AFRO-PANAMANIAN CUISINE · BLACK-OWNED · SINCE 2013
THIS IS AFROPANAMA
Afro-Antillean and Afro-colonial heritage, Caribbean at its roots, served with the technique it deserves. Since 2013 we have been asking the same question, without pause: what is Afro-Panamanian cuisine, and how far can it go?
NO. 61 · LATIN AMERICA’S 50 BEST RESTAURANTS 2025
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EATER · TOP 26 PANAMA CITY
FOOD & WINE EN ESPAÑOL · BEST NEW CHEFS 2025
THIS IS AFROPANAMA
01 — THE KITCHEN
HOME FLAVOR,
MODERN TECHNIQUE
Afro-Panamanian and Caribbean cooking: the coconut, curry and ají chombo that arrived with Caribbean families; the stews, sweets and hojaldras of the Colón tradition. We cook that memory with local produce and modern technique, so it takes the place it always deserved.
SEE THE FULL MENU
01
Red curry prawns — Colón-style curry, coconut and ají chombo
02
Octopus meloso — creamy rice with Afro-Antillean sofrito
03
Chicheme flan — corn, coconut and cinnamon
04
Oxtail Wanawan — Colón-style braised oxtail
02 — AFROPANAMA TAKES A SEAT AT THE TABLE
Afropanama is not a corner of the menu. It is the whole kitchen. What came with our families from the Antilles and the Colombian Pacific, what was cooked for generations in Colón and what the diaspora planted across the isthmus has a place among the great cuisines of the world. Panama had never told the world about its food; this is the story we are starting to tell. Our job is to take it there, with fine-dining technique and a table that celebrates. We call it fun dining.
THE QUESTION
We research, reimagine and share the richness of Afro-Panamanian culture. Every dish answers a question we have been asking since 2013: who are we when we cook?
THE PANTRY
Ají chombo, coconut, salt cod, yuca and fish from the coast. Behind every dish are producers we owe the flavor to, and whom we want to see grow with us.
THE TECHNIQUE
A kitchen led by Armando J. Bramwell, trained in Michelin-starred and World’s 50 Best kitchens and a Food & Wine en Español Best New Chef, Central America 2025. Home recipes, executed at the level of any kitchen in the world.
THE TABLE
Dishes in the center, made to share. A table where heritage is not explained: it is celebrated.
03 — OUR STORY
“Everything has a beginning. This is ours: Grandma Olga’s hands kneading hojaldras.”
We grew up among pots, in our family’s restaurant: grandparents who came from the Colombian Pacific and from the Antilles, Barbados and Jamaica, and a memory cooked in Colón. From that kitchen came a cart, from the cart a stand, and from the stand, in 2013, this restaurant in San Francisco. We haven’t stopped since. The question grew so much that we opened a lab to answer it, Afro Pana Lab, and today we are a group of more than sixty people with one commitment: to take Afro-Panamanian cooking from the kitchens of the people to its place among the world’s cuisines, and to open doors for those who come after us. We are a Black-owned, family-run neighborhood restaurant, and we say it with pride: for the diaspora traveling through Panama, this is your table.
Grandma Olga's hands, Colón. Where it all began.
READ OUR STORY
04 — MADE TO SHARE
FAMILY
STYLE
This is how an Afro-Panamanian home eats: dishes in the center and everyone around them. Build your table with our classics, for two or for the whole family, and let the long after-dinner conversation do the rest.
ONE POT
JERK CHICKEN
CLAMS
RUM CAKE
BUILD YOUR TABLE
05 — WHAT’S NEXT
A living kitchen shows in its calendar. This is what’s happening at the house this month.
NOVEMBER 10–30
PANAMA RESTAURANT WEEK, HOJALDRA EDITION
A special menu during the three weeks of the festival, featuring our curried grouper.
NOVEMBER 14 AND DECEMBER 12
ARMANDO TAMALITOS
Chef Armando Bramwell defends his tamalito against guest chefs. Qualifier and grand final at the restaurant.
NOVEMBER TO JANUARY
THE HOLIDAYS, AFRO-PANAMANIAN STYLE
Xmas Platter, Fun Dining for Two holiday edition, holiday trays and company dinners.
06 — BEYOND THE TABLE
A restaurant is also an engine. Every table we serve sustains dignified jobs, trains cooks and carries Afro-Panamanian identity to places it had never been. Here is what that looks like up close.
RESERVATIONS
A table for two or for twenty. Book online in seconds.
BRUNCH
Savannah Brunch, Saturdays and Sundays all day: plantain tart French toast, pastrami carimañola and oxtail.
CATERING
Our kitchen at your event. Trays to order with 48 hours’ notice and full service for weddings, offices and celebrations.
PRIVATE EVENTS
The dining room and terrace for your birthday, company dinner or launch, with a custom menu.
VISIT US
Calle 68 Este, San Francisco, Panama City. Every day from 12:00 to 10:30 p.m. Directions and free parking.
07 — SEE YOU AT THE TABLE
BOOK YOUR TABLE
Afropanama takes a seat at the table every night in San Francisco, Panama City. Come sit with us.