Casa Rolandi

Casa Rolandi Review

The secret to this restaurant's success is its creative handling of Swiss and Italian cuisine. Be sure to try the carpaccio di pesce (thin slices of fresh raw fish), the cheese fondue, or the mesquite-grilled rib eye. Appetizers are also tempting: there's puff bread from a wood-burning oven and a huge salad and antipasto bar. For something with a bit more local flavor, try the restaurant's specialty Gamberoni dei Re Maya—jumbo shrimp baked in banana leaves and topped with a special Mayan sauce. The beautiful dining room and attentive service might make you want to stay for hours, and there are pleasant lagoon views from the spacious terrace.