Chef Alejandro Ruiz is behind some of the most creative food in southern Mexico—rack of lamb in pineapple-and-vanilla sauce and venison tamales with mole are just a few examples. Wild game is featured heavily on the menu, though the kitchen also has a way with red snapper. Not one course falls short here: appetizers incorporate local herbs and greens, and desserts such as a guava tart with rose-petal sorbet perfectly balance citrus and sweetness. The specialty cocktails
are excellent, especially the sangria. The room is modern, open, airy, with white stucco walls, simple wooden tables and chairs, and a beamed ceiling. It's casual and effortlessly romantic. The restaurant shares a building with one of the finest art galleries in town, Galería Quetzalli, so you can browse after you eat.