILABLE ||||

Apéritif and digestif 


 

Group Menu 2

Four-Course menu, $69 per person
(Menu subject to change in price and items due to seasonal availability)

SOUPS & SALADS, APPETIZERS ||||

Soup of the Day

Farm Salad  -  Mixed greens, crisp pork belly, various seasonal vegetables, honey mustard vinaigrette, and Havana style egg

Lobster Cake -  Fresh picked lobster meat in a light cake over grilled avocado, roasted garlic, sherry butter, and topped with a jicama slaw

Spring roll -  Button and oyster mushroom spring rolls with spicy truffle aioli and soy glaze

 

ENTREES ||||

Fish of the Day - The chef's selection of fresh fish sustainably harvested and creatively prepared      

Filet Mignon -  Grilled beef tenderloin topped with a roasted corn hollandaise and crumbled bacon, served with aji amarillo glazed carrots and a blue cheese/ spinach tortilla

Short Rib - Braised beef short ribs with fried red chile sauce, cheesy grilled corn polenta, avocado mustard and spicy pickled pepper cortido

Vegetarian  - Poblano - Smoked poblano chile stuffed with homity, vegan cheese and grilled local vegetables, served over a red and green chile sauces, slow cooked beans and a grilled corn salsa

Lobster Moqueca -  Fresh picked lobster meat simmered in a savory coconut broth with haddock, red peppers and onions, served over cinnamon infused rice, garnished with grilled pineapple


DESSERTS ||||

Choco-Latte - Espresso flourless tort, Nutella ganache, Bourbon toasted hazelnuts, with a blood orange curd

Quatro Leches - A light soaked sponge cake in four milks with citrus butter icing, Maine sea salt carmel sauce, topped with shaved toasted coconut

Ice Cream or Sorbet - A changing selection of ice creams & sorbets from Mount Desert Ice Cream Co.

PASSED APPETIZER OPTION/COCKTAIL HOUR AVAILABLE||||


 

Group Menu 3

Five-Course menu, $79 per person
(Menu subject to change in price and items due to seasonal availability)

SOUPS & SALADS, APPETIZERS ||||

Soup of the Day

Farm Salad  -  Mixed greens, crisp pork belly, various seasonal vegetables, honey mustard vinaigrette, and Havana style egg

Spring roll -  Button and oyster mushroom spring rolls with spicy truffle aioli and soy glaze

 

APPETIZERS||||

Beef Skewers - Argentinean style beef skewers with chimichurri

Three Oysters - With a cucumber mignonette

Scallops - Pan seared scallops served over a traditional romesco sauce and topped with fresh dill cucumber and cream

Spring roll - Button and oyster mushroom spring rolls with spicy truffle aioli and soy glaze

Ceviche of the day - Fresh seafood cured in a mix of citrus and sea salt, tossed with garlic, onion and chiles, and served with a tropical fruit mojo and house made masa crackerse

 

ENTREES ||||

Fish of the Day - The chef's selection of fresh fish sustainably harvested and creatively prepared      

Filet Mignon -  Grilled beef tenderloin topped with a roasted corn hollandaise and crumbled bacon, served with aji amarillo glazed carrots and a blue cheese/ spinach tortilla

Short Rib - Braised beef short ribs with fried red chile sauce, cheesy grilled corn polenta, avocado mustard and spicy pickled pepper cortido

Vegetarian  - Poblano - Smoked poblano chile stuffed with homity, vegan cheese and grilled local vegetables, served over a red and green chile sauces, slow cooked beans and a grilled corn salsa

Lobster Moqueca -  Fresh picked lobster meat simmered in a savory coconut broth with haddock, red peppers and onions, served over cinnamon infused rice, garnished with grilled pineapple

 

DESSERT ||||

Choco-Latte - Espresso flourless tort, Nutella ganache, Bourbon toasted hazelnuts, with a blood orange curd

Quatro Leches - A light soaked sponge cake in four milks with citrus butter icing, Maine sea salt carmel sauce, topped with shaved toasted coconut

Ice Cream or Sorbet - A changing selection of ice creams & sorbets from Mount Desert Ice Cream Co.

PASSED APPETIZER OPTION/COCKTAIL HOUR AVAILABLE ||||


Make a Reservation

Powered By OpenTable

Call (207) 288–2822  or book online with Open Table.

*Reservations are not confirmed until you hear from us.

 
 

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PRESS & REVIEWS

 

 

MaineLife Media

Makes their Way to Mount Desert Island featuring the Bar Harbor Inn, Havana Restaurant, Mount Desert Island Ice Cream, and Kebo Valley Golf Club.

Maine Life - Season 4 Episode 16

Havana at 25:15

 
 
 


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Road Trip: 4 Days on the Maine Coast

by BRAD RICKMAN

July 31, 2018

Portland, Camden, and Bar Harbor—the top three tracks on Maine's Greatest Hits album—are the ones you want to revisit again and again.

Road Trip! Brad Rickman made your next Maine coastal road trip easy with a few tips and key destinations from Portland, Camden, and Bar Harbor. We are thrilled to make the Bar Harbor list, and we are in good company.


Sustainable MDI  III

April 25th 2018, owners & staff members of MDI restaurants, cafes, take-outs & catering companies came together with A Climate to Thrive (ACTT) to find effective, practical and economical ways to tackle the growing environmental and health crisis of single-use plastic waste.

