The Manaca Iznaga family's former manor house is now occupied by a restaurant. The building's ochre walls, square columns, wood-beam ceiling, and terra-cotta floors lend considerable colonial ambience. There's an old sugar mill out back, and scattered on the lawn in front are the cauldrons used to boil down molasses. Lunches are usually accompanied by the music of an excellent little band. The specialty is puntas de cerdo a la Iznaga (strips of pork loin in a tomato-vegetable sauce), but the menu includes everything from fresh seafood to grilled chicken.

This refurbished 19th-century building overlooks Plaza Serafín Sánchez and the porticos of the colonial buildings that surround it. It's an impressive edifice, with large, arched doorways. Seating is at sturdy wooden tables, a couple of which have views of the Iglesia Parroquial Mayor. The menu is traditional Cuban with a few twists, such as garbanzo mesonero (garbanzo and pork soup) and ternero a la villa (veal stewed in a clay pot).

Between the muddy Río Yayabo and the Calle el Llano, this ancient yellow manor house with a large, tree-shaded terrace is an appealing spot. Seating is available on the terrace, which has a river view, or inside, where the terra-cotta floors, thick columns, and wide arches attest to the building's lifespan of almost three centuries. Specialties are pollo a la quinta (chicken in a vegetable tomato sauce) and vaca frita (strips of beef sautéed with onions), and an array of creole dishes.