Join us for an unforgettable night at Tessier Winery as Clandestina Cocina brings the flavors of Baracoa, Cuba—Chef Lilly’s dad and grandparents’ hometown—to Berkeley Restaurant Week! Indulge in a 5-course dinner that showcases the traditions and recipes of the Taíno community, paired perfectly with Tessier’s exceptional wines and a live performance by the Los Calderones Band.

This is more than a meal—it’s a heartfelt tribute to Cuban ancestral flavors with an unexpected twist: cacao woven into some of the dishes. From savory to sweet, experience the depth and warmth of Cuba’s culinary heritage reimagined.

Limited seats available—reserve now to be part of this one-of-a-kind celebration!

Doors open at 6:30, dinner and show start at 7pm.

Pre-Fix Menu

Course 1 - Plantain Toston with Blue Crab Enchilado and garlic chili oil.

Wine: 2020 Tessier Dry Riesling

Course 2 - Traditional Ajiaco Taino (Soup) served with casabe.

Wine: 2024 Electric Ladyland blend (Alborino, Pic Poul, Riesling, Gewurztraminer, rose)

Course 3 - "Palate Cleanser" Guanabana y Coco granita with honey and cacao nibs.

Wine:  2024 Gamay

Course 4 - Grilled Snapper in banana leaf with coconut and aromatic herbs. (Vegetarian option) Grilled King Oyster Mushrooms.

Wine:  2024 Soul Love blend (Mourvedre, Gamay & Riesling)

Course 5 - Mamey ice cream in a frozen coconut shell topped with toasted coconut and cacao shavings.

Wine: 2021 Skin-Contact Chardonnay