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We aim to provide inspiration to all those who travel to Hotel Havana, and so we are especially honored when the press has kind words to say about us. Allow them to speak to the experience of staying with us.

For any press-related inquiries, including photo shoots, image requests, or media rates, please contact

Interior of a suite at Hotel Havana for 10 Best
USA Today 10Best
September 2, 2022

San Antonio's Top Hotels Span the Gamut from Modern to Historic

“This stunning hotel, situated on a quiet stretch of the North Riverwalk known as the Museum Reach, is almost a century old and offers elegant accommodations, from the studios to the Penthouse Suite.”

Interior of a suite at Hotel Havana for Insider
February 14, 2022

10 hand-picked places to stay in San Antonio that prove a visit to the Alamo City should be on your radar in 2022

“Your Instagram feed will never look better after a stay at this brightly-colored boutique hotel.”

Exterior of Hotel Havana for Condé Nast Traveler
Condé Nast Traveler

Review: Hotel Havana

“This bohemian, Cuba-inspired is an oasis along a quieter stretch of the River Walk.”

A dish from Ocho for Houston Chronicle
Houston Chronicle
October 29, 2021

The 7 Best hotel restaurants on the San Antonio river walk

“Housed in a glass room like an art deco terrarium with the River Walk along one wall, Ocho is the playground of chef Jesse Kuykendall, who won a recent episode of the Food Network show ‘Chopped.’”

A dish from Ocho for San Antonio Magazine
San Antonio Magazine
October 2021

12 Brunch Spots Worth A Reservation

“Settle in at a table overlooking the River Walk in this restaurant at Hotel Havana. With a menu inspired from Mexico, Cuba and Texas, brunch features favorites like chilaquiles with crispy corn tortillas, guajillo salsa, Mexican crema, onion, queso fresco, and Cuban refried beans topped with avocado.”

An Ocho sign for San Antonio Current
San Antonio Current
April 6, 2022

After a rough start, 'Chef Kirk' is putting a distinctive stamp on SA's food scene and kitchen culture

“These days, the menu is Chef Kirk’s love letter to the humble fare of their South Texas upbringing — rooted not just in Cuban influences but those of Mexico and Texas.”