The Condado Vanderbilt Hotel in San Juan, Puerto Rico, plays into its history to transport guests back to the Gilded Age of travel to the island. While a renovation in 2025 modernized the property, its heritage holds enormous sway. The Vanderbilts opened the hotel more than a century ago, in 1919, using Warren and Wetmore, the same architectural firm that designed Grand Central Station in New York.
While many vacationers flock to San Juan for its Piña Coladas and other tropical libations and beach-ready drinks — and surely can do so at the hotel’s lavish pool terrace draped over the crashing ocean below — this property elevates the offerings with a dedicated Champagne and caviar bar.
Marabar by 1919, off the hotel lobby and outside of namesake tasting menu restaurant 1919, is dedicated to bubbles and pearls with a full, immersive menu singularly focused on Champagne and caviar.
“Marabar is a natural extension of what the Condado Vanderbilt and San Juan already represent: timeless elegance, celebration, and cosmopolitan energy,” says executive chef Ciarán Elliott. He joined the team at the end of 2025, after co-founding Pio Pio, a San Juan chef’s counter and wine bar, and prior stints at the likes of Per Se. “Champagne and caviar are the universal language of celebration, and Marabar gives those moments a dedicated home to sip Champagne, savor caviar, and linger in conversation, set against the warmth and rhythm of the Caribbean. It feels both aspirational and perfectly at ease here.”
Start with an indulgent caviar service, or your choice of four caviar varieties that come with a craveable Stracciatella & Caviar dish: Kristal, Ossetra, Hackleback, and smoked. Caviar appears again with the yellowfin tuna tataki and the beef tartare, among other shareable bites on the menu.
To wash it down, peruse a deep selection of Champagne and other sparkling wines by the bottle or glass. Your favorite big names will be on hand, no doubt, but it’s also the right setting to try something new with a selection of smaller producers and grower Champagnes. “We focus on freshness, elegance, and character; bottles that pair beautifully with caviar but also tell a story of place and craftsmanship,” Elliott says. “Whether a guest is deeply knowledgeable or simply curious, there is always something exciting to discover.”
Elliott suggests a Blanc de Blanc for the main caviar service, and a more robust vintage for a previous standout dish, the Caviar Pie. “Something with a little more body is spectacular, it mirrors the dish’s depth while still keeping everything vibrant and lifted,” he says.
A standout dish dubbed Broken Sorullitos features Puerto Rican cornmeal fritters served with caviar and whipped ricotta, and the bar’s aforementioned caviar service includes an ounce of Kristal Acipenser Gueldenstaedtii served with tostones rather than blinis.
Break from the caviar to refocus on another indulgent ingredient, such as truffles. “Our most popular dish is the flatbread with pancetta and fresh black truffles,” Elliott says. “It’s based on the classic Alsatian Tarte Flambée, and our guests love it. It’s crispy and hot and delicious, and great with a glass of Champagne anytime of day.”
Within the full fine-dining restaurant, caviar and Champagne remain a point of emphasis. The former may appear atop a stellar hamachi crudo or bright watermelon salad. As for the latter, it’s hard to go wrong when the house pour is Krug Grand Cuvee.
The most important thing to do at Marabar, of course, is to relish the experience, hopefully shared with family or friends. “Marabar is about slowing down and savoring something extraordinary,” Elliott says. “It’s not just a bar, it’s a ritual, a mood, and a memory in the making.”
Caviar and Champagne with a sunset view over the Caribbean is an unforgettable moment indeed, fit just as well for the Roaring 1920s or 2020s.
