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Columbia Cafe - Riverwalk Tampa


Évaluation et avis

No 6 sur 72 Espagnole à Tampa
No 62 sur 1 588 Restaurants à Tampa
Certificat d'ExcellenceLauréat 2015 - 2019
Rapport qualité-prix


15 $ US - 30 $ US
Espagnole, Cubaine
Régimes alimentaires spéciaux
Produits végétariens, Options végétaliennes, Options sans gluten
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Since the columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made by the pitcher tableside with Don Casimiro classic silver rum, hierbabuena (mint) and fresh lime juice
Tango Mango Daiquiri
Dance to the taste of the tropics. fresh mango and Don Casimiro classic silver rum. frozen and delicious
Mint Julep
Casimiro jr. enjoyed horse racing, especially the kentucky derby. he also enjoyed mint juleps so much that in the back lot of the Columbia in Ybor city, he would grow fresh mint to serve the most refreshing summer cocktail in Tampa. muddled fresh mint in a pewter mint julep cup, filled with cracked ice, casimiro's secret mint simple syrup and chacho bourbon. garnished with fresh mint
Margarita `Sandia`
The most refreshing, tastiest margarita you will ever enjoy. fresh watermelon juice, with a splash of fresh lime juice, screaming Richard tequila, shaken and served on the rocks in a salt-rimmed glass
1905 Martini
In honor of our centennial celebration. Our favorite ultra premium, ketel one vodka served with marinated olives stuffed with cabrales cheese
Silver Meteor
The silver meteor train route from New York city to Tampa was introduced on February 2, 1939. the seaboard air line railroad had the columbia create the silver meteor as a signature cocktail as a tribute for the inaugural run. today's delicious version is made with solerno blood orange liqueur, st. germain elderflower liqueur and spanish sparkling cava
Cafe Con Leche Martini
A twist on a cuban classic made with van gogh double espresso double caffeine vodka and tres leches triple crème liqueur
El Floridita Daiquiri
This is the original daiquiri invented in the 1930’s by Casimiro Hernandez’s friend, constante ribalaigua, owner of old havana’s landmark bar, el floridita. the daiquiri was Ernest hemingway’s favorite cocktail. casimiro brought back this secret recipe after a visit with his friend. don casimiro classic silver rum, fresh lime juice, luxardo maraschino liqueur and a splash of grapefruit, shaken and served on the rocks in a sugar-rimmed glass
Bloody Gazpacho
Russian‎ standard vodka mixed with a spicy version of gazpacho. Bloody delicious
Chacho Manhattan
Honoring our great great uncle, evelio “chacho” hernandez, youngest son of the founder, casimiro hernandez sr. at the turn of the 20th century, ybor city was filled with guava orchards. Chacho’s love of guavas inspired him to use guava syrup in the classic manhattan. He mixed premium small batch chacho bourbon, a dash of guava syrup, sweet vermouth and bitters. Stirred and poured over ice, garnished with lemon and orange zes
Don Cesar Crianza
A distinctive red wine. this elegant red’s core is lush with blackberry and cassis flavors, the acidity is lively and the tannins offer firm support. produced in Spain’s prestigious ribera del duero region in memory of our father and grandfather, Cesar Gonzmart
Don Casimiro (California)
Bottled for the Columbia restaurant to honor the founders of the Columbia restaurant, Casimiro Hernandez, sr. and jr.
Adelita® Chardonnay (Penedes, Spain)
This‎ outstanding chardonnay is brilliant in color and possesses a complex bouquet with good intensity. toasty overtones derived from maturing in French oak cask. smooth and very balanced with tones of vanilla. produced in memory of our mother and grandmother, Adela Hernandez Gonzmart
Carmen (Chile)
Selected to honor the memory of our grandmother and great grandmother, Carmen Hernandez, wife of casimiro hernandez jr., son of the founder
Rg Wines (Argentina)
Rg is Richard Gonzmart, 4th generation of the founding family of the columbia restaurants. on a trip to argentina to visit the wine rich area of mendoza, rg visited friend Jose Manuel Ortega, owner of the world-class winery, o. fournier, in the uco valley. rg and Jose agreed to partner and produce 3 specially selected cuvee wines for the columbia
Rusty, Red Blend, 2004 (Argentina)
