Dining at Unico 2087

Restaurants

Dining at UNICO 20°87° is not a singular experience, but rather a multi-sensory adventure, with constantly changing tastes, textures, and sensations. While locally-sourced ingredients are a staple at every restaurant and bar, the offerings are a diverse mix of international flavors. 

Our restaurants vary from elevated fine dining to casual beachside buffet. Similarly the cuisine ranges from simple and healthy to wonderfully indulgent. With a wealth of carefully executed options, and an exciting rotating chef concept, UNICO 20°87° is a haven for any who love food.

To more closely connect with the culinary innovations of modern Mexican cuisine, we implemented a rotating chef program at our restaurant Cueva Siete. The first to head up the kitchen is Chef Christian Bravo. Born and raised in Puebla, Chef Bravo has cooked all over Mexico and Spain, and even competed on Top Chef Mexico. Today he works as a Special Events Chef and runs his own catering company.

Mi Carisa Restaurant Logo

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.

Open Daily 6:00 pm - 11:00 pm.

Breakfast: 7:00 am - 11:00 am

Breakfast MenuMenu

Cueva Siete Logo

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 former Top Chef Mexico contestant, Christian Bravo with a distinguished take on both familiar, and lesser known, Mexican dishes.

Open for dinner: 6:00 pm - 11:00 pm.
Dress code: smart, beach casual.

APPETIZERS

Yucatecan Caesar Salad
Lettuce hearts with caesar chaya dressing on a salbute (Yucatecan tostada), served with a textured Queso de bola, Yucatecan cilantro, and a citrus oregano vinaigrette.

Venison Carpaccio
Thin slices of smoked venison topped with cherry tomato confit & thinly sliced avocado and radish. Garnished with lime, cilantro, and fried chaya.

Tuna Aguachile
Marinated raw tuna with a black recado sauce, served chilled atop a bed of crushed ice.

Pork And Beef Tongue Salbute
Puffed, fried tortilla topped with beef tongue and pork, stewed in a Valladolid-style tomato sauce. Garnished with avocado, red onion, and egg yolk.

Shrimp & Tuna Hamburger
Ground shrimp and tuna patty, spiced with Xcatic chiles and topped with cucumber, radish, bean sprouts, and a morita chile sauce.

Grilled Portobello Burger
Portobello patty prepared with red recado spiced Xcatic chiles, and topped with cucumber, radish, bean sprouts and morita chile sauce.

Salbut of Fried Squash
with avocado and cherry tomato.

MAINCOURSES

Penne Rigate with Queso De Bola Cream
Sautéed penne, mussels, Yucatecan squash, and smoked Valladolid pork sausage, served with a creamy queso de bola sauce and tomato confit.

Fish Balam
Locally caught fish, marinated in red recado and served over plantain leaves in a jus reduction with turnips, mint, potatoes, and carrots. Accompanied by a house-made honey aioli sauce.

Chicken Pipian
Tender chicken breast in hoja santa pipian sauce, served with chaya mojo potatoes, and crisped queso de bola with bacon.

Slow-Roasted Pork Cut Filet
Slow-roasted filet of pork, served with a chickpea puree, cilantro & bean relish, and roasted cauliflower. Garnished with a dusting of fresh oregano.

Xcatic Beef Filet
Juicy filet of beef in a sauce of local Xcatic chiles, served with pumpkin seeds and chaya.

Xtabentun Duck L’orange
Duck breast with Xtabentun liqueur reduction, served with sweet plantain puree, “buried” carrots & corn, and caramelized lime zest.

Rack of Lamb
Seared black recado marinated rack of lamb, served with onion, poached egg, and puffed, fried tortilla.

Traditional Cochinita Pibil
Slow cooked pork, spiced with achiote, sour orange and homemade tortilla.

CRAFT A CUSTOM COCKTAIL

Follow these easy steps to create your own libation

STEP 1: Choose Your Liquor; Tequila or Mezcal
STEP 2: Choose Your Ingredient Mix
Mint and Cucumber | Allspice and Cinnamon | Mango and Ginger
Passion fruit and Strawberry | Tamarind and Rosemary | Guava
Watermelon and Basil | Pineapple and Anise
STEP 3: Ask For It; Frozen or on the Rocks


DESSERTS

Stewed Pineapple
Served with coconut sorbet, a puffed fritter, Xtabentun liqueur foam, and dusted with romero powder.

Preserved Papaya
Served with a Queso de bola foam, cinnamon syrup, and citrus zest.

Molten Chocolate
Served with caramelized syrup, pumpkin seed ice cream and fried sweet plantain.

Panna Cotta Xtabentun
Panna cotta made with Xtabentun liqueur, and served with a chaya and passion fruit soup and dehydrated red fruit.

Mura House Logo

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.

Open for dinner: 5:00 pm - 11:00 pm.
Dress code: smart, beach casual.

