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While Mura House draws flavors and techniques from throughout Asia, with a concentration on Japan, its cuisine is guided by three principles: the harmony of flavor, precision through preparation, and quality of ingredients. The restaurant aims to achieve a balance between tradition and uniqueness by bringing together three different styles of Japanese cuisine: teppanyaki, yakitori and sushi.
Executive Chef: Jose Fernando Ocampo
Named for the seven origin caves of Mayan mythos, Cueva Siete or Cave Seven derives its inspiration from all that is Yucatecan. This regionally focused concept aims to harness the mysticism and reverence of Mayan culture, serving dishes deeply rooted in Mexican flavors and traditions. Cueva Siete is unique as a strong, chef-driven concept where the chef will be rotated every so often. First to take the reins is Christian Bravo, former Top Chef Mexico contestant, with a distinguished take on both familiar, and lesser known, Mexican dishes.
Executive Chef: Christian Bravo
Manager: Pierre Ferchaud
Mi Carisa is a love letter to the romantic coastlines and flavors of the Mediterranean. UNICO 20°87°'s most elevated dining experience, Mi Carisa focuses on the traditions and practices of coastal Italian cuisine. That culinary heritage is most deeply honored in the form of a beautiful wood-burning oven, imparting a wonderful smoky flavor to everything that passes through it. The warm, intimate setting lets each bite convey a sincere affection for the coastal Italian kitchen.
Incorporating the hotel’s coordinates into its name, Restaurant 20°87° — the hotel's casual beach-side venue — aims to capture the heart of the UNICO 20°87° experience. This dining experience is fitting with a concept that shifts throughout the day: from a bountifully diverse morning buffet—think fresh juices, eggs to order, and house-baked Mexican pastries—to a classic grill in the evenings, serving up choice cuts of steak and fish.
Cafe Inez is the hotel's take on European café culture: an important social gathering setting, often a stopping off point in between activities. A way to refuel, rejuvenate and recharge. Fresh juices, coffee, tea and baked goods are served in the morning while the menu transitions to sandwiches, paninis and meal-sized salads for lunch and dinner.
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