Rusty, 2004 vintage, is a cuvee that is rated 92 points by both the wine advocate and wine spectator. a red medium- to full-bodied wine, dense, and structured, this intensely flavored blend combines elegance and power, aged in new French oak, a blend of 50% tempranillo, 30% malbec, and 20% merlot. only 600 bottles produced and imported. named for Richard’s German shepherd, rusty
Spain’s delightfully refreshing wine cooler made at the columbia with a combination of rich bodied red wine and fresh citrus juices
Imported Sangria
Made tableside with sangre de toro, spain’s most popular red wine, and torres brandy
Sangria De Cava
Spain’s wonderful bubbling cooler made tableside with cristalino spanish cava (champagne), torres brandy and torres orange liqueur, with citrus juices. one taste will transport you to the sunny coast of Spain
Take Home a Hand Painted Sangria Pitcher
Viña Esmeralda
Cune Monopole
Martín Codax Albariño
RíAs‎ baixas
Coca De Langosta
Coca,‎ the catalonian flatbread, our version is brushed with our 1905 sauce, topped with spanish chorizo, diced vine-ripe tomatoes, maine lobster meat and manchego cheese. Baked until crisp, drizzled with piquillo pepper alioli.
Bottle: 32
Sauvignon Blanc
Las mulas, chile
Pinot Grigio
Santa Julia, argentina
Kunde, sonoma
Torres, penedes
Spanish Bean Soup
The soup that made the columbia famous. the original recipe of Casimiro Hernandez, sr. garbanzo beans simmered with smoked ham, chorizo sausage and potatoes in a delicious broth of chicken and ham
Cuban Black Bean Soup
Frijoles Negros prepared exactly like our grandmother, Carmen Hernandez did. served over a bed of white rice and topped with diced raw spanish onions
100% Vegetarian
Gazpacho Andaluz
Spain's famous cold soup of puree of ripe tomatoes, green peppers, onions, cucumbers and garlic. Topped tableside with finely diced vegetables and toasted cuban croutons
The Original "1905" Salad
The columbia’s legendary salad tossed at your table. Crisp iceberg lettuce with julienne of baked ham, natural swiss cheese, tomato, olives, grated romano cheese and our famous garlic dressing. The award-winning salad won honors from the nation’s largest newspaper, USA today, as “one of 10 great places to make a meal out of a salad” in may, 2008. the signature salad, named after the year the restaurant was founded in tampa’s latin district of ybor city, was created by using native ingredients from the homeland of immigrants to the cigar city and grown in the surrounding farm rich lands of tampa...beefsteak tomatoes from ruskin, iceberg lettuce (originally known as crisphead got its name fromthe layers of ice covering the heads of lettuce as they were shipped by henry b. plant’s train. As the train pulled up, folks would yell out “here come the icebergs!”), julienne of baked ham, swiss cheese, romano cheese from the sicilians and the famous garlic dressing used by cubans to marinate fresh roast pork. In the 40's, tony noriega, who ventured to new york city during the depression to find work, added the “secret ingredient,” worcestershire sauce, to the recipe
Lula Mae's Chopped Salad
A columbia original and favorite. Named to honor the memory of our longtime staff member, lula mae tollaman, who graced the columbia nightly for 48 years. Chopped salad of lettuce, tomato, hearts of palm, artichoke hearts, celery, hard-boiled egg and dressed with a cabrales cheese garlic vinaigrette dressing
Beefsteak Tomato Salad
This‎ was the favorite of our father, cesar gonzmart. Beefsteak tomatoes, tossed with julienne sweet onions, extra virgin olive oil, vinegar and garlic
Caesar Salad
Crisp romaine lettuce tossed with romano cheese and croutons
Pincho Mixta
Pinchos are the hottest trend in spanish tapas today, skewered and grilled seasoned pork, chicken, chorizo and onions.
Chorizo "Española"
Sliced chorizo, and onions sautéed in spanish extra-virgin olive oil. Ole!
Gambas “Barbacoa”
Spanish explorers to the new world discovered this method of cooking from the arawak indians, skewered wild-caught gulf of mexico shrimp, red onions, seasoned, char-grilled and brushed with chimichuri sauce. Deliciosa!
Gambas “Al Ajillo”
Spain’s most popular tapas feature large shrimp from the pristine waters of louisiana, sautéed in extra-virgin spanish olive oil, fresh garlic and chili pepper.
Queso Fundido
Tetilla cheese, mild and delicious and hailed from Galicia, located in northwest Spain, is baked in a rioja tomato sauce until melted. served with toasted cuban bread points.
Empanadas De Picadillo
