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 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.


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

Sundays | 12pm - 2pm

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.



Daily | 11am - 11pm


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. 

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.


Thursday - Sunday | 12pm - 8pm



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


Daily | 8am - 6pm

Open for hotel guests only




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


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.


Daily | 11am - 5pm 

The Sandbox


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



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.


Daily | Open 24 hours


Beach Dining

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


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.


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