When chef Andres Morataya left award-winning Manolo Caracol and the hubbub of Panama City for Playa Venao, he opened this most inventive restaurant. The idea is to use products often discarded – deep-fried snapper gills, anyone? – or to prepare them in unique ways as in 'Prawns that Want to be Pork' cooked in a sauce usually served with suckling pig.
The frozen passion-fruit dessert is to die for. Excellent, too, for cocktails and first-class Panamanian craft beer in relaxed, mostly open-air surrounds.
