Juvia Takes South Beach Dining To New Heights

Owned and operated by celebrated restaurateurs Jonas and Alexandra Millan of Bonito restaurant in St. Barth, Juvia is the beautiful new 10,000 square foot indoor/outdoor restaurant and lounge located on the penthouse level of the 1111 Lincoln Road, adjacent to the architecturally-stunning Herzog & de Meuron building on South Beach. Now open to the public, the restaurant, inspired by Miami's cultural diversity and seamlessly blends with the city's natural beauty and cool, Deco landscape. The tropically-chic space features a vertical garden, designed by internationally acclaimed botanist Patrick Blanc, which invokes the lushness of the Amazon rainforest. The winning combination of Lincoln Road's sizzling, cosmopolitan allure and unobstructed views of the Atlantic Ocean and South Beach's famed Art Deco District makes for a one-of-a-kind ambiance.

"Juvia is a destination for both locals and tourists looking to enjoy an exquisite meal in one of the most coveted settings in South Florida," says Jonas. "Our goal for Juvia was to offer diners an elegant experience with amazing food, great drinks and attentive but unpretentious service in a one-of-a-kind setting."

Overseeing the kitchen is a team of talented chefs: executive chef Laurent Cantineaux, a protege of celebrated chef Daniel Boulud; executive chef Sunny Oh, who was at the helm of Nobu Restaurant on South Beach for more than a decade; executive sous chef Kaoru Chang, also a Nobu alum and corporate pastry chef Gregory Gourreau, who worked alongside iconic toques Alain Ducasse and Francois Payard. Juvia's menu - a harmonious blend of the regional cuisine of Asia prepared with classic French techniques and the vibrant flavors and ingredients of South America and Florida - offers diners an abundant selection of ceviches, tiraditos, fresh seafood and prime meats, served tapas-style and in mainplates.

Open daily for both lunch and dinner service, the menu averages $45 per person for lunch and $70 per person for dinner and, much like the restaurant's design, embraces the gorgeous bounty of nature, with the finest ingredients sourced locally and globally.

Great for those looking for a scrumptious mid-day meal but conscious of the clock and their wallet, Juvia's unique bento box specials, priced at $24 per person, offered Monday through Friday, feature an appetizer, entree, and dessert, served all at once on a beautiful tray, which guarantees speedy service.


Juvia offers a selection of delightfully light crudos, which have quickly become favorites, such as hamachi espuma made with Japanese yellowtail, yuzu kosho espuma - a spicy Japanese sauce - and micro cilantro; salmon nashi with truffle oil, truffle salt, dry miso and micro arugula and tempting causa croquet with tuna, Peruvian potato, aji amarillo, red onion topped with micro cilantro.

A Cold Bar offers sumptuous raw bar items such as oysters; king crab legs; Maine lobster and stone crabs, all accompanied by tasty dipping sauces including caramelized onion soy, creamy aji Amarillo, wasabi cocktail and mustard oil dressing.

Standout appetizers range from cold smoked scallop with Bloody Mary espuma, crispy pancetta and itokezuri to toro with kombu infused soy, pickled red onion and osetra caviar.

Crisp salads encompass a beautiful Hawaiian heart of palm with mango, green papaya and cucumber tossed with poke dressing and Magret duck salad with shaved Portobello and dressed with mustard balsamic vinaigrette.

Composed mainplates on offer include a flavorful chicken vadouvan - breast and thigh meat seasoned with an Indian-style spice blend from France, cippolini onions, porcini mushrooms and baby spinach; milk-fed pork confit served with sour cabbage; and Chilean sea bass with maple gl