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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

PARRILLA (Outside Tapas Bar & Grill) – Open for the season!

  • Summer Hours - 7 Nights a Week 4PM to 9PM (10PM June-Aug)

  • Brunch - Sundays from 9:30 AM to 2 PM Staring May 26th through end of August

HAVANA (Inside Dining) -

  • Summer Hours - Serving Dinner 7 Nights a Week 5PM to 9PM (10PM June-Aug)

 

Phone: (207)288-2822

Location:

318 Main Street

Bar Harbor, Maine 04609


Serving Dinner 7 Nights a Week 5PM to 9PM

(10ish June - Aug)

Parrilla - NOW OPEN for the 2019 season! 4PM to Close

*Sunday Brunch Starting May 26th - August 9:30 AM - 2 PM

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).


 
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


The 2019 season is here!

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Havana has made the switch to our summer hours, Serving dinner seven nights a week 5PM to 9PM (10PM June - Aug.).

Our summer Menu has a few new items and Last year we started serving Brunch on the Parrilla and we are thrilled to announce that we will bring it back for the 2019 season on May 26th. Watch for updates as we continue to plan for this summer.


 
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 for the 2019 season.

Join our staff.

 
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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 2019. This is something new we tried out for the 2018 season and the response was overwhelmingly positive. Havana will be offering Sunday Brunch from 9:30AM to 2PM May 26th though July and the end of August (Watch for updates for 2019 ). 

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

Follow the Parrilla on Instagram and Facebook.

 
 

Hours: 7 Nights a Week

4PM to 9ish (10ish June-Aug.)

*NEW - *Sunday Brunch on the Parrilla May 26th through End of August 9:30 AM - 2 PM

*No Reservations Required

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

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 - 9ish 7 days a week (10ish June-Aug.)

*Sunday Brunch 9:30 AM - 2 PM (Starting May 26th through July - August 2019)

 
 

PARRILLA MENU

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

HAVANA PARRILLA SPRING 2019

HAVANA PARRILLA MENU SPRING 2019

 

PARRILLA DRINKS

HAVANA PARRILLA DRINKS APRIL 2019

HAVANA PARRILLA DRINKS SPRING 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.

 
 

* SUNDAY BRUNCH *

Sunday Brunch 9:30 AM - 2 PM *

May 27th through July and August

The Brunch menu changes weekly, (seen here are sample menus from end of August of 2018).

New Menu coming for Memorial weekend. Watch for updates.

Brunch Menu - End of August 2018

Brunch Menu - End of August 2018

End of August Menu 2018

End of August Menu 2018

*Brunch Available on Sundays ONLY, May 26th - August.

Instagram @havanamaine  @havanaparrilla  # havanabarharbor #havanamaine  #havanaparrilla


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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.

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 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. 

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Our Wine List

View a printable version of our current wine list.

HAVANA 2004 - 2018

HAVANA 2004 - 2018

 
 
 
Havana Restaurant

Havana Restaurant

 
 
 

*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.

 

 

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


 
 

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 private 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  -  Mandala Farm baby spinach, bacon, various seasonal vegetables, apple cider 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 served with coconut infused pomme purée, shishito peppers, grilled pineapple and a rich bordelaise sauce

Pan Seared Chicken Breast - Served over sweet potato gnocchi, peas, and carrots tossed in a chicken demi-glace with confit chicken thigh

Vegetarian  - Pan seared trumpet mushrooms, over assorted spring medley of vegetables tossed in herb puree over black forbidden rice and a yellow pepper coulis sauce


DESSERTS ||||

Choco-Latte - Dark chocolate cake with cinnamon chocolate pastry cream and espresso infused whipped cream

Quatro Leches - A light soaked sponge cake in four milks with coconut espuma and strawberry blood orange coulis, topped with a spicy almond brittle

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  -  Mandala Farm baby spinach, bacon, various seasonal vegetables, apple cider vinaigrette, and Havana style egg

Lobster Cake -  Fresh picked lobster meat in a light cake over grilled avocado with a broken Champagne chili oil vinaigrette, topped with jicama slaw

Spring roll -  Oyster and button mushroom spring rolls with 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 served with coconut infused pomme purée, shishito peppers, grilled pineapple and a rich bordelaise sauce

Pan Seared Chicken Breast - Served over sweet potato gnocchi, peas, and carrots tossed in a chicken demi-glace with confit chicken thigh

Vegetarian  - Pan seared trumpet mushrooms, over assorted spring medley of vegetables tossed in herb puree over black forbidden rice and a yellow pepper coulis sauce

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


DESSERTS ||||

Choco-Latte - Dark chocolate cake with cinnamon chocolate pastry cream and espresso infused whipped cream

Quatro Leches - A light soaked sponge cake in four milks with coconut espuma and strawberry blood orange coulis, topped with a spicy almond brittle

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 ||||

Soup of the Day

Farm Salad  -  Mandala Farm baby spinach, bacon, various seasonal vegetables, apple cider vinaigrette, and Havana style egg

Lobster Cake -  Fresh picked lobster meat in a light cake over grilled avocado with a broken Champagne chili oil vinaigrette, topped with jicama slaw

Spring roll -  Oyster and button mushroom spring rolls with truffle aioli and soy glaze

 

APPETIZERS||||

Beef Skewers - Argentinean style beef skewers with chimichurri

Empanada - Black beans, corn,  "Impossible" vegan meat, served with a spicy roasted red pepper purée, and a cilantro avocado sauce

Tuna Tartar -  Diced Yellow Fin tuna over mashed avocado with corn tortilla chips and chile oil

Seard Scollops - Wild mushroom dusted scallops with an almond pesto and a chili/coconut sauce

 

ENTREES ||||

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

Filet Mignon -  Grilled beef tenderloin served with coconut infused pomme purée, shishito peppers, grilled pineapple and a rich bordelaise sauce

Pan Seared Chicken Breast - Served over sweet potato gnocchi, peas, and carrots tossed in a chicken demi-glace with confit chicken thigh

Vegetarian  - Pan seared trumpet mushrooms, over assorted spring medley of vegetables tossed in herb puree over black forbidden rice and a yellow pepper coulis sauce

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

 

DESSERT ||||

Choco-Latte - Dark chocolate cake with cinnamon chocolate pastry cream and espresso infused whipped cream

Quatro Leches - A light soaked sponge cake in four milks with coconut espuma and strawberry blood orange coulis, topped with a spicy almond brittle

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



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
   

 

 


Havana is hungry for a healthy Acadia III

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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!

 

MAINE MAG JUNE 2016 Photography: Nicole Wolf

MAINE MAG JUNE 2016 Photography: Nicole Wolf

Havana

 
The Maine Magazine

July, 2016 | By: Karen Watterson | 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.”