15 Destination-Worthy Restaurants in the Mexican Caribbean | Eater
"To get a table at Michelin-recommended Hartwood, you’ll need to fill out a form on their website. If there’s an opening, they’ll get back to you. Sounds simple, but as popular as Hartwood is, you’ll want to do this as far ahead of time as you can or you’ll be left trying to snag a seat at the bar. As well regarded as it is, Hartwood is stripped back to the basics. The restaurant is“off-grid:” Solar panels supply energy and everything’s cooked over an open fire, the restaurant claiming a zero carbon footprint. The owners, New York natives Eric Werner and Mya Henry, wanted the restaurant to feel like a shipwreck hastily put together with what they had on hand after a storm. The menu, which changes daily based on what’s freshest at markets across the Yucatán, is written on a blackboard, featuring favorites like the wood-roasted beet with a dollop of avocado-habanero cream and ceviche flavored with ginger and mezcal or local grapefruit." - Lee Musho
