Set across two stylised, open-plan industrialised levels, Nectar is one of the finest restaurants to open in Merida in recent years. Its ambition is to reimagine the traditional flavours of Yucatecan cuisine with modern techniques and it does so, with aplomb. At the helm is chef Roberto Solís who is widely regarded as the pioneer of New Yucatecan Cuisine. He applies international technique to local, seasonal ingredients and it sees tourists and locals alike flock to the restaurant. The dish which has diners in rapture is the charcoal onions, charred to within an of melting – deliciously sweet and smoky with a slight astringency. Likewise, the foie gras and duck ravioli with balsamic receives plaudits and to finish, a take on a burnt Basque cheesecake served with truffle ice cream. Wine is heavily Mexico influenced, with some savvily selected bins from across North and South America.
Av. Andrés García Lavín 334, Merida, Yucatan, 97116