One of Cancun’s more formal and most expensive restaurants, lagoon-side Harry’s dry-ages its USDA prime beef in-house. It also grills its fish on a prarilla, and offers an impressive raw bar. But be warned, this is no locavore menu—lobster comes from Maine, the King Crab from Alaska, the sea bass Chilean. It’s where the big shots come to eat to get a taste of things back home. The best tables are on the terrace, where a delicious start is Kobe beef carpaccio, followed by—why not?—surf n’ turf.
- Open Hours: Monday to Sunday from 01:00 PM to 01:00 AM
- Credit Cards Accepted: visa, mastercard, amex