A new, notable resort where one could discover a variety of international flavors entwined with traditional Mexican cuisine is Haven Riviera Cancun Resort & Spa, located less than 15 minutes away from Cancun International Airport. Haven Resort is an all-inclusive and adults-only beachfront resort. After its grand opening last fall, Haven Riviera has quickly emerged as the epicenter of “Cancun 2.0,” where the resorts are away from the touristy Zona Hotelera strip and are instead surrounded by mesmerizing ocean views.
Several fine dining options await guests inside the resort. There’s the chance to savor cuisine from its 11 restaurants and bars.
Guests can start their day with morning yoga on Mondays and Wednesdays at 8 AM, or with a brisk walk along the white sand. Then enjoy a full breakfast at Flavours. Offering a wide variety of artisan and local fare, breakfast includes an expansive selection of culinary stations from traditional Mexican cuisine to a juice and smoothie bar, dozens of options for fresh fruit, a hot and cold cereal bar, granola, freshly made omelets and waffles, breakfast pastries, sweet breads, coffee, tea, and much more.
An option for lunch is Vora Mar, just steps away from the main pool, where a DJ will perform on select afternoons. Plenty of cooking stations await, including fresh seafood and pasta, a classic wood-fired oven, and a full salad bar. Its desserts are so delicious as well, and there is also self-serve hard ice cream and toppings. If guests return in the evenings, they can enjoy a full antipasto buffet, a la carte offerings, and fresh seafood all prepared to order. On select afternoons and evenings, I especially enjoyed the fresh paella and crab legs.
During our first evening, we dined at Satsu, Haven’s Asian Fusion restaurant, and sat at the Teppanyaki station to view the art and show of Japanese cooking. We enjoyed sushi a la carte and freshly grilled meat, seafood, rice, and vegetables from the hibachi grill.
The next night I dined at Olios, the Mediterranean restaurant that features an a la carte menu of perfectly portioned dishes that represent both the land and sea. And if one wishes to enhance the dining experience, Olios offers the special Chef’s Table that features a gourmet tasting menu. My favorites included the beet salad with Arbequina oil crumbs, feta cheese, and pine nuts; and seared seabass in shellfish crustacean’s juice with seasonal vegetables, tarragon aroma, and clams. Desserts that evening were tiramisu and a chocolate brownie.
Next was Agua Bendita, a blend of contemporary Mexican cuisine with a classic steak house. Incredible dishes once again. I started with house-made chips, guacamole, and a variety of four salsas. For my entrée, I had the grilled honey salmon with grain mustard, with sides of rice and plantains.
In the evening, I would enjoy cappuccinos at Mocaccino Deli, which offers freshly brewed coffee, tea, espresso beverages, liqueurs, and hand-scooped ice cream with a variety of toppings. It also offered a variety of cakes, sweet breads, and pastries. My favorite was the Guava Cake.
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