A NEW CHAPTER AFTER DARK
Tín Tín Miami: From a Beloved Café to
a New Dinner Destination
Since opening in 2005, Tinta y Café has built a loyal following around Cuban coffee culture, pressed sandwiches, homemade croquetas and its welcoming neighborhood atmosphere.
Now, that story continues after dark with Tín Tín Miami.
As Miami New Times describes it, Tín Tín is an evolution rather than a replacement—a “big sister” to Tinta y Café, bringing the same culinary spirit into a dinner setting.
The new restaurant takes the familiar flavors associated with Tinta and gives them room to explore a different side of Miami cuisine.
What’s on the Dinner Menu
The menu is grounded in Cuban flavors with French and Italian influences, creating dishes that connect familiar ingredients with contemporary techniques.
The meal begins with dishes such as Malanga & Shrimp Bisque, featuring poached red shrimp and chili oil; Compressed Papaya with Serrano Ham and herb oil; and Cuban Panzanella, combining heirloom tomatoes, toasted bread, crispy pork belly, pickled red onion and mojo vinaigrette.
The menu also includes a Wagyu Beef Carpaccio inspired by the Cuban sandwich, featuring lechón tonnato, pickles, sazón completa and cured egg yolks.
For seafood, Wahoo Crudo brings together sweet potato relish, crispy canchitas and coconut leche de tigre.
Cuban Flavors, Italian Inspiration
The entrées continue the conversation between Cuban ingredients and European techniques.
Malanga Gnocchi takes the place of traditional pasta in a cacio e pepe preparation, while Ropa Vieja becomes a single large raviolo served in sofrito consommé.
Other main courses include Boneless Half Chicken with spicy kale and garbanzo frito, Pargo Rojo in a tomato and white wine broth, and Ibérico Duroc Pork Chop with creamed yuca and Spanish sauce.
For the table, the Ribeye Steak for Two arrives with confit potatoes, bone marrow butter and onion bordelaise.
Dessert
The dinner experience continues with desserts including Olive Oil Cake with charred orange marmalade and honey ricotta ice cream, Flan, and a coffee-driven dessert featuring Maria cookies, guava mascarpone and espresso.
Each one continues Tín Tín's approach to familiar flavors with a contemporary point of view.
Dinner Brings a Full Bar
The launch of dinner also brings a full cocktail program to Tín Tín.
The drinks combine Cuban flavors with classic cocktail techniques, including the tequila-based Rosita “La Saguesera” and Rubi Rosales, featuring hibiscus and Italicus.
The Roy Maduro combines plantain-infused Scotch with Amaro Montenegro, creating another distinctly Tín Tín interpretation.
And naturally, coffee remains part of the experience.
The Josefina Martin Gallo combines vodka, Cuban coffee liqueur, toasted coconut and espresso, while the non-alcoholic menu includes a zero-proof spritz and a mocktail mojito.
A New Chapter for Tinta y Café
For Miami New Times, Tín Tín represents an evolution of something Miami already knows and loves.
The spirit of Tinta y Café remains at the heart of the story, but Tín Tín gives that identity a new setting: dinner, cocktails, full-service hospitality and a menu that brings Cuban flavors into conversation with French and Italian cuisine.
It is a new way to experience a familiar Miami story—this time, after dark.
Featured in Miami New Times
On December 19, 2025, Miami New Times featured Tín Tín Miami in its coverage of the restaurant's dinner launch, highlighting its evolution from Tinta y Café, its Cuban-inspired menu with French and Italian influences, and its full cocktail program.