We’ve developed a local pledge program to reduce plastic and styrofoam for the upcoming season and get compostable products composted.

"Restaurants work together to improve sustainability"
May 14, 2018 by Samuel Shepherd on Mount Desert Islander
   

 

 


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Healthy Acadia November 2017

Havana partnered with Healthy Acadia and are donated $2 per entree sold on Tuesdays and Wednesdays throughout the month of November to support cancer prevention and treatment services in Hancock and Washington counties. Join us and Dine out for a good cause!

 

Our friends at The Maine Mag stopped by and had this to say…….

MAINE MAG JUNE 2016 Photography: Nicole Wolf

MAINE MAG JUNE 2016 Photography: Nicole Wolf


HAVANA - Listed as One of Top Ten restaurants in Maine.

HAVANA - Listed as One of Top Ten restaurants in Maine.

Rated in the top ten of Unique Restaurants In Maine June 2016 ||||

We are thrilled to make any top ten list, let alone being listed as number 2 in Maine.  Recognition is always sweet and we are listed with some other great places, so we are in good company.

These 10 Unique Restaurants In Maine Will Give You An Unforgettable Dining Experience |||| Michelle Starin

The Ten Most Highly Rated Restaurants In Maine |||| Michelle Starin


 

FOOD REVOLUTION DAY! May 20th 2016 |||| 

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On the morning of May 20th, MDI Hospital partnered with Havana to host a hands-on cooking demonstration and food education session at Conners Emerson School as well as an evening fundraiser for the Conners Emerson greenhouse project. Havana head chef Josh Crotty and MDI Hospital’s Marisa Marinelli taught fifth and sixth graders from Conners Emerson School how to make their own vegetarian tamales.

Food Revolution Day |||| Jamie Oliver's

Special thanks to Peter Logue for the creation of this Video.


SEAFOOD THROWDOWN at the Commonground Fair 2014 ||||

 

Seafood Throwdowns are designed to be fun events that help the public understand the ecological, social, food system, and economic importance of locally caught seafood and community-based fisheries. The event was sponsored by Northwest Atlantic Marine Alliance and Penobscot East Resource Center. Its purpose is to educate the audience about under-appreciated species using locally caught seafood. That’s not all. The chefs could only bring with them 3 of their favorite ingredients from their home-base. They were then given $25 and 15 minutes to find the rest of their ingredients from the fair’s farmers market. 

Seafood Throwdown: 2 Local Chefs, 1 Mystery Fish|||| Bangor Daily News

(*Havana was Victorious! )


FOOD REVOLUTION DAY! May 16th 2014 ||||

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On the morning of May 16th, MDI Hospital partnered with Havana to host a hands-on cooking demonstration and food education session at Conners Emerson School as well as an evening fundraiser for the Conners Emerson greenhouse project. Chef Alex Klein led the students in preparing chimichurri.

 

Food Revolution Day |||| Jamie Oliver's


MAINE MAGAZINE'S JULY 2012 ISSUE ||||

 

Mount Desert Island

Location: Mount Desert Island

48 HOURS-July 2012
Photographs + stories by Maine magazine staff:
Kevin Thomas, Susan Grisanti + Kate Gable

Read Article here.


The New York Times ||||
36 Hours in Bar Harbor, Me.
By GERALDINE FABRIKANT I JULY 14, 2011

For something more exotic, try the red-walled Havana (318 Main Street; 207-288-2822; havanamaine.com), the Obamas’ choice when they visited last summer. The paella with lobster, mussels, clams and chorizo ($29) is worth the stop.


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Excerpt taken from Bangor Daily News (7/18/10):

“It’s pretty amazing,” Havana owner Michael Boland said of the Obamas’ visit to the restaurant in Bar Harbor on Saturday night. He said he, his wife, Deirdre Swords, and several members of the Havana staff got to chat with the president and first lady during their meal.

“They were very easy to connect with,” Boland said. “They were really genuine.”

The Obamas talked with Swords and Boland about yoga and about their daughters, the restaurateur said. Boland and Swords also have two girls, Zoe, 4, and Juno, 6 months.

The president had paella and Mrs. Obama had lobster thermidor, according to Boland. Both had martini cocktails and, for dessert, the president had tres leches, a traditional Latin-style cake, and the first lady had flan.

After eating, the first couple posed for photos with restaurant staff, and when time came to pay, the president used his credit card, leaving a “very generous” tip, Boland said.

“He passed that test with flying colors,” he said, adding he plans to keep the credit card slip. “It’s got his signature on it. It’s pretty awesome.”


Cranberry and Chorizo Stuffed Pork Tenderloin

Fresh from Maine

COOK-September 2010
By Annemarie Ahearn
Photograph by Russell French  

Never has an author captured such a range of culinary talent in Maine. This book is a testament to the effort made by area chefs to bring sustainable consumption to the forefront and quality cuisine to the table.

Read full article here.

Make it at home. 

Cranberry and Chorizo Stuffed Pork Tenderloin    
(Chef Aaron Horvath, Havana Restaurant, Bar Harbor)

Get the recipe.



The New York Times ||||
WHAT’S DOING IN: Mount Desert Island
By Wayne Curtis | August 5, 2001

“Some of the island’s zestiest and most creative dinners are served at Havana, 318 Main Street, Bar Harbor, (207) 288-2822, which features local fare prepared to a salsa beat. Selections from the Latino fusion menu include Jamaican jerk rack of lamb and chili-coated salmon served over Cuban black beans.”