Located within Ciudad del Saber, a sustainable complex by the Miraflores Locks, Gamboa Baking Company is the perfect weekend spot. Surrounded by lush tropical rainforest, the area attracts runners, cyclists, and families with pets in tow. The vibe is casual and welcoming, making it an ideal spot to recharge with a few baked goods, like the classic cinnamon roll, indulgent pecan caramel sticky buns, or flaky chocolate almond croissants. For a savory bite, the vegetarian pizza is always a win, as is the On Fire pizza, topped with chistorra sausage, pecorino, and caramelized onion.

Mai Mai brings together two of Latin America’s most creative chefs — Mario Castrellón of Panama and Mitsuharu Tsumura of Peru — to create a dynamic menu that combines both of their cultures. Find space among the cushy banquettes or on the breezy terrace, which offers stunning views of Costa del Este’s skyscrapers, and start with a cocktail like the Chombasia Punch, featuring cilantro (a national staple), an Afro Panamanian-inspired yellow curry, coconut, and local rum. On the food menu, the Pana Lima ceviche is a must, served with crispy patacones (fried green plantains). From Mitsuharu’s repertoire, try the nigiri a lo pobre with wagyu beef and quail egg, or the shu mai stuffed with fish and shrimp. For robata fans, the pork belly skewers are obligatory.

Casa Bruja is a leader among Panama’s artisanal breweries. Guests can tour the facility before sipping a gose made with local guanabana; a Belgian-style wheat beer made with Panamanian orange peel and coriander seeds; or a chocolate milk stout with cacao from Bocas del Toro. Chef Gabriel Padrón uses fine dining expertise to elevate classic brewery bites such as pulled pork quesadillas and chicharrónes.

From the street, Cantina del Tigre’s dark facade offers no hint of what lies inside. Listed on the Latin America 50 Best Restaurants list, the restaurant hides a brewpub-like interior strung with fairy lights, where chef Fulvio Miranda reimagines traditional Panamanian dishes with bold flavors. The ceviche section of the menu features fresh fish and seafood from both of Panama’s coastlines, as well as sao: pig trotters pickled in vinegar, lemon juice, onions, and cucumbers. For the main course, Miranda and his team present dishes like rice tamale with langoustines, Afro Antillean fried fish (served with a curry and mustard sauce alongside coconut rice), and a hearty tripe stew with crustaceans.

Chef Mario Castrellón is a pioneer of contemporary Panamanian cuisine. At Maito, set in an airy space inspired by the architecture of the Panama Canal in the heart of the Coco del Mar neighborhood, he celebrates the cultural and culinary diversity of Panama’s melting pot. Blending Afro Antillean, Creole, and Cantonese cuisines in a style he calls Chombasia, Castrellón serves inventive dishes such as shrimp wonton dumplings in coconut curry sauce or “Chinatown-style” langoustines wok-cooked in red curry paste with coconut oil and kombu. Both tasting and a la carte menus are available.

Since 2008, Miranda Bakery has been a family favorite in the San Francisco neighborhood, operating from a bright, welcoming home with terrazzo floors and a stunning emerald green counter. Husband-and-wife team Jonathan Bito (executive chef) and Ana Cristina Henriquez (pastry chef) hand-make every loaf and pastry. Famous for their burger, the duo has expanded to offer exceptional sandwiches, like the honey mustard chicken or tuna melt, paired with rosemary fries or sweet potato fries drizzled with honey. Save room for dessert; weekends feature dulce de leche lava cake, though classics like devil’s food cake or a chocolate chip cookie never disappoint.

Richa serves contemporary Mediterranean cuisine by Lebanese chef Roberto Richa, who’s known for successful concepts like Grumpy Chicken, home to some of the city’s tastiest fried chicken. Using high-quality local ingredients, the menu offers a selection of seafood and vegetable dishes, paired with an extensive wine list that includes exclusive options from the chef’s private wine cellar. The fresh fish of the day is always a great choice, but don’t miss the tuna nayeh: yellowfin tuna with cherry tomatoes, labneh, pickled onions, crispy truffled wheat, and a pomegranate reduction.

A glass-lined space in a charming, retro-style shopping center, midcentury furniture, some excellent photography on the walls, and thoughtful lighting set the stage at Colectivo for a lineup of well-executed cocktails. Classic drinks are nicely done with customers’ spirits of choice and served in stunning glassware with hand-carved ice blocks. DJs often occupy a booth, spinning a mix of soul, funk, hip-hop, salsa, boogaloo, tumbao, and other genres, and there’s a small menu of bites to complement the drinks.

Intimo, led by chef Carlos “Chombolín” Alba, has been a driving force in contemporary Panamanian gastronomy for years, but the restaurant has been refreshed with new energy by chef Alfonso García. The menu highlights local ingredients and smoky flavors that tie everything together; for a perfect bite to share, try the clams with bits of plátano en tentación (caramelized plantains). Beverage expert Robert Martin curates the drinks, like a clever twist on a Negroni Sbagliato featuring vermouth infused with saril (hibiscus and ginger) and coconut fat-washed Campari. Choose a seat at the bar to catch all the action in the kitchen.