Our mother and grandmother, adela, always had our favorite empanada ready when we visited her. Our empanada starts with her recipe for picadillo, spiced ground beef, garlic, tomato, onions, raisins and olives, wrapped in pastry turnovers and served with roasted corn and black bean salsa.
Cakes De Cangrejo
a‎ cuban twist to an American favorite, our two large crab cakes are loaded with fresh handpicked blue crab meat and grilled, then drizzled with a passion fruit alioli sauce.
Scallops “Casimiro”
Colossal fresh scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine.
Shrimp Supreme
A columbia creation by the Columbia's first chef and hall of fame member, chef francisco pijuan. marinated large shrimp from the pristine waters of the gulf of Mexico, wrapped in smoked bacon, dusted in seasoned flour and lightly fried.
Shrimp and Crabmeat
Alcachofas baked casserole of shrimp, crabmeat and artichoke hearts topped with grated romano cheese.
Devil Crab Croquettes
A version of the original ybor city devil crab croquettes as sold on the streets by bicycle vendors in tampa's latin quarter. Six minicroquettes with blue crab meat, cuban cracker crumbs, paprika, onions and garlic. Our grandmother and great grandmother aurora gonzale recipe. .
Served with columbia hot sauce
Croquetas De Langosta
Two‎ large croquettes made with maine lobster meat, blended into a delicate roux, breaded with cuban bread crumbs, served with a lobster sauce.
Croquetas De Pollo
Sunday‎ dinner would always begin with our grandmother and great grandmother carmen hernandez's special recipe for chicken croquettes. Six fried croquettes made with chicken and cuban cracker crumbs. Served with columbia hot sauce.
Mejillones Y Chorizo
"Andres" named for andres sanchez who produced and provided our family with the best chorizo, made right here in ybor city. Fresh prince edward island mussels and sliced chorizo, sauteed and simmered with extra virgin olive oil, onions, celery, tomato, basil, spinach and garlic splashed with dried white wine and lemon. Delicioso!
Pollo Al Ajillo
A‎ delicious favorite to enjoy when we visited friends in sevilla, spain. Tender bite size pieces of boneless breast of chicken dusted in our seasoned flour, then fried and topped with fresh sliced garlic sautéed in extra virgin olive oil, spanish piquillo peppers, parsley and a splash of dry sherry.
Ybor city was founded by cubans, spaniards and italians. Almost every meal, baptism, wedding reception or any gathering featured albondigas, spanish for meatballs. Our family recipe is made with ground choice veal and beef blended with our secret columbia seasoning, simmered in a mild catalan tomato sauce.
Black Bean Cakes
A favorite tapas selection by vegetarians and lovers of black beans. Served with guacamole and sour cream.
Almejas “Art Pepin”
Art‎ was our family friend, as well as the distributor for the “king of beers” in tampa and a caring philanthropist. The memory of art’s love for life inspired this recipe, fresh clams, steamed in our 1905 dressing and dry vermouth. Great when accompanied with spain’s estrella galicia beer. Art, this one’s for you!
Stuffed Piquillo Peppers
Sweet piquillo peppers from spain’s basque region of navarra, filled with a mushroom, chorizo and serrano ham filling, baked in an almond pepper sauce and topped with manchego cheese.
Snapper “Alicante”
This incredibly delicious recipe was created many years ago by our grandfather and great grandfather, Casimiro Hernandez, Jr. It features the king of gulf fish, snapper, baked in a casserole with sweet Spanish onions, green peppers, a rich gravy, olive oil, fresh garlic, sauterne wine and topped with sliced roasted almonds. served with yellow rice garnished with fried eggplant and shrimp supreme. “If you enjoy fresh fish and would like to sample authentic Spanish flavor, we offer our highest recommendation.” Casey and Richard Gonzmart.
Cannelloni De Langosta “7 Portes”
This‎ recipe comes from one of our favorite restaurants in Barcelona, "7 portes,” founded in 1836. tender cannelloni pasta filled with maine lobster meat, shrimp, pan-seared scallops and sautéed shallots blended with a lobster sherry cream reduction, smothered with a lobster sherry mornay cheese sauce and pieces of lobster
Mahi Mahi “Varadero”
Grilled boneless fillet of mahi mahi crusted with ground crispy green plantain chips, topped with a citrus butter sauce and fresh lump blue crab meat. Served with yellow rice and vegetables.
Merluza “a La Rusa”
