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Los Félix

#5 of 22 Restaurants in Miami

8.0Friend Score / 10

A Michelin-starred, masa-obsessed Mexican spot in Coconut Grove where corn is nixtamalized and milled in-house daily. Order the blue crab arepa on smoky flint corn and the al pastor tacos with three salsas. Honest caveat: nearly every dish is corn-based and plates are small/shareable, so a table of arepa, tétela, and tamal can leave you in a heavy 'masa fog'—order across textures and share.

“Chef Sebastian Vargas [offers] a finely poised expression of Mexican cuisine that leans on subtle flavors and top-notch ingredients.”
— Michelin Guide

Key facts

Hours
Tue 5:30pm–10pm
Wed 5:30pm–10pm
Thu 5:30pm–10pm
Fri 5:30pm–11pm
Sat 11am–3pm, 5:30pm–11pm
Sun 11am–3pm, 5:30pm–11pm
Mon Closed
Price$$$
Nearest transitCoconut Grove Metrorail station (~15-min walk); free Coconut Grove trolley stops nearby on Main Hwy
Time needed1.5–2 hours for a shared multi-plate dinner
Best time to goEarly Tuesday–Thursday seating (5:30pm) is calmest; weekend brunch (11am–3pm) is a lower-key way in
Last verifiedJuly 13, 2026

Friend Score

8.0/10
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Frequently asked questions

What's the vibe like at Los Félix?
Intimate and design-driven—natural fibers, sleek wood, warm lighting, and a high-energy playlist that draws a stylish, social Coconut Grove crowd. The roughly 48-seat room gets lively and loud on weekends, so it leans date-night and celebratory rather than quiet fine dining.
Is Los Félix expensive?
It's upscale but considered a relative bargain for a Michelin-starred restaurant. Plates run roughly tapas-sized and priced à la carte (the crab arepa is about $36), so a full shared meal with wine adds up, but you're not locked into a pricey fixed tasting menu the way you are at many starred spots.
What should I order at Los Félix?
The blue crab arepa (smoky grilled flint corn topped with sweet fresh crab, around $36) and the tacos al pastor (marinated pork butt with fermented berries and three mixable salsas on the side) are the standouts. Because everything is corn-forward, balance masa-heavy items with crudo and esquites rather than stacking arepa, tétela, and tamal together.
Is there a wine program?
Yes—Los Félix leans into natural and biodynamic wines, a deliberate pairing with its sustainability-minded, ancestral Mexican cooking. The list favors low-intervention producers, and staff are happy to guide pairings across the masa-heavy, seafood-and-pork menu.
What makes the masa at Los Félix special?
They run an in-house molino (mill), nixtamalizing and grinding heirloom corn sourced from across the Americas fresh each day to make tortillas, arepas, tamales, and tés from scratch. This corn-first, milpa-farming philosophy is the entire identity of the kitchen and the reason for the Green Star.
Do I need a reservation?
Yes, book ahead. Los Félix seats only about 48 people in an intimate room and is a well-known Michelin destination, so prime weekend and early-week dinner slots go fast. Reserve via OpenTable or the restaurant's site; walk-ins are a gamble, though the bar can sometimes work.
Is Los Félix good for vegetarians?
Reasonably. Because the menu revolves around corn, masa, and vegetables from milpa farming, there are naturally several plant-forward dishes—esquites, tételas, and various masa preparations. It's not a dedicated vegetarian restaurant and seafood and pork feature heavily, so confirm specifics with staff, but corn-loving vegetarians do well here.
Does Los Félix have a Michelin star?
Yes. It holds one Michelin star in the Florida guide (first awarded in 2023 and retained through the 2026 guide) and also carries a Michelin Green Star for sustainability, recognizing its milpa farming and heirloom-corn sourcing. It's often cited as one of the more affordable Michelin-starred restaurants in the country.

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