We arrived at Grill Garden and were seated under a towering palapa that provided shelter on a rainy windy night. We soon forgotten our chilly walk and were enveloped by the staff’s warm welcome. Valentina and Javi attended to our every need, getting us settled with menus and drinks. 

This was a first visit for all but one in our party. A couple of us had been for cocktails but had yet to experience this Argentinian gem. Two of our group were first time visitors on a day trip from Cancun. Grill Garden was a wonderful example of the island’s hospitality and diverse cuisine. 

There is a grandeur to the physical structure that is matched by the portion sizes and presentation vessels. Known for dishes like its gigantic tomahawk steak and whole grilled fish and their inventive presentations, the restaurant has a more-is-more approach, and more of a good thing is indeed a good thing. 

This is a gorgeous restaurant in a lush tropical garden with low lighting that gives it a cozy intimacy despite its grand scale. A perfect setting for a special celebration but with shareable dishes at reasonable prices it will be on my list to visit for no occasion other than great food. 

We all placed our orders visioning a typical restaurant portion size but were shocked when the platters began to arrive. Our friend who ordered a beet salad and piña colada shrimp had no idea that the shrimp would be overflowing from a half a grilled pineapple and the salad would be a full sized dinner in itself. I too enjoyed the shrimp that is marinated in piña colada, breaded in coconut and served with a punchy dip. Even the flesh of the pineapple was deliciously caramelized and full of flavour. The beet salad looked fantastic with mixed greens with hibiscus flowers and pine nuts. At only 200 pesos it’s a great choice of the budget conscious. 

Likely thinking they were ordering lighter fare, the girls opted for Baja fish tacos only to receive an abundance of battered fish piled high with coleslaw and garlic mayo. Another 200 pesos option. Neither of them were able to finish their portion. 

My rib loving brother’s plate looked amazing and may be what I have on my next visit. Giant slow cooked smoked pork ribs were served with fries and roasted corn. And most intriguing to me was a link of house made Argentinian sausage. I saw the chef feeding the mixture of brisket, garlic, chipotle, jalapeño chilies and mozzarella into casings on my way past the open kitchen. 

Kathryne and I opted to share three dishes, again we were envisioning regular sized restaurant portions. We will be feasting on leftovers all the next day. We too enjoyed a literal boat load (pineapple boat) of piña colada shrimp. 

Then we opted for the ceviche, which when described as “a tower” should have been a tell tale sign of what was in store. It’s served in a custom made metal contraption that is slowly removed by the waiter to reveal layer upon layer of fresh seafood, onion, cucumber and creamy avocado. A lovely guajillo tomato based sauce is poured over top. It’s also served with a tiny Clamato shrimp shooter that can be drunk or poured over the dish. Kathryne chose to drink hers and loved it!

Our final dish was from the “Milanesa” section. Typically Milanesa is a breaded veal or chicken preparation from Milan, but this is a flank steak prepared in the same way. It’s a traditional Argentinian dish called Matambre. The cutlet is then smothered in melted cheese and your choice of topping. We opted for the carbonara featuring bacon and served with loaded fries. 

We ended our evening with coffees with a splash of Frangelico served in champagne flutes and toasted to friendship and the beautiful island of Isla Mujeres. 

Insider’s tip: The staff will do anything for you. Last year when we shared with Javie that we were going to make breakfast out of our leftovers, he gave us two fresh eggs!

Kath’s quote: “Cooking is an art and patience a virtue. Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing – love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist” -Keith Floyd

Love never fails.

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