Sophisticated Mexican cuisine reimagining ancestral recipes with flair
Condominio Playa Mujeres Interior Hotel Atelier Playa Mujeres, 77400 Cancún, Q.R., Mexico Get directions
MX$1,000+
"At María Dolores I encountered contemporary Mexican cuisine from renowned chef Edgar Núñez, a MICHELIN Guide favorite for Cancún dining." - Caitlin Gunther
"Édgar Núñez, Mexican celebrity chef and creator of Mexico City’s Sud 777 (a mainstay on the 50 Best Restaurants in Latin America list) opened Michelin-recommended María Dolores as one of his most personal undertakings. The restaurant is unapologetically, classically opulent, with a violin player stationed on a balcony overlooking the dining room, pendant lights illuminating each table, and black and white portraits of Núñez’ family on the walls. The menu — both a la carte and a 10-course tasting — highlights contemporary flavors with ancestral recipes, with dishes inspired by Núñez’ mother’s signature dishes as well as pre-Hispanic ingredients cultivated and prepared by Mexican agriculture workers. Núñez tells Mexico’s history through his dishes. The fideo seco, a variation of Spanish fideuá, is made with Mexican brandy, dried chiles, and pulque, and covered with fresh cheese and avocado, while his light, fresh take on Aztec-originated pozole is made with hominy, mango, and cucumber, and poured tableside. A majority of the wine list is from Mexico, and the signature cocktails are all made with Mexican spirits." - Lee Musho
"Expect to be pampered like royalty from the second you step into this luxurious enclave within the sprawling Atelier hotel. Apart from hyper-attentive hospitality (including top-notch beverage service), the grand space features a balcony from which diners are serenaded with live music. The menu of contemporary Mexican cuisine, curated by celebrated chef Edgar Nuñez, is similarly ornate, featuring a multitude of à la carte offerings and specials, in addition to a signature tasting menu. The flavorful, original cooking draws upon the breadth of Mexico’s culinary landscape, reimagining familiar regional dishes with a refined modern style, whether it’s a tempura-fried shrimp taco in honor of Sonora, or a complex Oaxacan mole coloradito paired with roasted quail." - Michelin Inspector
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