Casa Banana

"Long a favorite of the Zona Hotelera dining scene, this boisterous spot offers more than just a hip, lively atmosphere—the crowds flock here to indulge in a menu of rustic, satisfying Argentine cooking. Centered around a traditional wood-fired oven and parrillada, the menu presents a bevy of options to suit diverse tastes. Signature appetizers like juicy empanadas or roasted artichokes with smoked labne and fried capers are a cut above. For mains, carnivores will find satisfaction with the requisite hearty steaks, which share space with fresh seafood and vegetarian options, as in whole roasted fish, or vegetarian offerings like a gratin of spinach gnocchi. Finish with a sweetly satisfying warm dulce de leche-filled crepe, paired with banana ice cream." - Michelin Inspector

The 12 Best Restaurants In Tulum - Tulum - The Infatuation

"This Argentinian spot’s low, moody lighting, with its roaring fire and rustic tables topped with huge cuts of meat, will give absolutely anyone the urge to play footsie with the nearest (human) leg. Groups order an ungodly amount of steak, while shimmying along to the upbeat music and celebrating grown-up—but definitely still fun—birthdays. The menu is mostly grilled meats with the odd curveball, like a slow-cooked lamb ravioli that should be avoided to make space for more steak. Because that, and making you want to spend an entire evening next to the open fire, is where Casa Banana really shines." - barbara gutierrez, rianne shlebak

Casa Banana - Review - Tulum Beach - Tulum - The Infatuation

"A beautiful open-air restaurant in a canopy of palm trees and lush greenery, Casa Banana feels distinctly Tulum. The Argentinian spot’s low, moody lighting, with its roaring fire, and rustic tables topped with huge cuts of meat will give absolutely anyone the urge to play footsie with the nearest (human) leg. Groups order an ungodly amount of steak, while shimmying along to the upbeat music, and celebrating grown-up—but definitely still fun—birthdays. The menu is mostly grilled meats, with the odd curveball, like a slow-cooked lamb ravioli, that should be avoided to make space for more steak. Because that, and making you want to spend an entire evening next to the open fire, is where Casa Banana really shines. Food Rundown Sweet Corn, Leek & Bechamel Empanada The vegetarian empanada is just as good—maybe even better—than the skirt steak option. The bechamel is salty and moreish, and the sweetness from the corn goes well with the pastry. Argentinian Vacío Stick. To. The. Steak. That’s all we can say when it comes to the main courses. This vacio steak is cooked perfectly, there’s mashed potatoes on the side, and it’s miles better than the non-steak options on the menu. photo credit: Rianne Shlebak Six-Hour Roasted Short Ribs After being roasted for six hours, we expected these ribs to fall off the bone. Or, at the very least, be tender. Instead, it’s a tough piece of meat that we wouldn’t re-order. photo credit: Rianne Shlebak Slow Cooked Lamb Ravioli This stuffed pasta dish is too salty, and the gamey lamb filling doesn’t work with the white mushroom sauce underneath. It’s an overwhelming and heavy dish with flavours that fail to balance each other out. photo credit: Rianne Shlebak" - Rianne Shlebak

The 24 Best Restaurants in Tulum, Mexico | Eater

"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