SAL ADS & SOUP

SEAWEED SALAD
Marinated in Asian vinaigrette sauce; Served with crab sticks, rice noodles & vegetables

GRILLED EDAMAME
Served with eel sauce, togarashi & garlic; Garnished with toasted sesame seeds

NOODLE SOUP
Served with beef stew, cinnamon, anise & coriander seeds

TORI
Ginger soup, soy, shiitake, rice noodles, chicken & wakame


STARTERS

VEAL CARPACCIO
Served with eel sauce, caramelized onions & wasabi mayonnaise

VEGETABLES TEMPURA
Served with tentsuyu sauce & toasted sesame seeds

TUNA TATAKI
Tuna loin, flash-seared & served with a fresh Asian salad


RICE & PASTA

LOBSTER SERVED WITH RICE
Served with oriental spices, shiitake, pineapple, oyster sauce & assorted vegetables

YAKISOBA
Wok-fried noodles with veal steak & al dente vegetables, wok-fried


SUSHI BAR

M A K I

OSAKÍ ROLL
Masago, crab sticks, avocado & eel with tempura chipotle sauce

OKINAWA ROLL
Smoked salmon, avocado, crab & eel sauce

CALIFORNIA ROLL
Crab caviar, avocado, kanikama & cucumber

SPICY TUNA
Tuna, avocado, chives & chipotle sauce

PHIL ADELPHIA ROLL
Salmon, Philadelphia Cream Cheese & avocado

VEGGIE ROLL
Avocado, Japanese lettuce, asparagus, carrot, chives & romaine lettuce

MURA ROLL
Avocado, salmon, tempura, teriyaki sauce, squid, romaine lettuce & chipotle tuna

SASHIMI

TRILOGIES
Choose 3 sashimi styles & add salmon, tuna, octopus or hamachi

LOBSTER SASHIMI
Lobster sashimi served with ponzu sauce & onion


NIGIRI

MACKEREL
Mackerel with raw & pickled onion

IKA
Squid & ponzu sauce

TAKO
Octopus

TAMAGO
Oriental omelette garnished with tobico

KANI KAMA
Crab sticks

EBI
Shrimp

TERIYAKI STEAK
Grilled steak served with teriyaki sauce & toasted sesame seeds

GRILLED OCTOPUS
Crunchy grilled octopus, glazed in tamarind sauce, and accompanied by cambray-style onions

UNAGI
Eel & toasted sesame seeds

SAKE
Fresh salmon

MAGURO
Fresh tuna loin


BENTO BOX

Assorted Bento Box prepared with Chef’s choice of nigiri, maki and sashimi


TEPPANYAKI

YAKIMESHI RICE
Ham-cured pork, carrot, chives, Chinese root, oyster sauce & teriyaki sauce

NIKU YASAI I TAME
Steak in teriyaki sauce, ginger, mustard leaves & sesame seeds

TERIYAKI CHICKEN
Chicken in teriyaki sauce, garlic, ginger & toasted sesame seeds

EBI TONKATSU
Shrimp in tonkatsu sauce, accompanied with carrots, broccoli & soy

YASAI ITAME
Shiitake mushrooms, Chinese cabbage, peppers, onion, Chinese roots, chives, teriyaki sauce & toasted sesame seeds

TERIYAKI SCALLOPS
With mustard leaves and a dash of salt

YAKITORI BAR

HOISIN SHRIMPS
Glazed Hoisin shrimps served with sake & leek

TERIYAKI STEAK
Grilled steak served with teriyaki sauce & toasted sesame seeds

CHICKEN CURRY
Chicken breast marinated in yogurt & curry; Served with coconut sate sauce & tamarind

GRILLED OCTOPUS
Crunchy grilled octopus, glazed in tamarind sauce,
served with cambray-style onions


MEAT AND FISH

KATSUDON
Bowl of Japanese rice topped with pork f ilet, egg prepared with soy and chives

GRILLED DUCK BREAST
In teriyaki sauce accompanied with wok-fried vegetables and toasted sesame seeds

GRILLED SALMON
Spicy sriracha sauce accompanied f ive spice vegetable rice


DESSERTS

TEMPURA ICE CREAM
Vanilla tempura ice cream on tamarind scented sake

MOCHI
Homemade Japanese rice cake with craft ginger & basil ice cream

COCONUT TAPIOCA
With mango bits & a touch of matcha

PUDDING
Peanut pudding & chocolate-scented coffee

2087 Restaurante

Incorporating the hotel’s coordinates into its name, 20.87 Restaurant—the hotel's casual beachside venue—aims to capture the heart of the UNICO 20°87° experience. The 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. 

Breakfast: 7:00 am - 11:00 am.
Lunch: 12:30 pm - 4:30 pm.
Dinner: 6:00 pm - 11:00 pm.
Dress code: casual.

Menu

Cafe Inez logo

Cafe Inez is UNICO 20°87°’s own 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. 

Open daily: 6:00 am - 2:00 am.
Dress code: smart, beach casual.

Menu