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Restaurant of the Month: Casa de Piedra at Hacienda Xcanatún

02 december 2008
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Each month Yucatan Today visits a restaurant in order to describe what it has to offer. This is not a review; it is a summary of the menu, service, ambience, prices, and opening hours.

 

August 2011

 

Casa de Piedra restaurant is located at Hacienda Xcanatún, a beautifully restored hacienda, with indoor and terrace dining. Your meal can be accompanied by live piano music Thursdays through Sundays at noon, and live jazz on Friday and Saturday nights.

 

Dining at Casa de Piedra at Hacienda Xcanatún is a special treat to be indulged in. The ambience, food, and service are all exquisite. It is no surprise that the restaurant has received awards from the Federal Tourism Secretary, the 4 diamond award from AAA, and the Star Diamond Award of the American Academy of Hospitality Sciences.

 

Frequent Xcanatún diners know that Casa de Piedra prides itself on serving what people want. If there is an item from a previous menu that you would love to have, with a little advance notice they will prepare it for you. If you want to substitute one dish for another, your request will be honored. They use local ingredients with French technique, and the culture of Yucatán is also present in the list of Yucatecan specialties. Oysters on the half shell from Baja California (flown in fresh every Thursday) are prepared with salsa Maya, or baked Rockefeller style with spinach au gratin. All ingredients at Casa de Piedra are fresh and lovingly assembled.

 

Four of us recently treated ourselves to dinner at Casa de Piedra. We started our evening with appetizers: the special soup of the day made with cream of apple and curry; the Xcanatún Roasted Beet and Orange Salad over Mixed Greens with Goat Cheese and Orange Vinaigrette; the  Iceberg Wedge with Tomatoes and Bacon Vinaigrette; and the Salad of Tomato, Goat Cheese and Serrano Ham with Basil-Balsamic Reduction. All were beautifully presented and tasted heavenly. For the main course we had the special filet of salmon; the Fetuccini with Pesto of Hoja Santa, Valladolid smoked Sausage, Prawns and Octopus; the Beef Filet in Cochinita Pibil Sauce over Grilled Red Onions; and the Fresh Sesame Crusted Tuna with Soy and Citrus Reduction, Wasabi-Mashed Potatoes and Heart of Romaine. Every dish was perfectly prepared and just the right amount. For dessert we ordered and shared the two specials: a divine chocolate torte and a baked apple crisp with vanilla ice cream. Both were melt-in-your-mouth delicious. Accompanied by a bottle of wine, coffee with dessert, and a trio of musicians, the evening was unforgettable.

 

September is the month of Mexican independence, and to celebrate, Chef José Vázquez prepares a spectacular menu with many classic Mexican ingredients. Not all of these items are available every day; call ahead to see what is featured. You can begin with one of Xcanatún´s famous traditional margaritas, or a shot of white tequila accompanied by their house sangrita. Appetizers: Escamoles with Green Sauce and House Tortillas; Ceviche Bandera with Fish, Octopus, and Chivitas (sea snails); Shrimp Cocktail Penca Brava Style; Crab Cake with Lima Aioli and Roasted Habanero; and Pork Crackling Sopes with Nopal Cactus Salad. Main course: Traditional Chile en Nogada (Poblano Chile in Fresh Walnut Sauce), or Fusion version served with Duck Confit; Poblano Chile filled with Pork Confit Tamal with Mole; Grilled Beef Filet with Asparagus Gratin and Pipian and Chaya Sauce; Three Chile-Glazed Salmon Filet with Cilantro Rice and Mango Vinaigrette; and Grouper Filet with Grated Zucchini Flakes, Mashed Potatoes and Chipotle Brown Butter Sauce. Dessert: Tequila-Glazed Pineapple with Nopal Cactus Ice Cream; Coconut Filled Candied Poblano Chile with Tropical Sauce; Tequila-Infused Key Lime Pie; and Churros with Chocolate Sauce.

 

For Christmas Eve and New Year's Eve there are special menus at a fixed price. Reservations are a must. Both include homemade breads, champagne, and a dessert buffet, and for Christmas Eve there is a special kids' menu, too. New Year's Eve is of course accompanied by live music and the obligatory 12 grapes at midnight. The Christmas Eve menu offers various selections for appetizers and soups, and then a main course. The New Year's Eve menu begins with appetizers, then has a choice of soups and then a main course.

 

At Hacienda Xcanatún there is something for every taste, with special touches to make your dining experience an unforgettable memory. Whatever time of day you decide to go, your meal will be perfect from beginning to mouth-watering end.

 

Location: Just north of Merida on the road to Progreso. Price for two including wine, appetizers, main courses, shared dessert and coffee: $950 pesos. Hours: Breakfast daily from 8 am to 11:30 am. Lunch and dinner Monday-Saturday from 1 pm to 11 pm. Sunday hours are from 8 am to 11:30 am and 1 pm to 9 pm.

 

Tel. (999) 930 2140

www.xcanatun.com

 

Click here to read more Restaurants of the Month.

 

Yucatán Today

Author: Yucatán Today

Yucatán Today, la compañera del viajero, es un medio bilingüe de información turística sobre destinos, cultura, gastronomía y el qué hacer en Yucatán con 36 años de trayectoria.

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