This includes info about cleaning, sanitizing, social distancing, and usage of personal protective equipment. Learn more.
- Surfaces sanitized between seatings
- Common areas deep cleaned daily
- Distancing maintained in common areas
- Extra space between tables
- Sick staff prohibited in the workplace
Second time. We will be back for sure.
Huniks. Chef and staff create a wonderful memorable dining experience for you. Each evening the chef creates a unique 9 course tasting menu. 6 savory and 3 sweet. He puts wonderful twists on traditional Yucatan dishes and ingredients. The staff were attentive without being overbearing. While the food is haute cuisine the staff and place lack the pretentiousness that often comes with this type of food. I really appreciate how comfortable you felt. In fact there isn't a separate room for the kitchen. You can watch them prepare each dish just as you would if you were fortunate enough to be friends and visit his home. Be adventurous and let them guide you through a fabulous evening of dishes you won't have anywhere else. Thanks for a memorable valentines meal that we won't forget.
El concepto es una cocina de autor donde el chef prepara un menú dedicado para sus comensales, bajo reserva.
Ese es el concepto y que conozco perfectamente en la cd de México, EEUU y Europa... aquí la experiencia es pésima y no lo vale.
El personal hace su mejor esfuerzo pero habla con miedo y el chef no les da herramientas para vender el producto.
El chef nunca se presenta ni para explicar sus platos y el por qué de la presentación de los mismos, es grosero con su personal cuando está ‘saturado’, eso se evitaría limitando el tamaño de las mesas que acepta (solo éramos 2 mesas, la nuestra de 2 y otra de 14 personas).
El que supongo era el primer cocinero (con barba larga) metía la misma cuchara que usaba para probar un guisado, en más de uno y sin cambiarla o limpiarla (después de metérsela a la boca) pésimo.
El menú es cansado, difícil para ser degustación, no se entiende la secuencia, los platos en que se servían no estaban bien elegidos y era complicado comerlos, carecían de una composición armónica.
No recomiendan con qué maridar los platillos, el personal claramente no lo sabe porque pareciera que el chef tampoco o no le interesa.
Solo había salido tan molesto de una cafetería multipremiada en Brujas y nunca pensé que me fuera a pasar aquí.
El chef podrá ser mediático, posicionado, lo que gusten, eso no lo hace bueno y tampoco logra la misión de un restaurante: restaurar.
Solo recomiendo el pan fermentando de maíz, deberían venderlo para llevar, nada más.
Simply amazing. The space is beautiful, the service outstanding, and the cusine exceptional. It is an experience not to be missed in Merida. It might be considered pricy compared to other restaurants in Merida but it is worth every cent.
We had some tasty dishes, others were not memorable. We have high standards, so keep that in mind. We liked the tamale and sea snail dishes. Some people enjoyed the desserts. The cornbread was not moist or very tasty. The sopa de lima was EH as was the corn on the cob. The dish with caviar had far less caviar than the one pictured on instagram. Felt disappointed by that. Overall, because the dining scene is so small in Merida, it is worth going to if you love tasting menus as I do. However, I did not feel the value matched the price (1,600 pesos per person). I say that because I have had much better elsewhere, albeit in more "foodie" cities. We miiiight have (ok, we did) ordered Burger King after. The quantity of protein in dishes was sadly minimal. The sommelier was unable to offer a suggestion for a budget-friendly rose...it was almost like he isn't quite a sommelier but I could be wrong. We selected a white wine from France that was enjoyable. I ordered a vodka tonic that was surprisingly tasty. Fernanda, who runs the front of the house, is sincere and nice. In my opinion, the only reason this chef is famous in this city is because the competition is so minimal.
The restaurant was very disappointing. I was treating my friend to what I thought would be a wonderful dinning experience. I was embarrassed when it wasn’t. There was no choice, no written menu. I immediately said I have a shellfish allergy and questioned whether there was any shellfish. The waiter replied he could substitute some other fish. Two of the dishes were so salty I couldn’t eat them. My friend wanted a glass of wine, but there was only wine by the bottle. Overall, the restaurant was trendy, but at $95 a person they need to have more choices. A number of people have allergies to various foods these days.
the food was very good but there were no wine pairings available. there weren’t any wines available by the glass and no one in the restaurant was able to make offer any suggestions
We had a very enjoyable dinner with exceptional service. The food is innovative with some unique ingredients.
Huniik is rated 4 stars by 8 OpenTable diners.
You can book this restaurant by choosing the date, time and party size.