Savor old San Juan Travel Video duration - 3.43 minutes Old San Juan, Puerto Rico Travel Video Gourmet - Regionale What is the best part of eating in Old San Juan? Hector Crespo, Chef, Aquariva Restaurant - Well I can tell that eating out in Old San Juan is a pretty fascinating experience. Pedro Parillo Sous Chef, Toro Salao Restaurant - (The) Old San Juan is beautiful, the ladies you meet (is )phenomenal, … Carmen Delem Server, Parrot Club Restaurant - You have buildings that are over 500 years old, so what better place to come and dine? Christophe Gordain Executive Chef, Restaurant 311 - And when I first worked in the old city I was so amazed by the architecture, that I was “wow! Someday I will have to live here.” Couple of years after, we found this building and they gave us the idea of running the restaurant Carmen Delem - You have so many different restaurants with different signature dishes, nationalities. We go from the east, meeting the Caribbean, to different mixtures of Latino food Hector Crespo - There is just about every culinary country represented, ironically, on this island, in terms of Asian, Indian, local, lot of Caribbean flair, and even Italian and American restaurants are available in Old San Juan. - Aquariva is the only seafood restaurant in all of Old San Juan and what makes it unique is that we specialize in ceviches, in raw food, and I like to try the flair of fresh sea food as much as possible, on our menu. Anna Maria Antonette Chef, Dragon Fly Restaurant - They’re twin fusion in Latin and in Asian and we’re working in Puerto Rico and these two infusion is in this country is very special for the people (who) come to eat Carmen Delem - The Parrot Club has been here for twelve years. With the new, as I see it then, still Puerto Rican food, with Cuban food, Dominican food with Peruvian food, South America, Spaniard food - so its different flavors of different nationalities – we bring it all together here at the Parrot Club. Our wonderful mojitos – we are famous for our mojitos – which is mint leaf, sugar, we use Bacardi lemon, fresh squeezed lime juice and a splash of club soda. Christophe Gorda - Well I’m French, as you know and so of course, it would have to be a French food or French cuisine. We tried to incorporate local ingredients, especially tropical fruits, certain root vegetables and to do it with a French technique. And also, taking into consideration the weather. Something not too heavy, a little more like, you know, Provence or South of France, fair and we pretty much tested it with the local market and they loved it., so we kept on going. Pedro Parillo - I love the food, what can I say? The different twists, we have the Caribbean, the Spain, it’s beautiful.