Espeziak, meaning “spice” in Basque, reimagines Spain’s most iconic dishes with a contemporary twist. Chef Xavi Vallejo, trained in Basque French cuisine, infuses the menu with influences from his travels through Thailand, as well as expertise from his Argentine partners. Highlights include local catches like manta ray and Espeziak’s creative versions of tortillas de patata (don’t miss the goat cheese and onion option). Sommelier Aarón Batista elevates the experience with a perfectly tailored wine list, and the restaurant shares space with the Flora Lab plant boutique, so take a floral arrangement to go.

With just 10 bar seats and six tables, neighborhood bar Olivo encourages interaction with the friendly team, who guide customers through a wine menu focused entirely on organic and natural selections. The cheese board is a highlight, featuring local charcuterie (almost impossible to find in the city), paired with cheeses from around the world. Whether you’re spending the whole night or stopping by pre- or post-dinner, Olivo fits any vibe.

A Panamanian legend for more than 40 years, El Trapiche showcases the country’s diverse regional flavors under one roof. Siblings Domingo and Ximena de Obaldía blend traditional dishes with contemporary twists: chorizo tableño reimagined as croquettes, carimañolas (yucca fritters typically stuffed with meat) turned vegan with lentils and walnuts, and sandwiches made with traditional bread, corn tortillas, or hojaldre (fried dough). For the full experience, try the Fiesta Panameña, featuring sancocho (chicken soup with yam, culanto, and spices), tamal de olla (corn casserole), rice, frituras (fritters), and crispy chicharrón. The restaurant has five locations, but go for the one in the San Francisco neighborhood for its convenience and stylish interior design.

At Krume, Austrian head baker Natalie Salzmann starts every project — sourdough, cardamom buns, lavender knoten — with organic flour sourced from Weinviertel, Austria. The perfectly crunchy baguette is a must-try, as are the multigrain and black sage loaves. At breakfast, you might enjoy a country loaf with various spreads: kalamata tomato, garlic dill, and almond-based, pink pepper cheese from Casa Planta, a local vegan cheese maker. At lunch, try the ginger soup or squash toast with sage. Or stop by for a drink from the coffee bar, where baristas handpick Panamanian coffees.

With years of experience in London’s fine dining scene and a lasting impact on the creation of Cantina del Tigre (also on this list), sommelier Gilberto Garrudo takes a wine-focused approach to building a restaurant. He seamlessly blends a well-curated list of wines — served in meticulously chosen glassware — with plates that blend international influences and Panamanian ingredients in unexpected ways. Start with the croquette made from young corn and Comté cheese, topped tableside with seared foie gras. The katsu sando, served on coconut bread, is another must-try, as is the kampachi crudo, with the aromatic touch of ají trompito and fermented citrus peel. End your meal with the rich dark chocolate tart made with local cacao.

Umi is the newest spot from the successful Kome Hospitality Group. The sushi and sake bar, known for its hand-roll bar and fresh, creative flavors, highlights local ingredients like seaweed from Panama’s Atlantic coast, alongside fresh seafood from both oceans and a few imported specialties. For the best experience, let chef Kamel Abi Hassan and bar manager Mauricio Pardo guide you through pairings.

Keene’s celebrates Panamanian flavors in every scoop of ice cream, which the team crafts entirely from local ingredients: cacao from Bocas del Toro, fresh cow’s milk from Volcán, and even the spicy, beloved ají chombo pepper. Many flavors are coconut milk-based, making them dairy-free. Must-tries include the Ito Salaito, a decadent mix of Panamanian cacao, toasted nuts, and salted caramel, or the Zonian, a rich vanilla ice cream with house-made toffee.

Fonda Lo Que Hay (What Is Available) reinvents the cherished fonda genre with modern interpretations of traditional recipes, made from the freshest daily ingredients. Eater Award-winning chef José Olmedo Carles Rojas (of Si! Mon in Los Angeles) crafts inventive fish curry empanadas, shrimp cocktail spiced up with cachucha pepper paste, and bollo preñado (“pregnant” buns): steamed corn rolls stuffed with cheese, labneh, and spicy honey. The restaurant’s cozy yet vibrant setting features a mix of wooden tables, neon lights, and a tree anchoring the patio. There’s also a standout cocktail program, which centers local ingredients.

The renowned gesha coffee variety, originally from Ethiopia, has found its ideal terroir in Panama’s mountains, solidifying the country’s status as a producer of some of the world’s finest beans and inspiring a wave of specialty coffee shops across Panama City. Among them, Sisu Coffee Studio, located in a colonial-era house in Old Town, stands out as a trailblazer. Owned by the Lamastus family, who are also coffee farmers, it combines Nordic-style furniture with the charm of original adobe walls. Meticulously brewed pour overs and bold espressos feature various bean varieties, and the shop hosts immersive cupping sessions.

At this elegant yet cozy seafood-focused restaurant in the heart of Casco Viejo, Italian chef Lorenzo Di Gravio highlights the diversity of Panamanian ingredients with a European touch. Signature dishes include croaker cooked in clay with beurre blanc and coconut milk, and fried octopus paired with achiote mole, sunchokes, and ’nduja. For dessert, the Cacao pays tribute to local cocoa in a variety of preparations and textures.