Gypsy Glam for the Winter Flock
A fan-favorite on the jetset circuit, GITANO Miami Beach welcomes friends flying in to cavort in warmer winter climes. Known for its stylish gathering spots in Tulum and New York City, Grupo GITANO effortlessly marries a gypsy-chic aesthetic with elevated
A fan-favorite on the jetset circuit, GITANO Miami Beach welcomes friends flying in to cavort in warmer winter climes. Known for its stylish gathering spots in Tulum and New York City, Grupo GITANO effortlessly marries a gypsy-chic aesthetic with elevated food and drink that is beloved around the world by the fashionable and the flamboyant.
Bedecked with a garden of tropical fronds and bursting with bohemian brio, GITANO brings an air of Tulum to South Beach with luscious libations, Latin-leaning fare, and spirited diversion. As the sun melts toward the horizon, a bronzed crowd gathers for golden hour on the Jungle Roof sipping sunset cocktails like Jungle Fever—a mezcal elixir muddled with cilantro, chili and lime. The Gypsy Disco 75 is another crowd-pleaser. The cocktail, mixed with rosé champagne, St-Germain, Élyx vodka served up with a raspberry, is GITANO’s twist on the French 75. “And of course, there’s always our iconic GITANO Margarita, which brings a sense of familiarity and home, whether you’re with us in Tulum, New York, or Miami,” says founder James Gardner. Featuring a library of more than 25 types of mezcals, guests could spend weeks here sampling new spirits and never get bored.
A change in season brings a new winter menu to GITANO’s dining room. Executive Chef Antonio Maldonaldo from Puebla, Mexico, plates clean and elevated Mexican fare. “The food is so authentic,” says GITANO Restaurant Manager Daniella Fernicola.
“The chef cooks with recipes that have been passed down through his family for generations.”
Kick off a flavorful culinary journey with shrimp agauchile submerged in lime juice, habanero chilis and watermelon radish; Tlayuda, a handmade Oaxacan dish featuring refried beans, squash, queso chihuahua and crispy grasshoppers; and Langostine a la Talla prepared with cilantro chili serrano, chili cascabel and mint.
The mains are enough to make your mouth water. The barbecue duck and grilled octopus dishes are flavored to perfection with a requisite kick of chili heat. Vegetarians will not be at a loss: The must-try lemongrass cauliflower mole is cooked with guajillo chili, goat cheese and sunflower seeds.
Whether you’re enjoying dinner in the restaurant, cocktails on the rooftop, or visiting Gitano locations in Tulum or New York, the gypsy-disco sounds from Leo Leonski never fail to get the crowd in the mood for a good time.
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