Welcome to Greater Miami & Miami Beach, where farm-to-table cuisine means juicy heirloom tomatoes in the middle of winter, mangos and jackfruit in the summer and fresh greens year-round. Here, local chefs embrace the bounty of fruits and vegetables that flourish in South Dade’s agricultural district. With South Florida’s subtropical climate, summer and early fall see farmers markets filled with tropical produce, like mangoes, avocados, dragonfruit, yuca and okra. From November through April, markets are overflowing with local tomatoes, beans, eggplant, peppers, strawberries and greens. Here are some of Miami’s best farm-to-table restaurants and their chefs, who are committed to sourcing local, seasonal, organic ingredients; developing relationships with local farmers and fishermen; and cooking up some of the freshest and most delicious dishes in town.

A Farm Fresh South Dade Gastronomic Destination

Schnebly Redland’s Winery & Brewery

Schnebly Redland’s Winery & Brewery in Homestead, set on a massive subtropical estate, has a novel approach to winemaking. Founder and local farmer Peter Schnebly has been making wines from native tropical fruit – think lychees, passionfruit, guava, starfruit, coconuts and avocados – for 20 years. His vision has evolved into a unique gastronomic destination, home to not only his winery but also Miami Brewing Co. and The Redlander Restaurant.

Lychee dish at The Redlander — Local produce is highlighted at The Redlander

The Redlander Restaurant

Open Fridays, Saturdays and Sundays, The Redlander is set beneath a thatched palm canopy on the winery’s great lawn and specializes in farm-fresh cuisine highlighting local produce with a South Florida tropical twist. Think conch fritters, crispy Brussels sprouts and a maduro burger topped with sweet plantains and fried coconut shrimp. There’s even an entire menu dedicated to stuffed avocado dishes. Accompany your meal with mango or passion fruit wine or a Big Rod coconut ale, all made on-site.

Chef Michael Schwartz’s Pioneering Farm-to-Table Restaurant Empire

Michael’s Genuine Food & Drink

When Chef Michael Schwartz opened Michael’s Genuine Food & Drink in the Miami Design District, he ushered in the modern era of Miami’s farm-to-table movement, earning him a James Beard Award. In 2023, the restaurant was awarded MICHELIN’s Bib Gourmand distinction. The inviting yet chic destination specializes in well-rounded, constantly updated seasonal menus with creative dishes such as ceviche featuring local avocado, sweet peppers, onion, cilantro and orange, wood-roasted shrimp in lime butter and spiced lamb with charred eggplant.

Amara at Paraiso

Chef Schwartz’s culinary prowess is also on display at Amara at Paraiso, a stylish indoor-outdoor restaurant billed as a “love letter to Miami” and overlooking Biscayne Bay in Edgewater. Drawing inspiration from the sparkling bayside views, he’s created a menu focused on coastal ingredients and Latin American flavors, with dishes like the meant-to-share seafood parrillada feast, featuring Maine lobster, spicy tiger prawns and octopus. Their whole local fish (anything from grouper to snapper and mahi-mahi) is prepared simply with vinaigrette, fresh herbs and grilled citrus.

Harry's short rib pizza topped with fresh arugula — Find delicious pizza with seasonal ingredients at Harry’s Pizzeria

Harry’s Pizzeria

For a creative, farm-fresh spin on everyone’s favorite – pizza – tuck into a table at Harry’s Pizzeria in Coconut Grove or South Beach for one of Chef Schwartz’s creative concoctions. The ethos in the kitchen here is the same as with all of his restaurants with seasonal specials that rotate every month based on what’s fresh and available, like a rock shrimp and chorizo pie.

Ghee's food presentation in silver bowls — Try Ghee Indian Kitchen's dishes, featuring ingredients from Chef Niven Patel's farm

A Fresh Chapter for Chef Niven Patel

From his early days in the kitchen at Michael’s Genuine to launching Ghee Indian Kitchen, Chef Niven Patel has made a name for himself by elevating global cuisine through local ingredients cultivated at his own two-acre farm in Homestead, dubbed Rancho Patel. Think okra, carrots, tomatoes and herbs. Chef Niven Patel has been James Beard-nominated and named one of Food & Wine magazine’s best new chefs in 2020.

Fried green tomatoes topped with burrata at Essensia — Find organic, seasonal ingredients at Essensia Restaurant at The Palms Hotel & Spa

Miami Beach Organic Garden Classics

Essensia Restaurant

Essensia Restaurant at The Palms Hotel & Spa in Miami Beach is one of Miami’s longstanding destinations for farm-to-table cuisine highlighted by organic, seasonal ingredients sourced locally. With a Caribbean flare, standout dishes range from local snapper to surf and turf featuring spiny lobster. Imbued with Old Florida charm, the dining room opens onto an expansive patio surrounded by lush, tropical palms that perfectly set the scene. While the restaurant has relied on farmers like Teena’s Pride for heirloom tomatoes and other produce, it also grows its own herbs and vegetables in an organic garden behind the tiki bar. Thai basil, lemongrass, lemon balm, Cuban oregano, edible flowers and vegetables all find their way into Essensia’s recipes and cocktails.

Slow Fish Dining Destinations

In Miami, chefs also develop relationships with local purveyors, such as fishermen and ranchers, to source the freshest local seafood, beef and chicken. The Slow Food USA movement, which many Miami restaurants embrace in their commitment to the slow food values of thoughtful sourcing, environmental impact, cultural connection, community involvement and staff support, has expanded to include Slow Fish. This grassroots network of fish harvesters, fishmongers and chefs works to promote local seafood supply chains to provide seafood that is good, clean and fair for all.

Casablanca's seating area by the river — Order the local catch and enjoy it by the river at Casablanca Seafood Bar & Grill

Casablanca Seafood Bar & Grill

Perched on the Miami River in Downtown Miami, Casablanca Seafood Bar & Grill was founded in 1994 by a pair of Cuban American fishermen brothers. Their network of local fishermen keeps the restaurant and its on-site fish market stocked with fresh daily catch, which you can enjoy inside the dining room or on the outdoor patio overlooking the river. The sumptuous corvina al pescador topped with an aji amarillo pepper sauce truly highlights the local bounty.

The River Oyster Bar

As its name implies, The River Oyster Bar has been a favorite destination for oysters in Brickell since 2003, especially during its popular happy hour. It has settled into a new location not far from the original, and its commitment to sourcing the freshest seafood and produce from local fishermen remains steadfast. Beyond the decadent, sustainably-sourced oyster platters and seafood towers, don’t miss the Chinese-style whole fried yellowtail snapper or black grouper a la plancha, both of which are local delicacies.

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