Habitat

305.604.1000 ext.4730
Follow us on Instagram @habitatat1hotel.

Habitat

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

Hours

Breakfast
Monday - Thursday | 7am - 11:30am
Friday - Sunday | 7am -12pm 

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

Live Music

Thursday - Sunday

Thursdays | Brothers of Others | 7pm - 10pm  

A rock & roll trio based in Miami Beach. Classic Rock and song covers. 

Fridays | Los Clasicos de Cuba | 8pm - 11pm  

Four-piece band specializing in Latin tunes.

Saturdays | Javier Garcia | 8pm - 10pm

Reimagined Pop with a Latin vibe.

Sundays |  Rose Max & Ramatis | 7pm - 10pm  

Bossa Nova and Brazilian beats. 

Dancing
Formal table setting at long wooden table

Host your Event

Book our nature inspired dining room, outdoor patio or private mezzanine for your next event.

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