Location 5/5, Service 5/5, Food 4/5, Drinks 5/5,
Clientele…read more2/5 *more on that below*
This spot has one of the best beachside settings in Playa del Carmen. The entire restaurant, including the bar, is literally set in the sand, with tables right on the water just a few feet from the ocean. It's barefoot, toes in the sand dining done right, and the atmosphere alone makes it worth the visit.
We did have one hiccup in the evening due to a rowdy group from a drone company that was extremely intoxicated and invasive of our space. Their belongings kept ending up on our table, and there were drunk men taking their shirts off and doing shots just a few feet away.
Not sure if they didn't have enough tables or what, but we had made a reservation to celebrate a special event months in advanced, so it was a bit irritating. The servers eventually handled it and intervened multiple times, but at no point were they asked to move or relocate. Once that group settled down, the night became a much more enjoyable experience.
We were a party of 12, and every single person raved about both their food and drinks.
For drinks we had:
Prickly Pear: Made with Orange Blossom Condesa Gin, St Germain, fresh lemon juice, rosemary syrup, mint, and strawberry. Bright and refreshing, though it came with more foam on top than expected.
Coco Loco: A fresh whole coconut with Patrón Silver tequila, vodka, rum, gin, pineapple juice, and coconut cream. A true showstopper. Don't be intimidated by the mix of liquor, it is smooth, refreshing, and dangerously easy to drink. No hangovers were had.
Espresso Martini: Simple and clean with a light foam. Well executed, but not a signature cocktail compared to the others.
For food we had:
We were surprised with an amuse bouche of huitlacoche, often called Mexican truffle. It's a corn fungus with a rich, earthy flavor and this small bite was outstanding and set the tone for the meal.
Queso Fundido: Oaxaca cheese with chorizo and flour tortillas. Great flavor, but very thick, making it a bit messy and difficult to serve.
Guacamole: Prepared with tomato, onion, cilantro, and cotija cheese. Perfectly seasoned, fresh, and especially enjoyable paired with the queso fundido.
Brisket: Served in chileatole sauce with huitlacoche truffle, carrots, and cotija cheese. Comforting, rich, and deeply flavorful.
Robalo Guayaba: Guava sea bass served in guava sauce with chiltepín chili. Beautifully cooked with just a little too much sweetness and citrus. It would have benefited from a little bit of heat, or a vegetable or side to pair it with, as it is not served with anything other than a cooked slices of lemon.
Creme Brulee Mexicano: A rice pudding infused crème brûlée with caramel and vanilla ice cream. A thoughtful twist on the classic, with the rice pudding adding depth and warmth to the dessert.
Knocked down to 4 stars due to the rowdiness of some surrounding guests. We were seated on the sand and needed to walk through the entirety of the restaurant, but people without tables or reservations were standing in the middle of walkways and sitting on the steps down to the beach, many too intoxicated to stand up.
I'm hopeful this is not the usual clientele, and I would return for the quality of the food, drinks, and the gorgeous setting.
