The restaurant’s menu combines elements of French, Dutch, Spanish, and Caribbean cooking with traditional Mayan dishes such as chaya mousse with pear sauce (a paté of chaya, a green leaf vegetable native to the Yucatán Peninsula, drizzled with a sweet pear sauce) and a duck confit served over crisp plantains.
In addition to boasting the most extensive wine list in the Yucatan, the restaurant offers both indoor dining and an upstairs room for private functions.
Note: the restaurant is only open until 6 pm on Sundays. Guests staying over on Sunday night will have to travel into the city to eat dinner at one of Mérida’s restaurants and should plan accordingly.
