Opened in 2021, Marina Bartolome may be a young restaurant, but it has a rich history. The family are original islanders, making their livelihood from the bounty of the sea. One just has to glance at the photos that adorn their gallery wall to see how deep the roots go into Isla Mujeres history. 

The marina is what one might call a one-stop-shop. A marina, restaurant with an air conditioned private function room, sports bar, take away counter, and small dipping pool, all under one roof. 

You enter the restaurant on Medina, just south of the ferry dock, and walk into a crisp, nautical restaurant at the foot of the marina. The location provides an expansive view of the water between Cancun and the island. It’s a perfect place for enjoying the sun set and fish and seafood recently caught in those very waters. 

Kath enjoyed the pera primavera cocktail. An delicious inventive creation of gin, white vermouth, pear, eureka lemon, agave and ginger ale.

On the day we dinned there, the catch of the day was fresh caught Mahi Mahi. This is a rarity as it’s low season for that fish. So, we started with appetizers that would feature this firm, white fish.

We selected the ceviche mixto on the recommendation of our server Angel. Piled high on a platter was whole shrimp, chunks of mahi mahi, octopus and calamari with chopped tomato, red onion, and cilantro.  The beautiful taste of fresh lime sparkled on your palate. 

We also really enjoyed the fish fritters. They were lightly battered, hot and crispy. Served with a spicy mayo and a side of guacamole that was topped with picked red onion. 

For main we both picked shrimp dishes. I had the garlic shrimp. I must confess, I was drawn to it by the anticipation of mashed potatoes, which did not disappoint. The potatoes were whipped to smooth perfection and full of buttery flavour, the side of corn was sweet and worked well against the salt of the large sautéed garlic shrimp. 

Kath selected the pasta Alfredo with shrimp. Served in a rich cream sauce, highlighted with white wine and citrus. It was a generous portion served with garlic toast.  

By this point we were very full, so packed up the leftover shrimp pasta and topped it with the garlic shrimp from my plate. It made a delicious dinner the next evening. We did somehow access enough tummy space to share some vanilla ice-cream. 

Marina Bartolome also hosts special events such as wine pairings and tequila tastings in a lovely, large air conditioned space that can also be booked for private events. 

Insider tip: The shrimp skewers that have topped the Isla Mujeres Food Page are from our visit in March 2024! I recall that they were sensational and so was the spicy octopus.

Kath’s quote: “The sea is the same as it has been since before men ever went on it in boats.” – Ernest Hemingway

Love never fails

One of the food related questions I see most often on Isla Facebook pages is “who has the BEST pizza?”. There are a few places that get the most endorsements from tourists and expats alike. But ask an Islander who they think has the best pizza, and you’ll get a resounding Pizza Rock as a reply!

The first pizza I ever had on Isla was in 2006 at Pizza Rock. Back when Centro was not packed with restaurants, Pizza Rock was the first pizza place on the island. It opened in 1997 making it one of the original restaurants on Hidalgo. It’s located between Jenny Penny and Oceans. The storefront is small and easy to miss, but the restaurant is deep with plenty of outdoor and indoor seating, including a private air conditioned party room, which on the night of our visit was hosting a quienceñero party for 20 people. 

Back in the day, owners Verónica and Orbelín had a humble little place with excellent pizza. Over the years, with the input of the next generation of the family, the restaurant has continued to evolve. The decor is more sophisticated and modern and a menu is more diverse. What hasn’t changed is the commitment to excellent quality and utter deliciousness. 

We were warmly welcomed by Carlos, fiancé of Camila. daughter of the owners. 

Kath started with a piña colada, garnished with a small white chrysanthemum, making it as pretty as it was delicious. Then we ordered an appetizer to allow ourselves a bit more time to contemplate our dinner choices.

Our appetizer of “bread with garlic and mushrooms” was a lovely version of cheese toast. The cheese pull of Mozzarella, the buttery crunch of the toasty bead, and its soft interior, tasted like home. 

For our mains we decided to do one pasta and one pizza. We asked Carlos for his favourite pasta and he said he liked the “Lemon” pasta. We selected fettuccine as our noodle, and added shrimp. The pasta was cooked al dente, and tossed with a lovely combination of bacon, onion, Parmesan and lemon. It was nice and light and the shrimp were tender and tasty. Served with a basket of lightly toasted, fluffy bread. The plate looked like a work of art. 

Then on to the star of the show as the name of the restaurant infers – the pizza. 

I have been visiting Isla for twenty years, the last few of which I have enjoyed extended stays of a couple of months at a time, so needless to say I have eaten a lot of pizza here. I have likely tried and enjoyed them all. And for me, this is the “best” pizza. The thing is, what makes for the “best” pizza, is based a lot on personal preference. 

