Taste

Farm-stand fresh, Florida local. Refuel at our unique dining venues, where ingredients take center plate: Watr at the 1 Rooftop, 1 Beach Club, Plnthouse, Neighbors, The Sandbox, Drift, and Habitat.

Non-hotel guests dining at any of our restaurants receive a valet parking validation: $15 for 3 hours, $30 for 3-8 hours, $45 after 8 hours. Ask a team member upon receiving your bill.

For additional information, please contact our restaurant reservation line directly at 305. 604.6568.

Habitat

Habitat

Habitat is a sustainable, modern-day Mexican restaurant open for breakfast and dinner. We offer light and fit options as well as classic Mexican dishes using the freshest ingredients. Enjoy our nature inspired dining room, outdoor patio or private mezzanine.

Hours

Breakfast
Monday - Saturday | 7am - 11:30am
Sunday | 7am – 11am

Brunch
Sundays | 12pm - 2pm

Dinner
Wednesday, Thursday & Sunday | 6pm - 10pm
Friday & Saturday | 6pm -11pm 

 

Watr at the Rooftop

Watr at the 1 Hotel Rooftop is our sky-high restaurant that floats over the sea with Peruvian-influenced Japanese cuisine.

Hours

LUNCH & DINNER

Daily | 11am - 11pm

BAR & LOUNGE 

Sunday - Thursday | 9am - 12am
Friday & Saturday | 9am - 2am

Reservations are required for non-hotel guests. 

21+ Only until 5pm. Ages 21 and under are able to join us for dinner when accompanied by an adult. 

watr
Beach Club

1 Beach Club

Savor al fresco dining beneath the swaying palms in a laidback luxurious atmosphere, all encased in lush greenery. 1 Beach Club dining concept features fresh, organic, local, Mediterranean fare in effortless comfort. Stay connected by following @1BeachClubSobe.

Hours

Thursday - Sunday | 12pm - 8pm

 

Plnthouse

Plnthouse is home to 1 Hotel South Beach's healthiest dishes, whether you prefer plant-based cuisine or other locally sourced organic fare. 

Hours

Daily | 8am - 6pm

Open for hotel guests only

 

plnthouse
Neighbors

Neighbors

At Neighbors, we make food that fits your busy lifestyle, made with organic, local ingredients.

Hours

Daily | 7am - 7pm

The Sandbox

Find your refuge by the Center Pool and refuel with our selection of American Coastal dishes. Inspired by Floridian flare, we incorporate local produce and the finest ingredients to create a selection of light fare that satisfies any poolside craving.

Hours

Daily | 11am - 5pm 

The Sandbox
Drift

Drift

Relax in our cozy lobby bar, Drift, featuring seasonal cocktails and small bites. Enjoy the perfect evening on the couch with good company.

Hours

BAR & LOUNGE 

Mon – Thurs | 3pm – Late Night

Fri - Sun | 1pm – Late Night

*Food menu available until 11pm

In Room Dining

In-Room Dining

Refuel on your schedule with locally-sourced, vibrant food. Order in-room dining, delivered straight to your room.

Hours

Daily | Open 24 hours

Beach

Beach Dining

Enjoy a light meal beachside as you soak in the sun rays and contemplate the waves.

Hours

Daily | 12pm - 6pm
Weather Permitting

Lobby Farm Stand

At our daily market stand, you'll find fresh seasonal fruits that are imperfect in appearance but perfect in taste, which would otherwise be discarded by producers or grocers. The Lobby Farm Stand is open to guests and neighbors alike.

Hours

Daily | 9am - 5pm 

Chef Fernando Cruz

Fernando Cruz, the 34-year-old  Culinary Director at 1 Hotel South Beach, was born and raised in Ponce, Puerto Rico and first fell in love with the chemistry in a kitchen and the hospitality industry as a teen. After graduating from college, Cruz worked on a farm for a year where he did everything from raising chickens to milking cows. Through this hands-on experience, Cruz found his deep respect for farmers and agricultural technology, learned how the food on our plates comes to be, and grew to understand the connection chefs can make with the ingredients they use.  At 19 years old, Cruz was accepted to the hotel and restaurant administration program at the Culinary Institute of America.

Four years ago, Cruz joined 1 Hotel South Beach at its inception when there was still dust on the ground. The hotel was in its very beginning stages and did not even have an employee handbook. With time, his administrative duties expanded from overseeing WATR to then leading the culinary teams for the hotel's banquet, pool cabanas, Plnthouse, Habitat and all of the F&B workings in between. He used his past connections from interning in Spain and adventures in America to build a strong team of unique skillsets. According to Cruz, "a good team is everything." 

 

Chef Fernando Cruz new