Cancun

Restaurants in Cancun

Cancun restaurants range from Asian to Italian, from steakhouses to world fusion, representing the city’s solid growth as an international destination. But its origins as a sleepy Mexican beachside town are not forgotten–there are also plenty of casual seafood and regional eateries to enjoy. At Cocina de Autor, Argentina-born chef Cristian Morales took a former mansion and transformed it into a romantic space, outfitted with crystal chandeliers and long curtains. Morales uses local ingredients like fresh tuna and lobster in a luxurious menu that showcases the best Latin flavors, including those from his home country. Helmed by chef Basant Kumar, Elefanta is one of the best restaurants in Cancun, offering Indian specialties like paneer, samosas and chicken tikka masala. Elefanta is an excellent choice for vegetarians and lovers of all things spicy. If you want to kick back with a cold beer and the freshest local seafood, head to Los Aguachiles. This huge palapa houses tostadas, ceviches, and tacos, and is perfect if you’re searching for laid-back restaurants in Cancun. There are plenty of dining options to discover.

This massive Argentinean steak house, located inside a nondescript shopping mall, has an ardent following, and for good reason—its meat dishes, many of which are grilled over charcoal and wood fires to succulent perfection.

Although it abuts a parking lot, this beachfront restaurant offers a welcome dining alternative to hotel fare.

This adults-only, all-inclusive resort caters to travelers who prefer quiet relaxation over a lively party atmosphere.

Chef John Gray, who elevated the Ritz-Carlton’s Club Grill to iconic status in the ’90s with his classical approach to Mexican ingredients, recently, and inevitably, opened a restaurant in the Hotel Zone—essentially a glass-enclosed pier over Nichupté Lagoon.

This hotel restaurant offers a relaxed version of the Ritz experience—even the waiters seem more at ease than their European counterparts—with the same exceptional food, whipped up by executive chef Rainer Zinngrebe, formerly the head of major kitchens in Hong Kong and Singapore.