Cuisine

Sophistication and Flavors: 4 Unmissable Meals for a Grand Prix Weekend in Miami

Victory never tasted so good. From springtime indulgence to French exquisiteness, these curated culinary spots – Bouchon, Claudie, Estiatorio Milos and Pura Vida – offer incredible dishes to celebrate the world of racing in Miami this weekend.

Por: Raquel Seijas
Bouchon, Claudie, Estiatorio Milos and Pura Vida offer incredible dishes to celebrate the world of racing in Miami this weekend / Photo Estiatorio Milos
Bouchon, Claudie, Estiatorio Milos and Pura Vida offer incredible dishes to celebrate the world of racing in Miami this weekend / Photo Estiatorio Milos

Fuel your passion with dishes crafted for high-speed victors! Miami’s culinary excellence—Bouchon, Claudie, estiatorio Milos, and Pura Vida—unveil podium-worthy creations for Miami Grand Prix blending French finesse with spring-inspired flair.

 

Savor the delicate zest of fresh salads with tender chicken, vibrant dishes bursting with seasonal ingredients, and bold flavors that thrill the palate. These speed-charged masterpieces, curated by specialists, deliver an exquisite dining experience for Formula 1 fanatics.

 

Enjoy each practice, each acceleration with the recommendations we have collected from the connoisseurs of Miami’s flavors.

 

You can read more about some of these exquisite dishes in our Luster Journal, an edition dedicated to the GP Miami 2025.

Branzino carpaccio / Photo Claudie
Branzino carpaccio / Photo Claudie

Claudie: Branzino Carpaccio

Chef Michael Michaelidis, Head of Culinary for Riviera Dining Group, recommends two Claudie Restaurant specialties for these days of fast racing.

 

“Like the precision of a finely tuned race car, the Branzino Carpaccio is a masterclass in balance and speed: delicate yet bold, simple yet refined. Known in French as loup de mer (“wolf of the sea”), the branzino’s velvety texture is elevated by a harmonious blend of olive oil, fleur de sel, lemon zest, and Espelette pepper.”

 

“Inspired by my personal connection to the Mediterranean, this carpaccio mirrors the thrill of racing along the coast—fresh, vibrant, and exhilarating with every bite,” he says.

 

Michaelidis adds:  “The Truffle Toupie Macaroni is a reimagining of a timeless French classic, where nostalgia meets indulgence. A nod to coquillettes au jambon, this elevated take blends tender toupie pasta with savory ham and nutty Comté cheese, finished with the unmistakable decadence of fresh truffle. It’s comfort redefined, the seamless blend of heritage and innovation.”

Braised Lamb Shoulder / Photo Bouchon
Braised Lamb Shoulder / Photo Bouchon

Bouchon: Braised Lamb Shoulder

“After working for Chef Thomas Keller for nine years, French cuisine has found a special place in my heart. Springtime is one of the most exciting seasons of the year for a chef as there is an abundance of ingredients and fresh produce to use”, explains Garret Rochowiak, Chef de Cuisine at Bouchon.

 

“During F1 week we, at Bouchon, will offer a White Asparagus Salad (Salade d’Asperges Blanches) harvested at the peak of spring. This salad provides a tender crunch that perfectly complements the creamy richness of a soft poached egg. The dish is elevated with a buttery hollandaise sauce, piquillo pepper marmalade and paladin croutons. Every bite is vibrant, and light yet refined,” says.

 

Rochowiak mentions that another favorite is the Braised Lamb Shoulder (Épaule d’Agneau), infused with spring herbs such as thyme, rosemary and garlic.

 

“It is accompanied by spring vegetables, including young sweet carrots, turnips, leeks and fava beans, in a rich yet velvety lamb jus.”

Pura Vida: Jen’s Herb Salad

 “Jen’s Herb Salad is a true Pura Vida Miami staple—light yet satisfying, made with only the freshest ingredients and antibiotic-free chicken,” says John Suarez, Pura Vida Miami’s Executive Director, Culinary, Development & Innovations.

