Chef Yvonne Villiger works wonders with fresh fish—if the wahoo with capers and black olives is on the menu, don't miss it. But Guido's is best known for pizzas that are baked in a wood-burning oven and served by an incredibly attentive staff. Enjoy a pitcher of delicious sangria in the pleasant, roomy courtyard.
Aug 28, 2008
Many diving friends had told me not to miss eating at Guido's on my trip to Cozumel. What they didn't tell me is that I should do it on my first day so I could eat there more. I saved it for my last night. From the moment you walk in you are greeted with the great smell of whatever is cooking in their wood fired oven and the friendly personnel. At first I thought the place was empty because I didn't realize the main part of the restaurant was
in the courtyard. Most of the people I saw seemed like locals which is always a good thing in touristy destinations. Even though my waiter recommended the lasagna which is one of the cheaper items on the menu I decided to try day's fish special as a main course and the wahoo carpaccio to start. The wine list was nicely selected and offered a variety of grapes and regions. Since the rest of my group wanted their famous sangria I settled for a carafe of Pinot Grigio. The Coconut ice cream with kahlua rounded off a great dinner. But there was one thing that motivated me to write this review. At the top of the menu the state that they abstain from using environmentally sensitive species such as grouper and conch. I didn't see this in any other restaurant in Cozumel. It seems that an island that lives off of divers should be more aware of these things. Kudos for taking the initiative! Overall, the best food I had and not as expensive as the other 3 "good" restaurants I went to.