Miércoles 18:30 - 21:30 Jueves 18:30 - 22:00 Viernes 18:30 - 22:00 Sábado 18:30 - 22:30

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Wild Kitchen

Casa
Puerto Rico
San Juan
Wild Kitchen

Información de contacto, mapa y direcciones, formulario de contacto, horario de apertura, servicios, puntuaciones, fotos, videos y anuncios de Wild Kitchen, Restaurante, 1118 Avenida Jesús T. Piñero, San Juan.

25/06/2026

Dessert is not where the creativity stops. It's where it gets a final, unforgettable word.

At Wild Kitchen, every course gets the same level of obsession — and dessert is no exception. Chef Isgut treats the final plate of the night with the same intention, technique, and storytelling as anything that came before it. Seasonal ingredients. Unexpected textures. Presentations that make you pause before the first bite, every single time.

This is not the dessert menu you're used to. This is proof that the creativity never stops — not until the very last plate leaves the table.

Save room. The ending is just as important as the beginning.

📞 Reservations: 787-447-9000
🍴 Find us on OpenTable (link in bio)

23/06/2026

Some dishes earn their place on the menu and never have to give it up. This is one of them.

Our Carpaccio de Remolacha Amarilla — thin-sliced local yellow beet, fanned across the plate and dressed with a goat cheese-truffle cream that brings an earthy, luxurious depth to every layer. Finished with caramelized walnuts for the crunch, and a scatter of fresh microgreens and edible flowers because at Wild Kitchen, even the simplest ingredients get the full treatment.

This is one of our most requested starters — and once you taste it, you'll understand exactly why. Local, seasonal, and proof that the humble beet has no business being this elegant.

Come in this week and start your meal the right way.

📞 Reservations: 787-447-9000
🍴 Find us on OpenTable (link in bio)

20/06/2026

Tonight, the bar has something to say.

Diego is behind the pass with a new lineup of cocktail creations that were built the same way Chef Isgut builds his menu — from scratch, with fresh in-season ingredients, and with absolutely no tolerance for anything ordinary.

These are not drinks you've tasted before. Every glass is a new combination. Every sip takes you somewhere the last one didn't. Fresh botanicals, house-made infusions, unexpected pairings that make you slow down and pay attention to what's actually in your hand.

Come in tonight, sit at the bar, and let Diego walk you through what he's been working on. The cocktail menu at Wild Kitchen has always been a destination in itself — and tonight it just got better.

The kitchen is fired up. The bar is ready. Your seat is waiting.

📞 Reservations: 787-447-9000
🍴 Find us on OpenTable (link in bio)

.barpr

19/06/2026

We said the starters hit just as hard as the mains. This is proof.

Meet our off-menu Carrilera with Pumpkin Fries — a dish that has no business being this good and absolutely every right to be.

Slow-braised beef cheek, fall-apart tender and swimming in a deep, rich jus that took hours to become what you see in this bowl. Finished with golden pumpkin fries that soak up every drop of that sauce and crisp up in ways that make you reach for another before the first one is gone. Scattered with microgreens and edible flowers because at Wild Kitchen, even the starters are dressed for the occasion.

This is not on the menu. That is exactly why you need to ask about it.

The people who ordered it this week are still talking about it. The ones who didn't are going to wish they had.

Ask about the Carrilera and Pumpkin Fries when you arrive. Come before the last plate leaves the pass.

📞 Reservations: 787-447-9000
🍴 Find us on OpenTable (link in bio)

18/06/2026

That squeeze of lemon is your sign to get in here tonight.

Aphrodisiac Thursday is happening right now and the oysters are cold, the caviar is ready, and the champagne is already poured at the tables that had the good sense to reserve early.

This is the night San Juan keeps coming back to — and for good reason. There is nothing like sitting across from someone you actually want to share a half dozen oysters with, a caviar bump between courses, and a bottle of champagne that makes the whole evening feel like it was planned just for you.

Because tonight, it was.

✦ $25 Half Dozen Oysters
✦ $25 Premium Caviar Bumps
✦ 15% Off Champagne Bottles

Walk ins welcome. But the people who called ahead are already seated.

Don't be the one standing outside looking in.

📞 Reservations: 787-447-9000
🍴 Find us on OpenTable (link in bio)

17/06/2026

The best things we serve never make it to the menu.

