Featuring lagoon views, this restaurant is just past the main lobby at Fairmont Mayakoba and is open to the public—if you're not a guest at the hotel, arrive early to explore the grounds, on a boat tour that winds through Mayakoba's waterways. Then get ready to feast, on molecular-gastronomy-engineered dishes like foie gras terrine with vanilla reduction, burnt peach, brioche bread, and sweet wine jelly. Savory veal cheeks can be served with unique sides like truffle mac-and-cheese or guajillo chile mushrooms. More traditional are desserts, including a bitter chocolate fondant with pear ice cream. All ingredients are local, organic, and sustainable, including the lobster from Sian Ka'an Biosphere. Those with specific diet restrictions should peruse the Lifestyle Cuisine Menu, specializing in macrobiotic, raw and vegan diets.