CAREYES, French Mexican Gourmet Dining in Cancun
My companion Angelica and I, were pleased to discover Careyes, one of the excellent Fine Dining restaurant in the Cancun hotel zone, situated in the Grand Oasis Palm hotel.
24 May 2018
We had a very pleasant first impression in Careyes Restaurant as if we were received at luxury colonial home. High wooden ceilings adorned by large colonial chandeliers, embroidered dining room chairs around well-spaced tables, dressed in white linens and artsy black plates, with candles as centerpieces. The restaurant is composed of three distinct open yet semi-private areas, separated by a bookshelf or by high ceramic vases.
We were warmly received by the restaurant Maitre’D and waiters, who presented the three menu options:
- A la carte
- Four courses fixed priced menu (800 pesos -around 40$USD-)
- And the one that we chose, more complete, with seven courses tasting menu (1000 - around 50$USD)
The prices include taxes but not service nor wine pairings, that are offered for only 350 pesos (18$USD), a good deal.
We got a nice prelude to dinner; three types of butter, including creamy white, red fruits and truffle, as well as ciabatta or baguette bread options, accompanied with a Mexican Chardonnay, called Calixa from the reputed Monte Xanic winery in Baja California. The Calixa was refreshing and easy-going wine, lightly fruited with a touch of minerality.
We were then offered a garden-like presentation on a black plate, with two choco-nut spheres resting over two small rocks, a welcome gift from the Chef. We were also served fresh toasts and fig jam which we were told to spread over the toast and then combine it with the spheres of Foie Gras. Ultimately, beautifully presented on a white plate, were served cauliflower spheres with truffle coconut essence, gold slices, capers and basil with creamy yucca, a savory delight.
My guest was served fresh oysters, tomatillo brunoise, shallot vinaigrette and crispy cactus tuile, while I went for the seared sea scallops with thyme, pea spheres, roasted cauliflowers, green tomatoes tartar, lime foam and organic flowers. Then arrived one of the best dishes of the night, a wild mushroom cream with light huitlacoche sponge, porcini powder and black truffle essence, an absolute delight.
As the main dish, I savored a salmon grilled at 126°C, with cardamom honey caviar, smoked baby onions, citrus foam, creamy fennel and organic sprouts. My companion got a rack of lamb with pistachio mole, creamy huitlacoche, organic baby corn and balsamic caviar, served with a Matarromera red wine. Delicious!
The grand finale, desserts! The absolute winners along with the mushroom cream. Starting with a vanilla genoise with almonds, stuffed with pear confit, prosecco and ginger, cardamom ice cream and seasonal flower. “Wow!” said my companion. Then, she tasted my dessert; Sinfonia, nitrogenated pistachio sponge, praline, berries and Grand Marnier coulis, the stand out of the night without a doubt.
Careyes, led by the gifted chef Juan Manuel Sanchéz who has worked two years in fine dining restaurants in India and one year at Julia Mia, is one of the finest restaurants in Cancun. It differentiates itself by its French dishes and techniques, its Mexican touch, beautiful plating and presentations, great service, and amazing pricing. A perfect combination for guests and a must for foodies visiting Cancun.
NOTE: there is another Careyes restaurant in another Oasis hotel that is a seafood and grill restaurant, not to be confused with this one at the Grand Oasis Palm hotel.
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