Club Grill Ritz Carlton

5 Stars & 5 Diamonds. Beautiful place with intimate feel. The food is exemplary and so is the service. The staff here is so nice, attentive and professional. Beautiful restaraunt and every meal was delicious. I recommend the octopus appetizer to start (trust me) and/​or foie gras, then the roasted corn and crab soup (its life changing!!!). Dress code is nice, dress casual. I wouldn’t bring little kids here if they are little, fussy or noisey. Not quite the venue for them. If I lived in Cancun I would dine here and have that soup as often as possible! By the way, there is a wonderful piano and bass player! You leave here with an overall wonderful experience!

The surroundings are stunning, the food delicious and our server Enrique was super! I had the pear salad and red snapper, Tom had fillet mignon. Highly recommend.

Great food, great atmosphere and great live music!
They even provide the chair for my bag :)

My last meal in Cancun was the finest meal by far — as sophisticated and refined and skilled as what one would expect from high-​end dining in California, Boston, what have you. A pianist quietly played easy-​jazzy music in an adjacent room. The décor is slightly ‘formal’ as one would expect in a fine dining establishment. Service was impeccable. Beginning to end, from amuse bouche to dessert to the packaged petits fours they gave you to go, this was a superb experience. This was the sequence of the meal [reactions in brackets]: watermelon amuse bouche [simple, pure, with a trace of smokiness, a statement of competence]; choice of bread rolls — tomato, potato, sour [all very good but bread rolls never excite]; roasted bone marrow — shallot/​bread crust tomato bread, vinaigrette [as it should be prepared, a deliciously skillful prep]; scallops with cauliflower cream soup [lovely, lovely]; octopus tiradito — braised, packed, razor thin slices with roasted beet, avocado, olive oil, citrus [perhaps not a true tiradito since the octopus was not raw, but superb]; roasted duck — confit of thigh, seared breast, sweet potato purée, caramelized apple squares, delicious agave nectar tequila sauce [the ‘specialty’ of the restaurant and I would certainly eat it again]; tamarind short rib [de-​boned, compressed, demi-​glacé — elegant and delicious]; and Wagyu NY sirloin — potato purée, veg, trumpet mushrooms, bearnaise sauce [on the menu for the least adventurous of your diners but perfectly prepared].
Would I be as enthralled if I had the same meal in San Francisco at a substantial bump up in cost? Probably not. But let it go.

Omg. The best breakfast/​brunch in Cancun. The choices are just mind blowing. Beautiful fruits, pastries, cheeses, meats. American and Mexican specialties. The pictures are just amazing.