Let’s start with what I think makes this my favourite, the crust. Not too thin, not too thick, it was absolutely melt-in -your-mouth tender. 

Next is the sauce, the fact that there was not too much of it, and it was subtle, was perfect for me. Lastly is the cheese, just enough to bring it all together without bogging it down. For toppings we had “Tropical chicken”, a combination of shredded chicken, bacon, onion and pineapple. We ordered a medium which provided leftovers to feed three people for lunch. It was equally as yummy the next day. 

Insider tip-If you truly want to feel like an islander, dine at Pizza Rock.

Kath’s quote: “When the moon hits the sky like a big pizza pie, that’s amore“.-Dean Martin

Love never fails.

Many years ago (when air fares were less expensive), we brought our now-grown children to the island. Our son and the boyfriend of our niece had a particularly good time. Even though the rest of us beached and dined as a group, these two would head off on their own. They found the cheapest watering holes AND the most delicious food! When Poc Chuc inhabited the main floor of a well known corner in Centro, that was their go to, whenever they needed to fill their bellies with sustenance as apposed to cerveza.

If you are not a Newbie you may have eaten at Poc Chuc too. I loved their good, wholesome local food and visitors must have too, because they were popular for almost forty years! If you miss them as I do, there is still a Poc Chuc on Juarez and the owners opened a bright little place about a year ago, called Restaurante Lupita. You must find it and visit! You can get there two ways. Isla Plaza is tucked into the back of the west side of Hidalgo and Lupita is on one of the corners of the Plaza. You can also get there by the most northern block of Juarez.

I have enjoyed one feed of coconut shrimp on the island but the recipe was a modification of the typical one served on Isla. Lupitas’ were butterflied and then pressed into long strands of coconut and then lightly fried. When they are perfectly cooked, as these were, they kind of snap when you bite into them. The plentiful crustaceans were served with a scoop of Mexican rice and a medley of little potatoes, carrots and chayote squash, all sauteed together. They would have made a satisfying supper but Lupita’s is only open until 5 pm so make it an “early bird” supper. They are officially open for breakfast and lunch.

Poc Chuc is actually the name of a famous Mayan pork dish. Little planks of marinated pork are sauteed with sweet red (purple) onions and accompanied by the same yummy rice, refried beans crowned with crumbled Cotija cheese and salad. What makes Poc Chuc tender, juicy and so unique is that the marinade is concocted from lime juice and naranja agrea (the juice from a special type of orange).

Sister Sue and I ate from both plates but she couldn’t resist making a taco out of all the ingredients at one point.

I will always remember the lovely gentleman who took care of us that day. His name is Rafa and so is my husband’s favourite tennis player! Rafa complimented Sue on her Spanish and she did the same regarding Rafa’s English. He was so earnest and helpful that we hope that we see him again sometime.

Their breakfast menu is equally as extensive as their lunch one, which provides many items under the headings of: Entrees, Tostadas, Pork, Chicken, Beef, Burgers & Hotdogs, Seafood, Ceviche and Cocktails, Shrimp, Tacos and Desserts!

The décor is bright from the sun, green from the lush plants, sparkling clean and comfortable.  Poc Chuc was the perfect stop for Jer and Tyler all those years ago and Restaurant Lupita was an equally perfect spot for us!

Insider Tip: Check their sidewalk board for a couple of items not on their menu.

Kath’s quote: “I never met a pig I didn’t like. All pigs are intelligent, emotional, and sensitive souls. They all love company. They all crave contact and comfort. Pigs have a delightful sense of mischief; most of them seem to enjoy a good joke and appreciate music. And that is something you would certainly never suspect from your relationship with a pork chop”. -Sy Montgomery

Love never fails.

There is a plethora of restaurants along Hidalgo offering something for everyone. Our favourites just so happen to be the ones owned by individual owners and restauranteurs. El Mexicano is a fine example of this. The evening we dined, there were couples and families and groups of friends all enjoying Isla’s warm hospitality.

Ever since I started visiting the islands of Quintana Roo I have loved the aqua-marine colour of the sea and El Mexicano embraces these colours from the shutters of the storefront, the metal chairs and even their dinner plates.

Their specialty is spicy margaritas, so we selected the mango version to declare that the spiced rim was savoury but not overly spicy. In fact, we both decided that our first tastes of mango margaritas might be our favourites of the trip. The yellow flower garnish increased our delight.

For starters we enjoyed silky tuna tostadas. We were cautioned of their spiciness but had a comfortable degree of heat. I especially appreciated a hint of sesame oil that I always enjoy with raw tuna. They were beautifully presented on shredded red cabbage and a lovely blue plate reminiscent of plates I recall seeing in Portugal.

