Semilla Eatery and Bar

Specialties

Best Happy Hour !

Everything is at $ 6 6−8pm every day.

Friday Happy Hour 6−10pm

Acoustic Thursday (live band)

History

Established in 2013.

We wanted to bring the kitchen to the dinning room so you can enjoy watching our chefs cooking your meal.

With Teppanyaki station and traditional woks and grills, Chef Frederic Joulin brings to Miami Beach his elegant culinary vision.

Organic Ingredients

From the farm to the table, we pride ourselves to prepare your food with the best quality natural ingredients.

Tapas

We specialize in Tapas and small plates. With a a wide variety of choices including homemade pot stickers, fresh seafood and cold cuts.

Meet the Manager

Frederic J.

Manager

After earning his degree, Joulin began creating cuisine with some of Paris’ most notable chefs, including three Michelin star chef Guy Savoy. He also served as the private chef to President Jacques Chirac of France for two years. From ages 20 – 25, Joulin worked for Yvan Restaurant, a star studded era where he cooked and hosted for the likes of notables like Madonna, Johnny Holiday and Eddie Barclay. This experience rounded out his skills to include hosting as well as his role as a chef. It was during this time period when he learned the balance of cuisine, service and overall experience for both A-​listers and everyday clients.

But Joulin wanted to take it a step further. «When I start in the kitchen, I just want to become the number one,» he said. «At 25 years old, I decided to open my own place.»

Joulin opened his first restaurant in Paris, Le Clos Saint-​Honoré. Everything in the eatery was homemade, a standard that would become integral to his cooking philosophy. Though successful,