Emelina officially opened in Flamingo Park, and while the restaurant may be new to West Palm Beach, the philosophy behind it is well established.
The intimate tasting‑menu showcase comes from chefs Osmel González and Camila Salazar, the husband‑and‑wife team behind EntreNos in Miami, a pop-up concept that earned both a Michelin star and a Michelin Green Star for sustainability that has since closed.
Emelina is their first permanent South Florida project since that run, created in partnership with restaurateur Álvaro Pérez Miranda, founder of APM Restaurant Group.
Tasting menu rooted in imagination
This is not a restaurant with a fixed menu. What’s on the table changes constantly based on ingredients, availability and season, a defining trait of González and Salazar’s cooking that went toward earning Michelin’s Green Star. Guests who come expecting permanence will miss the point. Emelina is designed to be fluid, responding to what farmers, fishermen and producers make possible in that moment.
The format is tasting‑menu driven, but it avoids rigidity. Courses arrive as ideas rather than declarations, unfolding at a measured pace. Each dish is rooted in memory, sometimes tied to the chefs’ upbringing, sometimes to a fleeting moment or place that shaped how they cook. The result is food that feels personal without being literal.
That sense of storytelling is central to Emelina’s identity. Each course is anchored in heritage and imagination, drawing from González’s Cuban background and Salazar’s experiences without relying on familiar cues or expected references. The dishes suggest rather than explain, allowing guests to engage with the food on their own terms.
Sustainability is not framed as a talking point. It is built into how the kitchen operates. At EntreNos, González and Salazar earned a Michelin Green Star for their commitment to local sourcing and mindful use of ingredients, and that same approach carries over here. Produce leads the menu. Proteins are used thoughtfully. Nothing feels excessive or ornamental.
A tasting menu meant to unfold slowly
The dining room mirrors that restraint. Emelina seats just 16 guests, wrapping them around an open kitchen that encourages connection without spectacle.
The space is warm and composed, designed to keep attention on the food rather than the room itself. Service is intentional and unhurried, guiding diners through the experience without overexplaining.
Pérez Miranda’s involvement brings a quiet polish to the project. Known for overseeing Michelin‑recognized concepts including Hiyakawa, Midorie (coming soon to West Palm Beach) and Ogawa, he has positioned Emelina as a focused, singular experience rather than a splashy opening. The goal is not volume or buzz, but consistency and clarity of vision.
For West Palm Beach, Emelina represents a different kind of opening. It is not chasing trends or spectacle. Instead, it offers a thoughtful, evolving experience shaped by ingredients, memory, and the imagination of chefs who have already shown they are willing to let food speak quietly, but with purpose.
Emelina — What to know
Reservations are required and booked through Tock, and guests should plan to give the meal time. Emelina is not built for quick dinners or casual drop‑ins. It rewards patience and curiosity.
Address: 424 Park Place, West Palm Beach
Web: emelinawpb.com
Call: 561-247-5473
Hours: Open Tuesday through Saturday with two seatings per night at 5 p.m. and 8 p.m.
Etc.: April’s reservation book is open. Plan on spending at least two hours eating through the 10-course tasting menu. Prices start at $275 and include gratuity, but not wine. Check Tock’s FAQ page for corkage information and other details. Street parking. Dress code: “comfortable, polished and respectful of the shared dining experience.” Also, the restaurant asks that patrons “refrain from wearing strong perfumes or colognes, as fragrances can influence your experience and that of others at the table.”
Diana Biederman is the Palm Beach Post’s food and restaurant writer. Care to share news tips about the local dining scene? Please send them to dbiederman@pbpost.com. Help support our journalism. Subscribe today.
This article originally appeared on Palm Beach Post: Closed Michelin restaurant replaced by another in West Palm Beach
Reporting by Diana Biederman, Palm Beach Post / Palm Beach Post
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