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✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in
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Hours
| Thursday | 12–10 PM |
| Friday | 12–10 PM |
| Saturday | 12–11 PM |
| Sunday | 12–9 PM |
| Monday | 12–10 PM |
| Tuesday | 12–10 PM |
| Wednesday | 12–10 PM |
Address and Contact Information
Address: frente a la Plaza Bolivar, Calle 4a Este, Panama City, Panamá Province, Panama
Phone: +507 6430-5794
Website: http://www.caracruda.cluvi.co/
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Reviews
Victor Diodati
Amazing experience from beginning to end. Everything from the volume of the music to the spectacular food, was on point. No touristy vibes, just a Chef in a small kitchen showcasing her talent. Must try if you are in Panamá
… moreKathleen Jefferies
On our first night in Panama City we dined at Caracruda! Wonderful shrimp with chips. The drinks were very “fancy” with a lot of care given. Will return
… morePhyllis Wong
Great touch
– fresh oysters from France (side with cucumber salad for a touch)
– ceviche with lyche, sweet and sour, great balance, and a crunchy beetroot cracker
– raw shrimp with spicy source and cucumber.
– seabass with mango with a touch of oil of arichote and oil of peregil, also with crunchy beetroot cracker.
Dishes full of favor, fresh ingredients. Highly recommended!!!!
… more– fresh oysters from France (side with cucumber salad for a touch)
– ceviche with lyche, sweet and sour, great balance, and a crunchy beetroot cracker
– raw shrimp with spicy source and cucumber.
– seabass with mango with a touch of oil of arichote and oil of peregil, also with crunchy beetroot cracker.
Dishes full of favor, fresh ingredients. Highly recommended!!!!
Alex Burns
Service and vibes were great but food is just ok, especially for the price. And especially when it is such a niche and select menu – should be able to do it well. My carpaccio was good but shrimp bao buns were not good at all.
… moreLisa Tanzi
Caracruda is a very small restaurant located on Plaza Bolivar in Casco. The restaurant design is quite sleek with a minimalist look. The menu is also a bit unique in that everything is raw, but we tried 5 different dishes and they were all delicious. The dishes highlighted local ingredients with amazing and unique flavor combinations, and all the fish was super fresh.
These were the dishes we tried:
Kampachi and Mango Tire: The sweetness of the mango, crunch of red onion paired with the creaminess and complex flavors of the leche de tigre was a great combo that still let the freshness of the kampachi shine through. And the crunch of the crispy tapioca crackers colored with beet juice was a terrific complementary texture to the fish.
Tuna Ceviche with Lulo and Squash: Here too leche de tigre and red onion were components. The flavor mix of sweet with the candied pumpkin cubes and citrus with the lulo worked amazingly well – also against a backdrop of super fresh tuna. Crunch came with the pumpkin seeds as well as the tapioca crackers once again.
Shrimp Aguachile: This dish had a nice kick to it – with serrano chiles and tomatillo in the sauce. It was beautifully presented with rolled cucumbers and chopped red onion making it quite colorful. The sauce was so delicious we spooned it up to drink it even after we finished the shrimp.
Lettuce Tacos with Prawns: Sweet yellow chili peppers with mayo, ginger and cilantro gave this sauce a hint of sweetness and more creaminess than the other sauces we tried. The lettuce served as the “taco” giving the dish some crunch. We liked the flavors of the sauce but thought that it could have had slightly less mayo to let the other ingredients shine through a bit more.
Burrata: This dish was a fabulous burst of flavors. The richness of the burrata was contrasted with the fruitiness of the sundried tomatoes, the smokiness of the eggplant and the sauce that was highlighted with balsamic caviar – which provided crunch as well as acidity to balance the creaminess of the burrata. It was served with a delightfully crunchy and nicely flavored sour dough bread. (Our only suggestion was that we could have used more bread to sop up the sauce!)
All around Caracruda delivered high quality, innovative dishes. We enjoyed everything we ordered, but the highlights for us were the Shrimp Aguachile and Burrata.
Service was solid and I liked that they asked us for feedback after every dish.
… moreThese were the dishes we tried:
Kampachi and Mango Tire: The sweetness of the mango, crunch of red onion paired with the creaminess and complex flavors of the leche de tigre was a great combo that still let the freshness of the kampachi shine through. And the crunch of the crispy tapioca crackers colored with beet juice was a terrific complementary texture to the fish.
Tuna Ceviche with Lulo and Squash: Here too leche de tigre and red onion were components. The flavor mix of sweet with the candied pumpkin cubes and citrus with the lulo worked amazingly well – also against a backdrop of super fresh tuna. Crunch came with the pumpkin seeds as well as the tapioca crackers once again.
Shrimp Aguachile: This dish had a nice kick to it – with serrano chiles and tomatillo in the sauce. It was beautifully presented with rolled cucumbers and chopped red onion making it quite colorful. The sauce was so delicious we spooned it up to drink it even after we finished the shrimp.
Lettuce Tacos with Prawns: Sweet yellow chili peppers with mayo, ginger and cilantro gave this sauce a hint of sweetness and more creaminess than the other sauces we tried. The lettuce served as the “taco” giving the dish some crunch. We liked the flavors of the sauce but thought that it could have had slightly less mayo to let the other ingredients shine through a bit more.
Burrata: This dish was a fabulous burst of flavors. The richness of the burrata was contrasted with the fruitiness of the sundried tomatoes, the smokiness of the eggplant and the sauce that was highlighted with balsamic caviar – which provided crunch as well as acidity to balance the creaminess of the burrata. It was served with a delightfully crunchy and nicely flavored sour dough bread. (Our only suggestion was that we could have used more bread to sop up the sauce!)
All around Caracruda delivered high quality, innovative dishes. We enjoyed everything we ordered, but the highlights for us were the Shrimp Aguachile and Burrata.
Service was solid and I liked that they asked us for feedback after every dish.
Annabel Smith-Moorhouse
Only went for drinks but most expensive beer in Panama 8 dollars for 1/2 a pint!!! You can get a beer cheaper literally anywhere else
… moreLuis Martinez
Great food, great cocktails and super cool decor. If you are looking for a solid martini or some great gin and tonics this is a great place to visit.
… moreGail Sauer
Amazing, professional service. A wonderful dining experience with complex flavors that really awaken the pallet.
… moreLisa Strachan
Absolutely delicious ceviche! Great service and good recommendations.
Service: …
… moreService: …