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New Year’s Eve & Christmas Eve Dinner in Miami

Close the year
on the Miami River

A Christmas Eve and New Year’s Eve dinner in Miami: two tasting menus by Chef Juan Manuel Barrientos, each created for that night alone, on the banks of the Miami River. Seating is limited.

Reserve Dec 24 · $350
Reserve Dec 31 · $400
Home | Miami | Christmas & New Year’s Eve Dinner
Elcielo fine dining gallery image showcasing Colombian avant-garde cuisine and multisensory tasting experience

Thursday, December 24 · 6:00 to 9:00 p.m.

Christmas Eve Dinner in Miami

A night to gather, to share and to remember the people at your table. A tasting menu conceived for Christmas Eve alone.

$350 per person

Reserve Christmas Eve
Bar Experience homepage at Elcielo featuring Colombian-inspired cocktails alongside avant-garde Michelin fine dining

Thursday, December 31 · 6:00 to 9:00 p.m.

New Year’s Eve Dinner in Miami

The last table of 2026: a tasting menu to honor what the year has given and to welcome what is yet to come.

$400 per person

Reserve New Year’s Eve

December in Brickell, on the banks of the Miami River

Elcielo Miami sets aside two evenings to close the year: a Christmas Eve dinner on December 24 and a New Year’s Eve dinner on December 31. Each is a tasting menu by Chef Juan Manuel Barrientos, rooted in Colombian cuisine and created for that night alone. The menu is presented at the table, course by course, so the evening is discovered in good company.

Before you arrive

Good to know

For changes to your reservation or special requests, our team in Miami is available on WhatsApp at +1 786 694 9525.

Yes. Elcielo Miami serves a tasting menu dinner on Thursday, December 24 and Thursday, December 31, 2026, with arrival times from 6:00 to 9:00 p.m. Each evening is booked separately on OpenTable.

The Christmas Eve dinner is $350 per person and the New Year’s Eve dinner is $400 per person, paid at the restaurant. Taxes and service charge are added to the final bill.

We recommend sharing any allergies or dietary restrictions in advance, at least 24 hours before your reservation. Vegetarian and vegan menus are available. All guests at the same table enjoy the same tasting menu.

A credit card is required to hold your reservation; nothing is charged when booking and payment is made at the restaurant. Reservations can be cancelled or modified up to one day before. Late cancellations and no-shows are subject to a charge of $100 per person.

Formal casual attire is recommended. Please arrive on time, as late arrivals may result in a shortened experience. Outside food and beverages are not permitted.

For parties larger than those available online, please contact the restaurant directly on WhatsApp.

Our Team

Portrait of Juan Manuel Barrientos, Executive Chef and Owner of Elcielo

Juan Manuel Barrientos

Executive Chef

Portrait of Sebastian Moreno Henao, Executive Sous Chef and Corporate Chef USA at Elcielo Hospitality Group

Sebastian Moreno Henao

Executive Sous Chef

Portrait of Leidy Benitez, Chef de Cuisine at Elcielo Miami

Leidy Benitez

Chef de Cuisine

Portrait of Diego Otálvaro, Sommelier and Dining Room Manager at Elcielo Miami

Diego Otálvaro

Dining Room Manager

Location

Elcielo Miami

31 SE 5th St, Brickell Avenue, Miami, Florida 33131

miami@elcielococinacreativa.com

+1 786-694-9525

Hours

Tuesday
Book your private event

Wednesday to Monday
6:00 p.m. to 12:00 a.m.

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Dec 24 · $350Dec 31 · $400

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Portrait of Juan Manuel Barrientos, Executive Chef and Owner of Elcielo

Juan Manuel Barrientos
Executive Chef & Owner

Global Creative and Culinary Direction

Colombian chef, entrepreneur, and founder of Elcielo Hospitality Group. Juanma has brought Colombian gastronomy to international stages through innovation, technique, and sensory-driven experiences. Trained by renowned chefs such as Juan Mari Arzak and Iwao Komiyama, his culinary approach is rooted in research, creativity, and deep respect for ingredients.

