We come to Cancun annually from Boston and never miss a visit! The Chef is a master of culinary arts and pastry with an impressive resume. He is very welcoming and we love to hear him describe the menu and specials. The soup is always a must...tonight was zucchini. The Brie Salad with walnut dressing and roasted apples was amazing! There is alway amuse bouche offered...tonight was a goose liver pate. For the main course I had the filet w black truffle au jus and my husband had the chicken quo au vin...both savory and delicious! All that with a bottle of wine and the most luscious dark chocolate soufflé for about 50 USD per person. Great deal for an unforgettable meal.
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