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Huniik

Mérida

Immersive, detail-driven dining from ultimate proponent of new Yucatecan cuisine

On the Pass

Carlos Roberto Solis Azarcoya

Pastry Chef

Erick Alejandro Uc Ucan

Where are we: Mérida is the capital of the Yucatán province, situated on a peninsula in Mexico’s south-eastern corner. The region is most famous for its Riviera Maya coastline, home to world-leading resorts and tourist-heavy Cancun, but Merida is Yucatán’s cultural and historical heart.

Man on a mission: Huniik is the fine dining flagship of Mérida-born chef Roberto Solis, who is the founder and driving force behind nueva cocina yucateca (new Yucatecan cuisine) – a movement that seeks to represent and develop the region’s food and gastronomy by blending locality, tradition and culinary innovation. Solis, who previously worked across the world in a range of luminary restaurants including Per Se in New York and Narisawa in Tokyo, also operates three other dining spots in his hometown, including his name-making original, Néctar.

Striking space: A pink-accented townhouse exterior masks a stunning space inside, created by Cuban artist Jorge Pardo. The interior stone walls evoke the region’s famous cenotes (natural water pools), while furnishings and artworks are inspired by local artisanal crafts. Every detail in the intimate but airy 16-seat dining room is beautifully executed, from table decorations to the menus themselves.

On the menu: Solis and his team present a 12-course tasting menu from the open kitchen that marries punchy Mexican flavours with contemporary presentations. The dishes are all centred on the region’s distinctive and sustainably sourced ingredients, with examples such as yellowfin tuna and Yucatecan ponzu wrapped in a hoja santa ‘flute’, or a dessert of mango with recado negro (charcoal-roasted chilli paste), coconut foam and coconut ice cream.

One of a kind: Huniik translates as ‘unique spirit’ from the Mayan language – and Solis aims for guests to be immersed in Yucatecan heritage as part of their dining experience.

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