Although Grand Fiesta Americana Coral Beach in Cancún is transitioning into a modern property to compete with its flashy newer neighbors, its faithful customers continue to return thanks to its dining offerings, which includes AAA Five Diamond-rated Le Basilic and flagship restaurant La Joya, long cited as one of Cancún’s best Mexican restaurants.

This summer, however, a new foundation of fine dining was figuratively and literally established on the property’s ground floor with the opening of three new restaurants: Havanna Club Steakhouse + Latin Lounge, Torii-The Pacific Rim and Chianti-Il Consorzio. As one would expect, each restaurant has its own distinctive décor, mood, cocktail offerings (created by newly appointed head mixologist Alexander Moo) and entertainment. While expanding the culinary offerings is right in line with the broadening palates of 21^st-century travelers, what’s even more important is what’s being served at all three venues is consistent, fresh and delicious. Better still, there is plenty of offerings for vegetarians, vegans and pescatarians.

Torii-The Pacific Rim © Elyse Glickman

Havanna Club-Steak & Latin Lounge, conceived as an Argentinian-Mexican steakhouse, offers several made-to-order cuts prepped and seared tableside on a Basque-style grill over locally sourced wood from the region. There is also a zesty mix of inventive starters as well as other steakhouse standards such as short ribs and fish filet mains. Menu highlights include ribeye Tiradito, au gratin cheese and chorizo, onion soup, short rib main, and Chimichurri grilled chicken. If your timing is right, there’s a nightly tango show with the meal, and if you stay up late, an opportunity to experience it as a nightclub and bar.

Torii-The Pacific Rim checks the teppanyaki/omakase format (performance cooking and multiple courses), sushi bar and Pacific-Rim (think tempuras, Szechuan beef, Kung Pao chicken and pad Thai) boxes. The ingredients are superb (Wagyu A5, chicken and seafood), and there’s something refreshing about seeing your dinner being prepared with a Latin flair by talented and energetic young cooks. However, the most impressive of the trio is Chianti-Il Consorzio. The salads, garlic soup, Sicilian-style arancini, catch-of-the-day fish preparations, housemade Cacio e Pepe and carbonara pasta, lemon sorbetto, and other dishes are so spot on we were shocked to learn lead chef Juan Carlos Gonzalez had not trained in Italy … though clearly his cosmopolitan restaurant experience in Mexico City serves him well.

© Elyse Glickman

While the three restaurants are open only for dinner and on certain days of the week, Nah K’aax is worth at least one visit as its menus are sure to please die-hard street taco fanatics, as well as those looking for a welcome alternative to buffet dining. Its casual beach setting can be described as Tulum-meets-Bali, and during lunch hour, tried-and-true classic tacos (grilled or fried fish tacos, carne asada and vegetarian) are subtly jazzed up with Asian-inspired condiments. By night, more creative, fusion-y items are on the menu.