Huniik

This ambitious operation from Chef Roberto Solís offers a tasting menu that celebrates Yucatecan gastronomy and local ingredients in boldly creative cuisine. The experience is immersive (even the artfully designed space is meant to evoke the region's cenotes), bolstered by warmly engaging hospitality. A passion for regional products (many from nearby organic farms) and traditional preparations is clearly apparent throughout, from an aguachile of lightly cured shrimp and crisped pork belly with ta’uch (black sapote), to juicy lamb chops slow cooked pibil-style, to a refreshing take on xe’ec, a typical holiday citrus salad enlivened with a jolt of habanero. Skillful technique and a clear sense of identity make for a meal that is both compelling and memorable.