Created by Francisco Pijuan, Columbia's famous chef and former chef to king Alfonso XIII. premium atlantic merluza, Spain's favorite fish. breaded with Cuban bread crumbs and grilled. garnished with a Russian sauce of lemon butter, parsley and hard boiled eggs. served with yellow rice and vegetables. viva el rey!
Snapper “Adelita”
King of gulf fish, snapper, grilled and topped with hearts of palm, artichoke hearts, sundried tomatoes, olive oil, garlic and onions. Served with "good rice. " Outstanding!
Mahi Mahi “Cayo Hueso”
boneless fillet of mahi mahi marinated in citrus juices and grilled. served with mojo marinated onions, “good rice”, yuca and platanos. a favorite of our long time friend, banker, marathon runner, boater and all around great person, Lynn Culbreath.
Mariscos “Diablo”
Combination of sautéed prawns, shrimp, scallops, mussels and clams in a spicy tomato sauce with blue crabmeat, onions, green peppers, garlic, white wine and chili peppers. Served over a bowl of pasta.
Pompano en Papillot
Today's version of a longtime favorite of the Columbia dating back to the 40's. boneless fillet of pompano with seafood stuffing of shrimp, crabmeat, artichoke, butter and white wine, wrapped in parchment paper and baked. served with yellow rice
Salmon Sant' Yago
Fresh boneless fillet of salmon, lump crab meat, sliced tomatoes, asparagus, and stuffing of shrimp and artichoke, baked in parchment paper. Served with yellow rice
Our Shrimp
The Columbia supports family-owned American businesses. we believe the finest tasting shrimp in the world are wild-caught shrimp from sustainable sources in the waters of the gulf of Mexico. we insist on using only the best shrimp available. we have proudly partnered with Gerard Thomassie's family-owned poor pierre shrimp of louisiana for our century-old family recipes.
Filet Mignon “Chacho”
In memory of the spirit of our great uncle Evelio "Chacho" Hernandez, youngest son of the founder. this is our best selling center-cut filet mignon, served with a rich sauce of bourbon, shallots and mushrooms. flambéed tableside with a shot of our very own smooth tasting small-batch, aged in oak 121 proof bourbon, called “Chacho.” served with roasted potatoes and vegetables. here’s to you, chacho!
Filet Mignon
Grilled choice center-cut tenderloin. Served with fresh vegetables and yellow rice or potato.
Filet Mignon “Columbia”
Broiled tender center-cut filet mignon wrapped with paper thin bacon and topped with Columbia sauce of mushrooms, ham, onions, tomatoes, green peppers and a touch of garlic. served with yellow rice.
Delmonico “Sarapico”
Our favorite char-grilled, well-marbled, juicy 16 oz. Bone-in rib-eye steak. Served with roasted potatoes and vegetables.
If you haven’t been to Cuba or Miami lately, you probably haven’t had a steak like this.” marinated top sirloin cut very thin and quickly grilled, topped with mojo crudo (chopped onion, parsley and lime juice). served with platanos and french fries or rice.
New York Strip Sirloin “the Bambino”
Back in the late 1920’s and early 30’s, the famous #3 Babe Ruth, also affectionately known as "the bambino" and “the babe” used to frequent the Columbia restaurant in Ybor City. he enjoyed not only one but sometimes two 14-ounce NY strips. it was such a “hit” that the Columbia featured the steak as the #3 dinner for over 40 years in honor of “the babe.” this great 14-ounce NY strip is seasoned, grilled and brushed with our “world-famous original “1905” dressing. the favorite steak of 4th generation owners casey and Richard Gonzmart.
Veal Chop “La Reina Isabella”
Tender veal chop pounded thin, lightly dusted with toasted Cuban bread crumbs, pan-grilled. topped with a delicious saffron butter sauce and lump blue crabmeat. served with “good rice” and asparagus.
Filet Steak Salteado
Choice tenderloin tips are placed in a very hot saute pan. then we combine Spanish extra virgin olive oil with a touch of fresh garlic, and then add sliced sweet Spanish onion, green bell pepper, fresh mushrooms, diced potatoes, Spanish sausage (chorizo) and a splash of red wine. served with yellow rice.
Roast Pork “a La Cubana”
Generous slices of roast pork with a delicious marinade. served like back home in Cuba with black beans, white rice, yuca and platanos.
Boliche “Criollo”
Roasted eye round of beef stuffed with chorizo and roasted in flavorful gravy. Served with black beans, white rice and platanos. A family favorite!
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Avis écrit le 26 avril 2019 par mobile

