"The dark, elegant dining room of Flor de Lis is gently illuminated by lava red lighting and spotlights focused on the tables, while the walls are lined with figurines. This is the setting for chef Diego Télles, who plates modern Guatemalan cuisine inspired by Maya culture and mythology. Tasting menus are available in both eight and 10 courses, including infladitas, thin corn pouches filled with caramel foam, orange, and passionfruit pulp; tomato confit, a plate inspired by Huehueteca monay, a Lenten dish; and baked fish wrapped in brilliantly green maxan leaves, paired with a rich emulsion of ash and coconut that forms a well for a pool of herbed olive oil." - Bill Esparza
Restaurante Flor De Lis