 

“A vibrant mix of arugula, kale, cilantro, Italian parsley, and mint, paired with quinoa, spiced pumpkin seeds, jalapeño, scallion, and crumbled feta, all tossed in a bright apple cider vinaigrette, it delivers bold flavors and balanced nutrition.”

 

And adds: “As a best-seller and signature creation of Co-Founder Jennifer Horev, it’s the perfect way to fuel up for the excitement of the Miami Grand Prix.”

Jen’s Herb Salad / Photo Pura Vida
Jen’s Herb Salad / Photo Pura Vida

Estiatorio Milos: Tomato Salad

An especially delicious meal for F1 is offered by the estiatorio Milos, which even gives us the recipe, although if you prefer, you can of course enjoy it in the sophisticated atmosphere of this restaurant.

 

“Great food isn’t complicated—it’s about the right ingredients. Our tomato salad is fresh, simple, and perfect for race day when you want something light yet full of flavor,” explains the estiatorio Milos team.

Tomato Salad / Photo estiatorio Milos
Tomato Salad / Photo estiatorio Milos

Ingredients:

  • Vine-ripe tomatoes
  • Cucumbers
  • Green peppers
  • Kalamata olives
  • Vidalia onions
  • Extra virgin olive oil
  • Barrel-aged feta cheese 
  • Afrala sea salt
  • Fresh parsley (for garnish)

Preparation:

  1. Slicethe vine-ripe tomatoes, cucumbers, Vidalia onions, and green peppers into bite-sized pieces.
  2. Tossall the vegetables together in a bowl.
  3. Dressthe salad with extra virgin olive oil and a sprinkle of Afrala sea salt.
  4. Garnishwith Kalamata olives, barrel-aged feta cheese, and a spring of fresh parsley.
  5. Serving portions:
    • Large Salad:2 pieces of feta, 2 olives
    • Small Salad:1 piece of feta, 1 olive

 

“The key is ripe tomatoes, crisp cucumbers, sweet Vidalia onions, and real barrel-aged feta, balanced with the briny depth of Kalamata olives and the refreshing crunch of green peppers. A drizzle of extra virgin olive oil, a pinch of sea salt, and that’s it—pure, honest flavors that refresh and satisfy, especially in Miami’s heat. Pair it with a chilled glass of Xinomavro Rosé for the perfect complement,” according to the team.

Q&A’s about special dishes for Miami for Miami Grand Prix

  • What makes Claudie’s Branzino Carpaccio a standout dish for F1 celebrations? The Branzino Carpaccio balances delicate flavors with olive oil, lemon zest, and Espelette pepper, mirroring the thrill of coastal racing—fresh, vibrant, and exhilarating.
  • How does Bouchon’s Braised Lamb Shoulder embrace springtime ingredients? Slow-cooked with thyme, rosemary, and garlic, it’s paired with spring veggies like young carrots, leeks, and fava beans in a velvety lamb jus—rich yet seasonal.
  • Why is Pura Vida’s Jen’s Herb Salad ideal for Grand Prix attendees? Served with kale, quinoa, spiced seeds, and feta in apple cider vinaigrette, it’s light, nutritious, and energizing—perfect for race-day fuel.
  • What’s unique about Estiatorio Milos’ Tomato Salad? Made with ripe tomatoes, barrel-aged feta, Kalamata olives, and crisp veggies, it’s simple yet flavorful, best paired with Xinomavro Rosé for Miami’s heat.
  • Which dish at Claudie combines nostalgia and luxury? The Truffle Toupie Macaroni reimagines a French classic with Comté cheese, ham, and fresh truffle—comfort food elevated for indulgence.

RELATED POSTS

Receive the latest news

Subscribe To Our Magazine

Luster Magazine

Digital Magazine

Ingresa los siguientes datos y comienza a disfrutar de nuestra revista digital.