Une promenade magnifique sur le riverwalk de Tampa m'a fait arriver à ce café restaurant bien situé. Tout y était l'envie de boire quelque chose de désaltérant et éventuellement de manger un morceau. Accueil sympathique de la personne à l'entrée malheureusement il en a été...Plus

Date de la visite : avril 2019
Merci, st_phanep912
Avis écrit le 23 janvier 2018 par mobile

Sur les conseils d’une amie nous sommes aller dîner au Columbia. Dans le quartier historique Ybor. Très beau restaurant dans un cartier typique. Très belle carte, Plusieurs salles, un bar central en bois ancien style saloon avec musiciens, vous pouvez dîner dans le jardin d’hiver...Plus

Date de la visite : janvier 2018
Merci, claudie_nannini
Avis écrit le 2 avril 2016 par mobile

Nous nous promenons sur la Riverwalk et nous nous arrêtons un moment pour manger un bout. A forcer de discussion; nous parviendrons à arracher un sourire un serveur. Mais l'important n'est pas la, il est dans les plats qui sont très corrects

Date de la visite : mars 2016
Merci, Damus_Nostra
Avis écrit le 19 janvier 2016 par mobile

Sur notre aller au Amalie Arena nous avons fait un arrêt au Columbia. Nourriture A1. Très bel accueil, tout le personnel nous souhaite la bienvenue. Avons mangé quelques tapas : croquettes de crabe, entrée de crevettes, crabe, artichauts gratinés réussie, salade caresse. Riz frit au...Plus

Date de la visite : janvier 2016
Merci, poporoMontr_al
Avis écrit le 3 janvier 2016

Nous avions testé et appécié le Columbia restaurant à Saint-Augustine, FL et nous voulions donc aussi tester celui-ci. Nous n'avons pas été déçu ici non plus. Très belle ambiance sur la terrasse. La nourriture était bonne et la sangria était au top !

Date de la visite : octobre 2015
Merci, Doris H
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Avis écrit le 27 octobre 2019 par mobile

Arrêté avant le jeu de l'éclair, le restaurant est à côté d'Amalie Areana. Dîner fantastique; ne peux pas battre la salade maison et sandwich cubain! ! !Plus

Date de la visite : octobre 2019
guestservices1905, Public Relations Manager de Columbia Cafe - Riverwalk Tampa, a répondu à cet avisRéponse envoyée Il y a 4 semaines
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Avis écrit le 29 septembre 2019 par mobile

Nous avons passé mon déjeuner d'anniversaire là-bas, commandé leur fameuse salade aux crevettes! C'était exceptionnel! Le service était bon, très bien situé! Un endroit amusant

Date de la visite : septembre 2019
Avis écrit le 11 septembre 2019

Je me suis arrêté ici pour un café cubain en me promenant dans le Riverwalk et les zones adjacentes. Ce café est situé juste à côté de l'arène. Il y a une bonne ambiance à l'intérieur et à l'extérieur; il y a beaucoup de sièges...extérieurs couverts ici. Je me suis assis au bar et ai commandé un café cubain; Le barman était très bon et je n'ai eu aucun problème avec ma demande spéciale. Globalement, un bon arrêt et un très bon personnel.Plus

Date de la visite : novembre 2018
Avis écrit le 25 juillet 2019 par mobile

La salade de 1905 était fantastique et la Ropa Vieja était très bonne. Ma femme et moi avons mangé au bar, et le barman était très bien informé sur le menu et a fait de très bonnes recommandations de boissons. Dans l'ensemble, une expérience culinaire...merveilleuse.Plus

Date de la visite : juillet 2019
Avis écrit le 23 juillet 2019

Nous avons mangé au café Columbia au musée d'histoire. Grande salade de 1905 dans un café en plein air. Je l'ai mélangé à un délicieux sandwich cubain.

Date de la visite : juillet 2019
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