"Founded in 1998, Casa Banana offers an inviting patio covered with palm trees. In 2009 Argentine restaurateur and executive chef Santiago Levy reimagined the culinary program based on the traditions of an Argentine asado, cooking fine cuts of steak over fire, as well as seafood to suit the Tulum setting. Smoky, wood-fired asparagus with goat cheese and flaky empanadas precede classic cuts — an 18-ounce ribeye or a 16-ounce vacio (flap steak), for instance — and whole fish baked in a wood oven, simply accompanied with parsley, citrus, and roasted vegetables. Signature cocktails, such as the black Negroni and fernet julep, are inspired by Levy’s home country and act as liquid invitations to the asado." - Bill Esparza
Casa Banana
