Right off the bat, don’t let the label Beach Club fool you. This is not a place where Cancun day trippers spend the day. We found Loretta’s easily by golf cart as the signage is much improved. Remember though that you do have to walk through Maria’s Kan Kin to find it. Once at the picturesque restaurant with a swimming pool, there is a mix of the persons staying at the hotel, families who arrive by boat and people like us enjoying a sunset dinner.

We were guided to a lovely table in the evening breeze but soon a rain shower rolled through and we had to take shelter under the roofed area of the dining room. I am still on my mojito blitz so I ordered one to compare to all the others I have imbibed in on this visit. It was very good. Penny chose a Paradise. She said it was delicious. So was the sip I tried. It was made with pineapple, passion fruit, lime, and mint with Flor de Caña 7 Year Old Rum which is distilled in Nicaragua with rich notes of dark chocolate, honey and vanilla. No wonder it was so delicious!

We took a short break to admire the surroundings and capture the sunset. The setting at Lorettas is perfect! For eith a beach club day or a sunset dinner.

We shared a delicious starter from the salad section. For the Burrata Salad fresh arugula was tossed with cherry tomatoes and crowned with silky burrata cheese. Tomato jam adorned the top. The dressing was a balsamic reduction and basil oil. We loved the sweetness of the jam and the satiny cheese in contrast with the peppery arugula and dressing.

My friend Penny is seafood allergic, so her menu choices were limited which makes sense. With our handsome waiters assistance, she chose the Filet Mignon.  The perfectly prepared medium rare tenderloin arrived perched upon creamy mashed potatoes, sauteed spinach, el dente asparagus and a red wine reduction. She took tiny slices to savour the lovely steak and accruements.

Since we were dining in an Italian themed restaurant, overlooking the sea, it only made sense to order a pasta with seafood. The dish was called Penne Rigate Scoglio. I actually had to look up the meaning which didn’t help me at all! 

The penne was cooked to el dente and then tossed with mussels, clams (also known as chirlas), octopus, and calamari in tomato sauce. I think the definition of “Rigate Scoglio” meant delicious!

Our waiter apologised that they only had ice cream and chocolate cake for dessert. No apologies needed! We dived into a scrumptious finale.

Kath’s quote: “If wishes were filet mignon, we’d always eat well at dinner”. Dean Koontz

Love never fails

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