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 Sunday to Thursday 6:00 pm - 11:00 pm.

ASSAGGI
FOCACCIA DEL GIORNO
Chef’s selection of traditional Italian flatbread
ANTIPASTO MI CARISA
Chef’s selection of classic Italian small plates

INSALATE E ZUPPE

INSALATA CAPRESE
Tomato, mozzarella, and basil salad, drizzled with olive oil
ZUCCHINI BELLA NAPOLI
Zucchini with tomato sauce, mozzarella, and basil
ZUPPE DI PISELLI E PORO
Creamy Vichyssoise-style soup with peas, leeks, and ricotta
CAPPUCCINO DE FUNGHI
Mushroom cappuccino with white truffle aromatics

CARPACCIO

POLPO AGRODOLCE
Roasted octopus, thinly sliced, with a raspberry vinaigrette
CARPACCIO DI TONNO
Thinly sliced raw tuna, perfumed with olive oil, and topped with parmigiano reggiano & kosher salt
CARPACCIO INVOLTINI DI VITELLO
Thin slices of raw veal stuffed with arugula, parmigiano reggiano, and pickled mushrooms


PESCE E FRUTTI DI MARE

CIOPPINO CLASSICO
Traditional Italian seafood stew with tomato and fennel, prepared in a wood oven
TONNO SCOTTATO CON PEPPERONATA
Sautéed tuna with roasted peppers and carrots, and a saffron carrot purée
COZZE AL VINO BIANCO
Mussels in white wine with garlic and butter
MERLUZZO AL BURRO DI ALICI
Fresh cod cooked in an anchovy garlic butter

PASTA

SPAGHETTI FRUTTI DI MARE
Spaghetti in a tomato ragout with shrimp, clams, mussels, squid, and lobster
FARFALLE CON PETTO DI POLLO E PANCETTA
Farfalle in a butter pan sauce with chunks of chicken breast, pancetta, and mushrooms
FUSILLI AL PESTO GENOVESE
Fusilli with basil pesto, pine nuts, and pecorino
RAVIOLI DI POMODORO E FORMAGGIO
Ravioli stuffed with ricotta and mascarpone, with pecorino cream and tomato confit
PENNE ALL’ARRABBIATA
Penne in a spicy tomato ragout with mixed vegetables

RISOTTO

RISOTTO ALLA MILANESE
Arborio risotto cooked in saffron-scented white wine

RISOTTO AI FUNGHI
Arborio risotto with morel mushrooms and truffles, cooked in white wine


SECONDI

CANNELLONI DI FUNGHI
Pumpkin and eggplant cannelloni stuffed
with a mushroom ragout, topped with mozzarella and tomato sauce and baked
FILETTO DI MANZO
Mushroom-crusted beef fillet with prosciutto confit, served with a mushroom and truffle risotto
PETTO DI POLLO ALLA PARMIGIANA
Chicken breast stuffed with tomato ragout and parmigiano reggiano
STUFATO D’AGNELLO
Stew of braised leg of lamb with red wine and mixed vegetables

DINNER FOR TWO

A 4-COURSE DINNER TO SHARE,
CURATED FROM OUR FAVORITE DISHES
Veal Carpaccio
Braised Lamb Stew
Classic Cioppino
Selection of desserts

PIZZA

PROSCIUTTO PIZZA
Topped with tomato sauce, buffalo mozzarella, basil, and thin slices of prosciutto
WHITE PIZZA
Topped with gorgonzola cheese and spinach
PIZZA MARGHERITA
Topped with tomato sauce, buffalo mozzarella, and basil
TUSCAN PIZZA
Topped with mozzarella, kalamata olives, anchovies, oregano, pancetta, and capers
PIZZA BIANCA DI SALMONE
Topped with buffalo mozzarella, smoked salmon, roasted pear, and nut nougat
QUATTRO STAGIONI
Topped with tomato sauce, mozzarella, black olives, ham, artichoke, and mushrooms. Made with gluten-free crust


DOLCI

PANNA COTTA
Sweet panna cotta cooked with a selection of cut forest berries, including strawberries, raspberries, blueberries, and blackberries
TIRAMISÚ
Traditional pastry of ladyfingers, coffee, and mascarpone

FRAGOLE E GELATO
House gelato topped with fresh strawberries and balsamic reduction
CROSTATA RUSTICA
Traditional Italian tart with peaches and almonds

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, Restaurant 20.87—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: 6:30 am - 11:00 am.
Dinner 6:30 pm - 11:00 pm.
Brunch (Friday and weekends): 11:00 am - 3:00 pm.
Dress code: casual.

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 - 12:00 am.
Dress code: smart, beach casual.

