Macario Bacalar

Fantastic. should have a Michelin star! many thanks for the amazing eating and service!

La verdad Recomiendo que la restauración de macario es buen servicio y buena comida y más para el día sábado habrá baile se contará con un dj

Muy mala experiencia en su “evento especial”. El servicio es malo y esta muy lejos de lo que ofrece. horas para recibir el plato principal, simple y bueno. No tienen carta de vinos, nos trajeron un ticket impreso de la caja con los disponibles, muy mala selección al del precio en tienda. Ya después de pagar y salir una persona se nos acercó para pedirnos un “ticket de salida” el cual nunca nos dieron al pagar, fue muy desagradable. Solo tratan bien a sus amigos.

Ricardo and Santiago are our bartender and chef. Ricardo started his career running for Bubba Gump Shrimp in Cancun airport, after trying to sell time shares to tourists. After a few jobs around the Crew , he trades Cancun for Mexico City to train under highly accomplished chefs.A couple years ago he opens in Bacalar, in partnership with many of his friends and acquaintances. Two years later, he is building his dream. It has not been easy, they easily work past each day, between closing, prepping for the next day, books, and cleaning. During the day, he takes calls from suppliers and handles staffing issues. The work is long, the days are hard, but the end result is scary good.Every meal starts with sourdough rye and an eggplant, butter spread that is pitch black with smoked onion powder. There is something base pleasure about fresh, in-house baked bread and a butter spread. But it’s so elevated with the eggplant puree; almost like baba ganoush. There is also a drizzle of coriander oil, uncommon because it is used properly and makes a great addition to the dish.Crudo is one of the best things I’ve ever eaten. The mustard seeds are mild with a pleasant pop, the rainbow radish a little bitter and crunchy. The avocado puree adds creaminess. The seabass is fresh and half-cured in the sauce that starts very sharp from the limon and vinegar, spicy from the serrano peppers and then levels and levels of umani from soy and sesame oil. As the umani dissipates, the sea bass comes to competition, leaving with a delicious expression of seafood. It is one of those complete bites that takes a rollercoaster of texture, flavor, and experiences.The short rib is a very generous portion, You can tell the quality of the cut right away; it’s just nearly spoon tender; enough to separate the fibers but not cut. The glazed sauce is drizzled over, buttery and sticky. The potato puree quenelles are silky smooth and an excellent complement to the pan sauce and the short rib.The pappardelle might be my favorite. The beef in the tomato sauce has a delicious balance of sweet and savory, accented by the parmesan cheese flakes. The pasta is perfect, nowhere to hide in the thick pasta sheets. The chew is perfect between soft and firm, giving each mouthful a luxurious feel but hearty finish. It makes for a supremely satisfying bowl, easily hounded down your gullet and greedily lapping the sauce.The lobster risotto has a seafood stock depth that is fantastic. You can taste in stock, the multitudes of flavor, very umani, very of the sea, and thicken from the starch of the rice. The risotto is cooked perfectly, every grain the same. The lobster portion is generous with a large tail adorning the rice.Dessert is a panna cotta with starfruit and a caramel sauce. The texture is a perfect mousse, thick and airy at the same time. It’s beautifully plated. The starfruit is tangy and sour which pairs so well with the creamy dessertThe drinks too were excellently balanced.The Flor de Mayo is our favorite. The smokey salt on the passion fruit is beautiful, the smoking process makes the salt more palatable which for someone who hates salt rims, is a wonderful switch up. The almond blitz gives a creaminess, on top of the sharp lemon/passion fruit combination that really compliments each other well.The Ciricote is a beautiful red hue. The hibiscus juice is very refreshing. Also rimed with the black salt which brings a different balance to the sharp sorrel.The Chechen is very tangy, the pineapple and tequila makes for a classic combination.

Great food and atmosphere. Greetings for fantastic waiter Pablo who knew where Luxembourg is