CASA ROLANDI, Gourmet and Yacht Club

Tradition Meets Evolution

David Amar

26 Dec 2018

 

 

TRADITION: For some three decades, entrepreneur Sandro Mueller created and led Casa Rolandi as a pioneer of fine NorthernItalian/Swiss Cuisine in Cancun, where Tradition was a source of pride. This is one of the few family restaurants where you could always return to your favorite recipe and excellent food, quality service and fair prices.


EVOLUTION: Leader of a new generation that continues the Rolandi tradition, Star Chef Daniele Mueller studied at the Paul Bocuse Institute in Lyons, France and is now the driving force behind a successful evolution of its cuisine, diversifying the menu with exquisite fine dining signature dishes.

THE PLACE: Casa Rolandi offers a pleasant experience at its large and modern inside restaurant, with an elegant outdoors’ terrace offering breathtaking views of the sunset over Nichupte Lagoon, a romantic setting for Foodies. In addition, it has a spectacular Dock right on the water where you can step off your boat and enjoy a world of culinary delights, a favorite for memorable private intimate events.

Appetizers and Salads: The menu starts with an exhaustive list of cold appetizers, including fresh seafood slices with extra virgin oil and lime juice, Mediterranean or Peruvian style ceviches, but also steak angus beef tartar or thin slices of Angus beef tenderloin with parmesan cheese and white truffle.

 

Casa Ronaldi Cancún

 

While the restaurant has a salad bar, my favorite is the Burrata with sun dried tomato, parma ham prosciutto, figs and basil. I also recommend the delighful sautéed porcini mushrooms served on soft polenta.

 

MAIN COURSES: Originally Casa  Rolandi made its reputation thanks to its imported Italian and homemade pastas, from spaghetti, linguini, lasagna, penne or angel hair, each prepared distinctively with fresh ingredients: My girlfriend’s repeat favorite is the Angel hair prepared simply with fresh basil and tomato sauce, while i alternate between an extraordinary lasagna or the fettucine alfredo style.

Another homemade pasta winner is the black ink Tagliolini with sauteed seafood, bisque, tomato, and basil. The considerable menu continues with four Risotto recipes, including the classic but delicious Milanese style with Saffran and wild mushrooms.

 

 

The Grill: Beyond its appetizers and pastas, the restaurant offers meats cooked in its brick oven, including veal cheeks with Barolo wine and polenta, or slow.cooked suckling pig “pibil style”. For sea food lovers, Charcoal grilled Sea Food and fish recipes include tuna steaks, shrimp brochettes or octopus but my favorite is the Venetian Trio, composed of delicious calamar, shrimps and scallops.

 

 

Dessert: Each offering on the ample desserts menu is a delight but the Brittany biscuit with figs and fresh crème patissiere is incomparable.

 

 

Prices and final word: The cuisine, under the leadership of Daniele Mueller, one of the best chefs of his generation, can compete with the most sophisticated fine dining venues in Cancun. Yet the prices are mostly moderate, service is of the highest quality and the venue location in the Cancun hotel zone is spectacular.

 

For more on my 50 favorite restaurants in Cancun-Riviera Maya, go to @amar.rest and follow me on instagram amar@gourmet or david amar on Facebook