Looking at restaurants in Cancun offering fine dining? Choose one that’s tempting, exciting and unique. Take a look at the delectable dishes in store for you on the El Conquistador menu.
Tempting dishes await you at El Conquistador. Your evening of fine dining at one of Cancun’s best restaurants might begin with Mussels Rockefeller, Mahi-mahi and Mango Ceviche, Tuna Tartare or Seafood-stuffed Portobello Mushrooms au Gratin from the starter selection. Crisp fresh salads with a hint of peppery rocket, herbs, nuts and goat cheese, classic French Onion Soup and Lobster Bisque are also popular choices.
Delightful main courses bursting with flavor include Snapper in Chardonnay Sauce, Slow-Roasted Spring Chicken with Honey and Rosemary, Seafood Ravioloni and Filet Mignon. Try the all-time favorite Steak Diane, skillfully flambéed tableside by your waiter, the Chateaubriand, Ossobuco or the Chef’s creation Coffee Coated Snapper flambéed in coffee liqueur.
Savor prime grass-fed beef, lamb, pork, fresh salmon, shrimp or the Chef’s Signature Dishes, everything is cooked to perfection and beautifully presented with your choice of potatoes, rice and vegetables. Enjoy true culinary masterpieces.
For a touch of indulgence at the end of your meal, order the Cherries Jubilee, Banana Flambée or the sublime Chocolate Thunder Cake with a Flaming Coffee, another El Conquistador specialty.
Tomato crispbread with feta cheese, wild mushrooms (mushrooms, oyster mushrooms and portobello) served with fresh garlic and roasted peppers.
Tender shrimp chilled in a cocktail sauce with avocado, lime slices and corn crisps.
Tuna fillet served with avocado, red onion, lime juice, finely chopped coriander and roasted xcatic chili.
Citrus pickled vegetables served with orange supremes, chili flakes and sesame crisps.
Salmon fillet cured with beets, coarse salt ill, drizzled with olive oil.
Exquisite thinly sliced beef fillet served with Dijon mustard, Seville orange, port wine reduction, arugula and Parmesan crisps.
Cooked mussels with spinach, bacon, chives, anchovies, parsley and a dash of Pernod, served in their shells au gratin with Manchego and Parmesan cheese.
Giant field mushroom stuffed with “pacotilla” shrimp, clam scallops, octopus, fish and squid in a light white wine sauce with a hint of spinach.
Exceptional combination of aromas and flavors, with a hint of fresh thyme, topped with a crispy puff pastry and cheese crouton.
Lobster cream perfumed with a dash of cognac, garlic foam and puff pastry croutons.
Chef’s creative selection, using the finest ingredients to tempt your palate.
A medley of lettuces smothered with olive oil and vinegar, served with goat cheese, dried tomatoes, red berry reduction, sliced almonds and roasted pine nuts.
Tomato served with buffalo mozzarella, basil pesto and slices of prosciutto di Parma.
Crisp lettuce leaves smothered with homemade Caesar dressing, served with Parmesan cheese flakes, croutons and garlic oil.
Delicious smoked salmon fillet with dill, served with mustard sauce and roasted vegetables.
Grilled catch of the day served with coffee liqueur, mushroom risotto and blue cheese sauce.
Pork tenderloin stuffed with plums, mushrooms and spinach, served with apple sauce.
Sterling Silver beef fillet medallions with
mushrooms, cognac, cream, parsley, served with
herby potatoes prepared tableside.
Pasta in white wine sauce served with vegetables and chicken breast au gratin.
Tender beef fillet served with mushroom sauce,
spinach and tender green beans.
Mussels, baby spinach, garlic, bacon and Parmesan cheese with a champagne-hollandaise reduction.
8 oz. Sterling Silver beef fillet wrapped in bacon, served with roasted garlic mashed potatoes and vegetables au gratin.
Shrimp flambéed with cognac, served with mushroom
risotto, grilled vegetables and lobster sauce.
Juicy beef steak served with seasonal vegetables, potato gratin and bordelaise sauce.
6 oz. juicy beef fillet and 3 grilled shrimp served with
grilled potatoes and garlic butter.
Lamb steak served with fried bread croutons, parsley
sauce, roasted garlic and anchovies.
12 oz. cut of beef served with fine herb butter, baked
potato, grilled vegetables and bordelaise sauce.
Catch of the day stuffed with shrimp, squid, octopus and clam scallops, served with Brussels sprouts.
16 oz of beef fillet served with seasonal vegetables,
potatoes au gratin, bordelaise and bearnaise sauce.
14 oz. cut of beef, served with
mashed sweet potatoes, roasted beets,
seasonal vegetables and bordelaise sauce.
Rack of lamb served on a bed of mashed potatoes with
beets, caramelized onions, red cabbage and mint jelly.