Today at Wild Kitchen, Chef Isgut and the team are running a selection of special off-menu dishes that exist only because the right ingredients showed up and the right ideas followed. No announcements. No descriptions printed anywhere. Just a table, a question, and a kitchen ready to deliver something that has never been served before and may never be served again.

The guests who ask always walk away with the most memorable meal of their week. The ones who don't ask never know what was possible.

Today is the day to ask.

Come in, sit down, and tell us you want the full experience. We'll take it from there.

📞 Reservations: 787-447-9000
🍴 Find us on OpenTable (link in bio)

16/06/2026

Chef Juan Carlos doesn't just cook an ingredient. He tells you where it came from and why it matters.

Meet the Sawagani — Japanese river crabs, harvested exclusively in spring from the freshwater rivers of Japan and flown in directly to our kitchen. Tiny, delicate, and completely edible whole. Shell and all.

Chef Juan Carlos prepares them with a silky corn cream, a touch of pimiento piquillo, and a light rice flour fry that gives them a crunch so delicate it almost disappears on contact. Presented live at the table first — so you see exactly what you're about to experience — then finished and plated with the kind of balance and intention that makes every element on the plate earn its place.

The flavor is clean, subtle, and unlike anything most diners in Puerto Rico have ever tasted. This is not a bite. This is a moment.

And here is the thing — Sawagani season is short. Spring only. Direct from Japan. When they are gone, they are gone until next year.

If you have been meaning to try them — that window is closing. Ask about the Sawagani Crabs when you reserve. Come before someone else gets the last order.

📞 Reservations: 787-447-9000
🍴 Find us on OpenTable (link in bio)

13/06/2026

Today's catch just became tonight's obsession.

Fresh from the water and straight to the pass — Chef Isgut is running today's catch alongside a Squid Ink Risotto that is as dramatic on the plate as it is on the palate. Deep, briny, and impossibly rich, the nero wraps around every grain of rice and turns the entire dish into something that belongs on a plate in a Michelin-starred kitchen.

This is the combination that stops tables mid-conversation. The one that makes you look up from your plate just to make sure everyone else is experiencing what you're experiencing.

Available today only. The catch doesn't wait and neither does the risotto.

Come in tonight and ask about the Catch of the Day with Squid Ink Risotto. Your table is ready.

📞 Reservations: 787-447-9000
🍴 Find us on OpenTable (link in bio)

12/06/2026

The jungle just walked into our kitchen.

This week's special ingredient is not something you'll find on menus across San Juan — and that's exactly the point.

Fresh Palm Tree Heart — raw, clean, and impossibly versatile — has landed at Wild Kitchen and Chef Isgut and Chef Yamil are already doing things with it that will make you question everything you thought you knew about this ingredient. Delicate in texture, layered in flavor, and handled with the kind of respect that rare ingredients demand.

This is what happens when a kitchen refuses to settle for the ordinary. When the ingredient sets the direction and the chefs follow it somewhere unexpected.

Today only. Limited. The kind of thing that disappears before people even know it was here.

Come in today and ask about the Palm Heart special. This is not a dish you'll see on a menu anywhere else in Puerto Rico right now.

📞 Reservations: 787-447-9000
🍴 Find us on OpenTable (link in bio)

11/06/2026

Summer just found its drink.

Introducing the Flower Mule — Diego's latest creation and the cocktail that's been stopping people mid-conversation since it hit the bar.

Built from the ground up with the same obsession Chef Isgut brings to the kitchen. Fresh menta. A hibiscus fermented for five full days until it reaches exactly the depth and complexity Diego is looking for. Ginger syrup with enough warmth to make the whole thing feel alive. Japanese gin for elegance and edge. Litchi liquor that brings a floral sweetness nobody saw coming. Bacardi rum infused with roses — slow, intentional, and completely unlike anything poured from a standard bottle. Finished with espumoso that lifts every element in the glass and makes the first sip feel like an event.

This is not a summer cocktail. This is a summer cocktail that understands what summer in Puerto Rico actually feels like.

Come in this week and let Diego pour you one. Once you taste it, you'll understand why it already has a waiting list.

📞 Reservations: 787-447-9000
🍴 Find us on OpenTable (link in bio)

.barpr

Dirección

1118 Avenida Jesús T. Piñero
San Juan
00921

Horario de Apertura

Miércoles	18:30 - 21:30
Jueves	18:30 - 22:00
Viernes	18:30 - 22:00
Sábado	18:30 - 22:30

Página web

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Notificaciones

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