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For additional information, please contact our restaurant reservation line directly at 305-604-6849.


Habitat offers reimagined Mexican cuisine that pairs bold flavors with sustainable ingredients. Opened for breakfast, dinner and brunch, enjoy our nature inspired dining room, outdoor patio or private mezzanine.


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

Sunday | 12pm - 2pm 

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



Sundays | 12pm - 2pm

Wrap up the weekend with an extensive brunch menu curated with seasonal ingredients and endless sips. Taste fresh flavors from dishes like the quiche & caviar, dungeness crab & corn omelet, truffle flatbread among other staples. Enjoy a bottomless beverage package and end on a sweet note by making your selection from a mobile dessert cart. As you dine, experience entertainment by live dj and violinist. 

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

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