Located on a traditional swathe of sand in the town of Talum along some still-untouched Mayan Riviera, this underground foodie Mecca helmed by chef Alessandro Carozzino is one of the best Italian finds you'll likely come across outside of a major Mexican city. A seaside estancia of 8 rooms is home to a larger than life kitchen frequented by platinum-encrusted guests making their way from the area's top resort like Mandarin Oriental and Banyan Tree. The dining room is a carefree collection of handmade tables and chairs arranged in a small interior parlor and larger wooden deck with occasional sound of distant crashing waves.
The Food
An attentive local staff presents a basket of some of the freshest and most delicious bread you’ll likely ever taste with a medley of exotic nuts and fruit ingredients or perhaps just plain whole grain or cibatta. A in-house pasta maker slaves away most of the day to create thick pappardelle, penne, spaghetti and stuffed raviolis lavished with rich meat and buttery seafood topping that laud enough praises by diners to justify the two-week wait for reservations on most weekends. Main course included slow-cooked dishes and traditional Italian entrees if you’re not justly tempted to order another pasta dish.
Last Word
Renowned Italian eatery lavishes Mayan Rivera with some of the best homemade bread and pasta in Mexico.