Named after the indigenous Brazilian nut tree that nourished a culture, Juvia is accessed via an entrance on Lincoln Road via an over-sized door leading to the restaurant’s private elevators. Atop the splendid building, nine stories above the city, a unique trackless retractable roof acts as an umbrella and makes dining on Juvia’s terrace a year-round experience .


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 is inspired by Miami’s cultural diversity and beautifully blends with the city’s natural beauty and cool, Deco landscape. The 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 make for a one-of-a-kind ambiance exuding understated luxury.


“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 protégé 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 cuisines 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.


Source: Digest Miami


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