For contemporary, high-end Yucatecan cuisine, look no further than K’U’U’K. Chef Pedro Evia has taken the spirit of regional food and given it a modern twist. He presents common Yucatecan recipes like suckling pig, then adds starfruit and zapote, for example, to showcase subtler flavors than those found in traditional cochinita pibil. All the essences of Yucatecan delicacies can be found here, but in ways that are almost unrecognizable, such as in the atole ceviche or Yucatán honeycomb with pollen and passion fruit dessert. Located amid the grandeur of a colonial mansion close to the Monumento a la Patria, its high ceilings, original tile floors and large chandeliers set the scene for an exclusive dining experience. Guests opt for a recommended nine-course tasting menu or order from an a la carte bill of fare that changes periodically.
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