TIERRA CRIOLLA

It is said to be one of the best restaurants in the city, but it is above all the one where the cuisine is the most creative, since it combines regional products with the knowledge and techniques of more Mediterranean cuisines: faux filet, salmon pasta, Galician braised octopus, butter escamoles (larvae of ants), regional cheeses (provolone de Tenosique), bitter chocolate volcano with passion fruit ice cream. That's all said and done.