Kuuk, meaning "sprout" in Mayan, offers the most unique dining experience in Mérida. The cutting-edge menu features eight courses, each prepared using molecular gastronomy and fresh ingredients, most of which are grown on-site. Many of the Yucatecan dishes are cooked in the custom built "pibil" oven, a modernized version of the underground cooking method that gives food that smoky flavor. Although small, each course is a work of art, like the dollops of baby pumpkin sprinkled with goat cheese the texture of powdered snow. Each course will leave you scratching your head in bewilderment, including the transparent potatoes as thin as tissue paper and the onion soup paired with crispy onion and bacon orbs that melt in your mouth. Desserts are sprinkled with dehydrated berries, honey-soaked pumpkin seeds, and cilantro pieces that look more like Skittles. This place is chic in every sense of the word, from the cutlery and decor to the wine cellar and suave waiters dressed in black and grey. Plan to stay a while since the entire dining experience takes between two and three hours. Lunch is served 1–5, the bar is open 5–7:30, and dinner is from 7:30 pm–1 am.
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