WE COOK UP IDEAS AND CULTIVATE SYNERGIES.
We see an opportunity in the fact that there is still much to be done to increase the consumption of local food.That’s why we work with dedication and commitment to enhance its value and make it available to more people. Whether in one of our restaurants, at our monthly events, or directly in the homes through the virtual market, our ultimate goal is for everyone to have access to a nature-to-table experience with local food.
Restaurants & Projects
Condado
Our flagship project challenges norms with its constantly evolving seasonal menu and its commitment to reconnecting with the ingredients of our surroundings. At its heart is the anthropological approach of our co-founder Chef Martin Louzao, who explores notions of identity, exchange, and regeneration.
Puerto Rico Archipelago
We take guests from nature to the table with this multidisciplinary project that uncovers local ingredients and translates them into creative gastronomic experiences. Oriundo is our foundation dedicated to the research and recovery of native and naturalized ingredients of the Puerto Rican archipelago. With the support of a team of researchers, we aim to regenerate our biodiversity.
Old San Juan
Café by day and bar by night. A kitchen featuring local and seasonal products where we serve what we love to eat, just like when friends visit us at home. Located on one of the most beautiful streets in Old San Juan, every detail has a story.
Santurce
Our latest concept offers a cuisine united by the tropics and the ingredients we have in common. Inspired by the Antilles and the Caribbean, with touches of Southeast Asia, it comes to life in an intimate corner of our Santurce neighborhood.
Condado
The Cincosentidos classroom-laboratory is where we learn, teach, and open our doors to the entire extended community that wants to participate. A physical space designed in concept and form for continuous education, experimentation, and celebration.
Multiple locations
A social platform for food-centered experiences that connects hosts of in-person or virtual activities with audiences. From here, we promote community building, sustainable practices, and gastro-diplomacy, driving inclusion, talent development, and internationalization in our culinary ecosystem.
Puerto Rico Archipelago
The pioneering virtual market in Puerto Rico is a collaborative network with farmers and producers, culminating in the delivery of fresh local products directly to the doors of thousands of local consumers. We offer over 1,000 products from more than 400 producers and are constantly growing to meet the food demands of a changing society.
Local producers & allies
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“Me pagan con leche”: la historia de Vaca Negra
Wanda Otero Flores es microbióloga. Desde su pequeño laboratorio, se dedicaba a dar servicio a los ganaderos para que cumplieran con los estándares de producción de leche de la industria, del Departamento de Salud y de la FDA.
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Dragones en Aibonito: Finca de pitahayas Monte Grande
En un viaje a Suramérica, José Ortiz descubrió por casualidad una fruta maravillosa y quedó encantado con ella. Hoy dedica la finca Monte Grande en Aibonito al cultivo de la pitahaya, en inglés conocida como “dragon fruit”.
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Por todo lo alto KyV Farm del Caribe
A Kiko y Vivian de KyV Farm del Caribe los entrevistamos por primera vez en enero de 2019. K&V es una de las fincas que le ha suplido a PRoduce desde que nuestro servicio de entregas comenzó. Un año más tarde, queríamos saber cómo les iba a estos dos agricultores de corazón en su finca en Adjuntas, a 2,000 pies de altura…
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Entrega por los exóticos en Hacienda La Maruca
La primera vez que uno enfrenta la fruta del rambután y, más recientemente, el pulasán, queda francamente perplejo. A primera vista, parecen frutas extraterrestres. El rambután es un huevito rojizo y peludo. El pulasán parece una bolita de goma, de esas que uno aprieta para el estrés; también es rojizo, pero está recubierto de puyitas gomosas.
Our story
2013
2010
Cocina Abierta, Guaynabo
2014
Cocina Abierta, Condado
2016
Touro
2016
Finca
2016
Panka
2017
Croquetería
2018
PRoduce
2019
Oriundo
2020
Mesa Redonda
2023
Caleta
2024
Manzana de Java
2024
Casa del Yunque
Nonna
In our pursuit of excellence, we value continuity in innovation and commitment to progress. Our goal is to build a lasting legacy of impact that endures over time for the well-being of all.Cincosentidos was established in 2010 as a culinary platform by Chef Martin Louzao and Patricio Schames, founding partners. The commitment to their mission has led them to experiment, innovate, diversify, and constantly reinvent themselves over the years, facing significant challenges such as a historic hurricane and a global pandemic—without losing sight of their goals.
Today, beyond being a culinary group, they continue to strengthen the roots of their enterprises by shaping an ecosystem and movement that encompasses restaurants, research projects, a technology product, and extensive local and international collaborations—spanning from the culinary world to community organizations. All of this has been achieved as a private, self-funded entity through the efforts and dedication of a large, ever-expanding network of individuals, allies, and collaborators.
Let’s talk
We are constantly seeking new collaboration opportunities to broaden our impact and reach.
