Jim D.
10/21/2025
This is my type of place... full of character and history. You'll never wonder if you're in Atlanta or Anchorage as with generic chain hotels. The appointments were top flight with a refrigerator...
Hotel Havana
$$
Open
(210)
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1015 Navarro St
San Antonio, TX 78205
Situated in a glass conservatory overlooking the River Walk, Ocho serves breakfast, dinner and weekend brunch on our breezeway. Ocho has created a menu rooted in the hotel’s pan-Latin cultural influences from Mexico, Cuba and Texas. The cocktail menu highlights the tequila of the hotel’s San Antonio roots with the rum of its Cuban namesake, with a love for old school recipes and, when the occasion calls, the simple satisfaction of an ice cold Michelada. About Chef Kirk... Born and raised in Laredo, Texas, Chef Jesse Kuykendall learned about authentic Mexican cuisine from their mother. Professionally trained at San Antonio’s Culinary Institute of America and Oaxaca’s Season of My Heart Culinary School. Most recently, Chef Kirk won season 47 episode 13 of “Chopped” on the Food Network, marking them the first San Antonio-based chef to win a national cooking series.
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Reviews
4.0210 reviews
Hilda S.
7/24/2025
Great location by the Riverwalk but away from all the chaos. We loved our room on the third floor with the extra tall ceiling. We had a shared terrace area that was perfect in the morning while we...
Stefanie D.
3/28/2025
Stay here only if you don't value sleep. This is not staying at a hotel, this is like staying at someone's house with a big group of friends who all get up at the crack of dawn and have zero...
Patti R.
3/28/2025
I really wanted to like this place. I thought it looked kinda cool inside. Problems started with the bar being closed. No, we were not notified when we booked. I mean, who wants to stay in a hotel...
Heather K.
12/6/2024
I Absolutely Adore this Venue! Everything h from Start to Finish is very well thought out. Hospitality of the Hotel is Superb! The Food is Nothing Short of Phenomenal. The Tequila and Tassels...
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