You’re walking down St. George Street. It’s hot. The humidity in Florida usually feels like a wet wool blanket, but then you see the hand-painted ceramic tiles of the Columbia Restaurant. It looks like a slice of Andalusia dropped into the middle of the nation’s oldest city. Most people grab a table because it’s famous, but then they get paralyzed by the sheer size of the Columbia Restaurant St Augustine FL menu.
Honestly? Most people order the wrong things. They see "Spanish" and think "Taco Bell" or they get overwhelmed and just order a burger. That's a tragedy. You’re sitting in a building that breathes history, and you're about to eat the same thing you could get at a drive-thru. Let's fix that.
The Columbia isn't just a restaurant. It’s a legacy owned by the Gonzmart family since 1905. While the original is in Ybor City, the St. Augustine location—specifically the one in the historic district—carries a specific vibe. It’s a blend of old-world Spanish tradition and Gulf Coast ingredients. If you want to eat like someone who actually knows what they’re doing, you have to understand how the menu is structured. It’s a massive document. It’s a map of Spanish colonization and Floridian adaptation.
The Salad That Everyone Talks About (And For Good Reason)
I’m talking about the 1905 Salad. You’ve probably heard of it. It’s the "OG" of the Columbia Restaurant St Augustine FL menu. Some people think a salad is just a side dish, but here, it’s the main event. They make it tableside. The server brings out a wooden bowl and starts tossing iceberg lettuce—yes, iceberg, because it stays crunchy under the heavy dressing—with julienned ham, Swiss cheese, tomato, olives, and Romano cheese.
But the secret isn't the ham. It's the dressing. It’s a garlic-heavy, oregano-spiked vinaigrette that has so much punch it’ll keep vampires away for a week. Casimiro Hernandez, Sr. didn't just throw this together; it was inspired by the salads eaten by the Spanish immigrants in Tampa. It’s salty. It’s acidic. It’s perfect.
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If you’re there with a group, get the big one. Don’t try to be polite and get the small side salad. You’ll regret it the moment the garlic aroma hits the table. Pair it with the Cuban bread. The Columbia gets their bread from La Segunda Central Bakery. It’s got that signature palm leaf pressed into the crust. Smear it with the cold butter they provide. It's basic. It’s carb-heavy. It’s essential.
Tapas: The Art of Small Bites
Skip the massive entrees for a second. Sometimes the best way to experience the Columbia Restaurant St Augustine FL menu is to just order five or six tapas and call it a day.
Take the Croquetas de Pollo. These aren't just chicken nuggets. They’re a labor of love. They make a thick béchamel sauce, mix in minced chicken, bread it, and fry it until it's golden. When you bite into it, the inside should be almost liquid. It’s a textural contrast that’s hard to find in Americanized "Spanish" food.
Then there’s the Gambas al Ajillo. Huge Gulf shrimp swimming in a pool of extra virgin olive oil, smashed garlic, and chili pequin. Pro tip: save your Cuban bread specifically for the oil left at the bottom of this dish. That oil is liquid gold. If you leave it on the table, you're failing.
- Scallops "Casimiro": These are baked in a clay dish with lemon and butter.
- Empanadas de Carne: Stuffed with spiced beef, onions, and raisins. The raisins give it a weirdly good sweetness that cuts through the fat.
- Stuffed Mushrooms: Usually filled with crabmeat. They're rich.
The Main Event: Paella and Pompano
You can’t talk about the menu without mentioning the Paella a la Valenciana. This isn't a "fast" dish. If you order this, expect to wait 30 to 45 minutes. They cook it in a traditional shallow pan (the paella). It’s loaded with clams, mussels, shrimp, scallops, chicken, and chorizo.
The rice is the most important part. They use La Bomba or similar short-grain rice that absorbs the saffron broth without turning into mush. Look for the socarrat. That’s the toasted, crunchy rice at the very bottom of the pan. That’s where the flavor lives. If you don't scrape the bottom of the pan, you've missed the best part of the meal.
If you aren't in a "rice mood," look at the seafood. St. Augustine is a coastal town, after all. The Pompano en Papillote is a classic. It’s a delicate fish cooked in parchment paper with a white wine sauce and shrimp. When the server cuts open the paper at your table, the steam smells like the Mediterranean. It’s lighter than the paella but just as complex.
The Drinks and the "Secret" Sangria
You’re in Florida. It’s hot. You need a drink. Most people go for the Sangria, and they should. But here’s the thing: they have different types. Most people just get the red. Try the Sangria de Roja made with Torres Sangre de Toro, but if you want something crisper, get the Sangria de Cava. They use Spanish sparkling wine. It’s much more refreshing when the Florida sun is beating down on the patio.
They also have a solid selection of Spanish wines that you won't find at your local liquor store. Look for a Tempranillo from the Rioja region. It has enough tannins to stand up to the garlic and oil in the food but isn't as "heavy" as a California Cab.
Dessert is Non-Negotiable
Seriously. Don't skip it. The Flan is based on a recipe from 1935. It’s dense, creamy, and covered in a dark caramel syrup. It’s not that jiggly, gelatinous stuff you get at cheap buffets. This is serious custard.
If you want something more "Florida," get the White Chocolate Bread Pudding. It’s made with their famous Cuban bread. It’s topped with a rum sauce that has enough kick to remind you that you’re on vacation.
Logistics: Getting a Table in St. Augustine
St. Augustine is a tourist magnet. The Columbia is located at 98 St. George Street. It’s right in the heart of the action. Because of that, the Columbia Restaurant St Augustine FL menu is in high demand.
- Reservations: Make them. Don't just walk up at 7:00 PM on a Saturday and expect to be seated. Use OpenTable or call them directly.
- The Vibe: It’s "resort casual." You’ll see people in suits and people in shorts. My advice? Dress up a little. The dining rooms are beautiful—all fountains and hand-painted tiles. It feels better to match the atmosphere.
- Lunch vs. Dinner: The menu is largely the same, but the lunch portions are a bit smaller and cheaper. If you’re on a budget but want the experience, go at 2:00 PM.
Why This Menu Still Matters in 2026
In a world where every restaurant feels like a corporate chain with "shared plates" and "deconstructed" nonsense, the Columbia feels authentic. It’s one of the few places where the recipes haven't changed in decades because they don't need to. They aren't chasing trends. They're serving Spanish-Cuban comfort food that worked in 1905 and still works now.
When you look at the Columbia Restaurant St Augustine FL menu, you’re looking at a piece of Florida’s history. It’s a mix of the Spanish heritage of St. Augustine and the Cuban influence of Tampa. It’s unique. It’s loud. It’s delicious.
Actionable Steps for Your Visit
- Book early: Check for table availability at least 48 hours in advance, especially during the Night of Lights or peak summer months.
- Order the 1905 Salad: Even if you aren't a "salad person." Get it as an appetizer for the table.
- Ask about the specials: Occasionally, they have fresh catches from the local Atlantic waters that aren't on the permanent menu.
- Buy the dressing: If you love the salad, you can actually buy a bottle of the dressing at the gift shop on your way out. It’s a great souvenir that isn't a plastic keychain.
- Explore the building: Before or after you eat, walk through the different dining rooms. Each one has a different theme and incredible tile work that is worth a few photos.