He leads Elcielo’s global culinary vision and the development of concepts now present in Medellín, Bogotá, Miami, Washington D.C., and New York. His work has been recognized by the MICHELIN Guide, which has awarded stars to Elcielo Miami and Elcielo Washington D.C., and a MICHELIN Key to Elcielo Hotel Medellín.

He oversees the group’s strategic expansion, sensory innovation, and social impact initiatives through Elcielo Foundation.

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Portrait of Sebastian Moreno Henao, Executive Sous Chef and Corporate Chef USA at Elcielo Hospitality Group

Sebastian Moreno Henao
Executive Sous Chef & Corporate Chef USA, Elcielo Hospitality Group


Culinary coordination and standards.

Sebastián Moreno Henao is a Colombian chef with more than fifteen years of experience in haute cuisine and the hospitality industry, and one of the foundational figures of Elcielo Hospitality Group, where he has worked since 2012 and has been part of the United States operations since 2015, serving as Corporate Chef USA since 2022. Currently Executive Sous Chef and Corporate Chef USA, he has overseen the culinary direction of Elcielo’s Michelin-starred restaurants in Miami and Washington, D.C., and is now leading the opening and development of Elcielo New York. Renowned for his commitment to elevating Colombian cuisine on the global stage through sensory-driven fine dining, Sebastián has been instrumental in shaping the group’s tasting menus, R&D programs, and culinary innovation, contributing brand’s development. Since 2020, he has supported the leadership of the first Colombian restaurant in history to earn a Michelin Star—Elcielo Washington D.C.—recognized consecutively from 2021 through 2025. His expertise spans recipe and menu development, culinary leadership, GMP compliance, and guiding the standards and creative direction of the group’s restaurant kitchens across multiple cities. Sebastián’s international background includes stages at world-renowned institutions such as El Celler de Can Roca (3 Michelin Stars, Girona), Restaurant Bror (Copenhagen), Nordic Food Lab, and Noma (3 Michelin Stars, Copenhagen) and BIKO restaurant (Mexico City).

Portrait of Leidy Benitez, Chef de Cuisine at Elcielo Miami

Leidy benitez
Chef de Cuisine, Elcielo Miami

Kitchen leadership

Leidy is a Colombian chef with more than a decade of experience in fine dining and haute cuisine, celebrated for her mastery of plant-based cooking, her refined technical skills, and her profound understanding of Colombian ingredients and culinary heritage. Since 2022, she has led the kitchen at Elcielo Miami—awarded a Michelin Star consecutively in 2022, 2023, 2024, and 2025—where her leadership, creativity, and precise execution have been instrumental in shaping the restaurant’s visionary tasting menus and advancing the brand’s gastronomic evolution in the United States.

A member of Elcielo Hospitality Group since 2018, she has played a key role in the development of several of the group’s restaurants in Medellín, contributing her expertise in research and development, recipe creation, menu design, and GMP compliance.

She is a graduate of the International Gourmet Academy (2012) with a degree in Culinary Arts and holds a Florida Food Manager certification.


Portrait of Diego Otálvaro, Sommelier and Dining Room Manager at Elcielo Miami

Diego Otálvaro
Sommelier & Dining Room Manager

Diego Otálvaro is a dedicated hospitality professional whose leadership, attention to detail, and refined service style elevate the guest experience at Elcielo. As Assistant Dining Room Manager, he supports the front-of-house team with a focus on seamless operations, warm service, and the signature elegance that defines the brand.

With experience across luxury dining environments, Diego brings a deep understanding of guest relations, service flow, and team coordination. His commitment to excellence allows him to anticipate needs, guide his team with clarity, and ensure that every moment in the dining room unfolds with precision and grace.

Diego plays a key role in training staff, upholding service standards, and crafting a harmonious atmosphere where guests feel welcomed, cared for, and fully immersed in the Elcielo experience.