SALADS

Fruit Cocktail

Pineapple, papaya, kiwi, honeydew, strawberries, starfruit, apricot, cranberries, almonds and piquin pepper

Chickpea and Avocado Salad

Romaine lettuce with chickpea, cherry tomato marinated with olive oil, avocado, cucumber, bananas and citric vinaigrette

Caesar Salad

Lettuce, parmesan cheese, croutons with butter and garlic; accompanied with grilled chicken and caesar dressing

Greek Salad with Quinoa

Romaine lettuce and kale with tomato, red quinoa, cucumber, olives, toasted almonds and Greek dressing


PANINIS

Bread: Oats, Rye, Baguette or White

Roast Beef Panini

Roast beef, garlic mayonnaise, grilled peppers, Swiss cheese, Dijon mustard and Rosemary infused butter.

Smoked Salmon Panini

Smoked salmon, portobello, caramelized onion, rosemary oil, lettuce, pepper jack cheese, Dijon mustard and chipotle mayonnaise with basil infusion

Vegetarian Panini

Portobello, zucchini, grilled tomato, garlic mayonnaise, grilled peppers, lettuce, and caramelized onion

Ham and Cheese Panini

Turkey ham, manchego cheese, dehydrated tomatoes, mayonnaise, grilled peppers, and lettuce; pepper and garlic infusion


CROSTINIS

Bread: Baguette or Rye

Serrano Ham Crostini

Serrano ham, garlic mayonnaise, tomato, onion and rosemary oil

Smoked Salmon Crostini

Smoked salmon, mint oil, tomato, avocado, cottage cheese and alfalfa sprouts

Avocado Toast

Avocado with lime, rosemary oil, feta cheese and Mexican salsa

+ Add hard boiled egg

ADULT GRILLED SANDWICH

Bread: Rye or Multigrain

Serrano Ham Sandwich

Rye bread and crispy serrano ham with melted provolone and manchego cheese

Spinach and Cheddar Sandwich

Crispy bread with sauteed spinach in olive oil, bacon and serrano ham with melted cheddar and provolone cheese

Roast Beef Sandwich

Sliced roast beef with peppers, melted mozzarella cheese, and grilled onion rings


PUDDINGS

Chia and Mango Pudding

Mango, almond milk, coconut milk, chia seed, vanilla, and water

Oat Pudding

Oats, chia seed, coconut milk, grated coconut, honey, cinnamon, and banana

Chia & Vanilla Pudding

Almond milk, coconut milk, chia, honey, blueberry, peach, strawberry, and vanilla


DESSERTS

Mexican Sweet Bread

Cuernos (‘horns’) – Cuernos are made from a rolled pastry in the shape of a bull’s horn, similar to a French croissant but cuernos are not as rich. They are also topped with the traditional sugar crust pastry. Cuernos have a rich tasting dough with elements of vanilla and cinnamon for flavour.

Cuernos with almond

Conchas

Conchas (‘seashells’) – Conchas are one of the most widely recognized Mexican pan dulces, whose name is taken after its shape of a shell. The concha is a slightly sweet roll with a shell-patterned topping made from the traditional sugar crust pastry (sometimes added with cinnamon or chocolate).

Chocolatines

Tutis

Sweet Bread

Donuts / Vanilla muffin / Chocolate Muffin / Cinnamon Rolls / Apple pie / Carrot Cake / Chocolate cake / Lemon pie / Brownie / Choux / Eclair / Cheesecake / Chocolate Bonbons / Hazelnut Macaroons

Gluten Free

Apple Pie / Brownie

Cookies

Mexican Galletas (‘biscuits’).

Oatmeal / Mixed / Chocolate Chips / Amaranth


BEVERAGES

SMOOTHIES

Spinach and Blueberry Smoothie

Spinach, banana, blueberry, fig, coconut milk, and agave

Cactus Smoothie

Cactus, orange juice, pineapple, and agave

Avocado Smoothie

Avocado, spinach, pineapple, water, and agave

Banana and Honey Smoothie

Banana, cocoa, spinach, and honey

Caribbean Strawberry and Blueberry Smoothie

Strawberry, blueberry, raspberry, blackberry, banana, peach, and agave honey

Tropical Smoothie

Banana, mango, orange juice, ginger, turmeric, and water

COFFEE

Espresso / Caffè Americano / Caffè Latte / Cappuccino / Mocha / Mexican Mocha

Frappes

Frappuccino / Mocha / Latte

TEAS

Hot or Cold

Green tea / Sencha / Black Tea / Earl Grey / English Breakfast / Masala Chai

Infusions

Strawberry Kiwi / Chamomile Lavender / Mint / Rooibos

Green mint tea with lemon and fresh mint