Chef Roberto Solís' kitchen is designed to create an intimate experience between diners and the dishes presented. In a cozy space (only admits 16 diners). Start with a cucumber consommé, after the Bocol (typical in Yucatán) with citrus gel, almond milk, herb oil and chile oil.

For diners in search of a more refined take on Mérida’s culinary offerings, Huniik provides an elegant yet approachable experience, making it the best restaurant in Merida Mexico for fine dining. The restaurant’s sleek, contemporary design sets the stage for a menu that highlights the freshest ingredients sourced from local farms and fishermen. Vanguard chef Roberto Solis is at Huniik’s helm, who is passionate about bringing out the natural flavors of these ingredients, whether it’s through a delicate ceviche made with just-caught fish, or a perfectly grilled steak accompanied by a smoky habanero sauce.

If you watched the Yucatán episode of CNN’s Eva Longoria: Searching for Mexico, you saw her step into the gastronomic enclave of Huniik: a love letter to Maya origin cuisine from Merida-born chef and culinary wunderkind Roberto Solís. Textured stone walls, traditional pasta tiled floors and moody lighting set the stage for the tasting menu-only experience, where an open kitchen serves nine artful courses rooted in ancestral flavors and region-sourced ingredients. The eight-table eatery is the only Relais & Chateaux culinary concept in the Yucatan Peninsula; one of five in all of Mexico.

You can sample dishes such as Mayan octopus with tomato sauce, avocado, Valladolid sausage, cotija cheese, red onion at Nectar, or textures of refried beans at Huniik. At Tatemar, chef Sara Arnaud applies the tatemado technique to local seafood and meats, cooking them over a direct flame until they are almost charred. At K'u'uk, sample the tasting menu created by Pedro Evia and Eduardo Rukos that exclusively uses Yucatán ingredients; try their sopa de lima.

After a mandatory nap, we ate dinner at Chef Roberto’s most recent opening in Mérida’s historic center, a fine dining destination called Huniik. This was the night prior to Hokol Vuh and we knew all 18 guest chefs would be busy preparing for the festival. What we didn’t realize was on this night Huniik decided not to open to the public, but still kept our reservation - which I had made back in September - so when we arrived, we were the only diners there!.

Huniik: Envisioned by chef Roberto Solís, Huniik caters to a maximum of 16 diners. Designed without walls by Cuban artist Jorge Pardo, the open kitchen serves as a focal point, fostering dialogue and allowing visitors to witness the culinary process. Solís and team curate contemporary yet personal Yucatecan dishes, showcasing local, seasonal ingredients acquired through fair trade partnerships with small producers.

Let’s just get it out of the way that the chef, Roberto Solís, is kind of a big deal. The Mérida native has stints in famous kitchens from Per Se in Manhattan to Les Créations in Tokyo. He made his name at Nectar, and has enriched his reputation all the more at Huniik, a smart, open-kitchen restaurant with “new Yucatecan cuisine” on Calle 60, across from Parque Santa Ana.

For a special occasion, chefs Roberto Solis and Pedro Evia offer signature tasting menus at their respective restaurants, Huniik and K’u’uk. If you need a break from Mexican cuisine, let Chef Alex Mendez transport your palate to France at Astro Bistro & Spirits. For the ultimate splurge, make the 45-minute drive out of town to the stunning Chablé Resort.

It is right across from Santa Ana Park in the heart of the Centro. As you walk in you see the sleek design of a stone wall and pastel-colored chandeliers. The art and decoration are designed by artist and Solis’s partner Jorge Pardo.

While Nectar is still one of the most important restaurants in the city, Solís also recently opened Huniik, a more casual dining experience that conveys modern Yucatecan cuisine.

At Huniik, chef Roberto Solís innovates with regional, seasonal ingredients to create “Yucatán cuisine as contemporary as it is personal.