Our shared main called Los Molcajetes, came in a sizzling hot volcanic lava bowl. Five head on shrimp, grilled panela cheese and chorizo sausage topped roasted tomato sauce, beans and guacamole. Blue tortillas accompanied.  The elements were delicious speared with your fork or rolled into the tortillas.

The service was warm & efficient and the place was hopping! My guess is that the extensive menu with everything from burgers, macaroni & lobster, fish & chips, to oysters, tacos and tostados, can satisfy a family with youngsters, spring breakers or a retired couple.

Insider Tip: We sampled the Mixto Molcajetes on a previous visit including chicken, shrimp and skirt steak. Something for everyone in a single bowl!

Kath’s quote: “A bowl is a circle of unity, where all differences melt away and only connection remains.” Author Unknown. (But what the world needs now!)

Love never fails.

Last night Kathryne and I had the pleasure of meeting Lior Zelzer, owner of Olivia, a long time favourite Isla Mujeres establishment that opened in November 2008. 

The first time we were in that space was in 2006 when it was a place called Manolo’s. That restaurant had good food but lacked ambience. When Manolo’s closed Lior and her partner Yaron decided to open a new Mediterranean restaurant in its place. They set to work, taking a machete to the over grown bougainvillea, pruning it back to discover a whole lot of space they hadn’t even realized existed. The couple did an amazing job on designing the indoor dinning room, with its heavy wooden tables and Moroccan tile floors creating a Mediterranean atmosphere.

Even lovelier is the courtyard, full of lush greenery and low lighting featuring a large table in the very back under a thatched roof. Our family and friends have enjoyed many a dinner at that big table. In the slower season Olivia uses this table for communal dinning events. A chance for diners to come together and meet new people. Being a sometimes solo traveler, I so appreciate this concept and would take full advantage of it.

The beautiful tranquil space may have lead to the preconceived notion that Olivia is for romantic dinners and special occasions. While it’s perfect for both, it’s also a great place for a more casual dinner. 

This Israeli couple, longed for the taste of home and decided to introduce their traditional flavors to the island. They knew they had a winning formula with the recipes of their grandmothers, whose backgrounds are Bulgarian, Moroccan, Greek, and Turkish. Lior told us that she will send the family recipe for a dish to anyone who wants it, saying they are for sharing. 

It’s not easy to recreate the flavours of a place 7,000 miles away. Lior explained that some of their spices come from a market outside of Tel Aviv. Her description of the spice lady from whom stall she orders, painted a picture that added an additional enjoyment to the dishes for me. All the ingredients at Olivia are made from scratch, except for the painstaking phyllo dough and couscous. Both are far too labour intensive and comparable to the store bought. Lior joked that you should see her grandmother in Chedraui roughhousing the produce looking for just the right fruits and veg. Olivia strives for authenticity, even though you can’t source Israeli couscous on the island and the avocados are different from those in the Middle East, they create great tastes with what they have.  We sisters are no experts, but Kath having traveled through Israel and Jordan, and I having travelled through Turkey, and both of us having been to Greece, felt we were re-experiencing the tastes of those countries. 

We started our evening with small plates, as one does in that part of the world. The Moroccan tapas featured garlicky baba ghanoush eggplant dip, lemony couscous tabbouleh, a zingy carrot salad, and matbucha tomato sauce with roasted peppers, garlic, and chili. Each bowl was even better than the one before. Loved the tastes! This was all served with a basket of warm pita bread. 

For main I had the pastilla, layers of phyllo pastry filled with ground chicken, onion, ginger, saffron, parsley, and roasted almonds. It was crispy and full of rich flavour. Served with a simple side of tomato chunks and onion in a light vinaigrette. The dish was so delicious!

Kath opted for the Chicken in Olives, two bone-in legs and thighs braised in a rich tomato red wine sauce. It features olives and warm spices and is served over couscous. Kath kept “oohing” and “ahhing” over the complex flavours and the tenderness of the chicken. The portions were abundant leaving each of us with “to go” boxes containing tomorrow’s lunch. 

The menu is well rounded. A good selection, but not overwhelming. Lior noted that items like the short rib and beef kabob, are popular with folks who are looking for something that may be more familiar to them. There are nice salad options for gluten free and vegetarian diners. The wraps provide a very economical option. 

We very much enjoyed the service, especially our server Larry. The whole team was welcoming and friendly without being overly formal or fussy. Lior added that it is important that the staff enjoy their interactions with the patrons and that was obviously the case. 

Insider’s tip: The Chicken in Olives could easily feed two. Order a dinner salad and share both.

Kath’s quote: “Mediterranean food is a symphony of flavours, each element playing its part in perfect harmony.“-Authour Unknown

Love never fails.