Although Grand Fiesta Americana Coral Beach in Cancún is updating its look to keep pace with newer neighbors, loyal guests keep returning for its strong dining scene, which includes the AAA Five Diamond–rated Le Basilic and the flagship La Joya, long considered one of Cancún’s best Mexican restaurants.
This summer the hotel expanded its culinary offerings with three new ground-floor restaurants: Havanna Club Steakhouse + Latin Lounge, Torii–The Pacific Rim and Chianti–Il Consorzio. Each venue has a distinct atmosphere, décor, cocktail program (created by head mixologist Alexander Moo) and entertainment. Beyond the style, the food across all three restaurants is consistently fresh and flavorful, and menus include solid choices for vegetarians, vegans and pescatarians.
Torii–The Pacific Rim © Elyse Glickman
Havanna Club–Steak & Latin Lounge blends Argentine and Mexican steakhouse traditions. Several cuts are prepared to order and seared tableside on a Basque-style grill over locally sourced wood. The menu pairs inventive starters with familiar steakhouse mains like short ribs and fish fillets. Highlights include ribeye tiradito, au gratin cheese with chorizo, onion soup, a braised short rib entrée and chimichurri-grilled chicken. On many nights a tango show accompanies dinner, and later the space turns into a lively nightclub and bar.
Torii–The Pacific Rim combines teppanyaki and omakase-style performance cooking with a sushi bar and a Pacific Rim menu that features tempuras, Szechuan beef, Kung Pao chicken and pad Thai. Ingredients are high quality, including Wagyu A5, premium chicken and fresh seafood. The theatrical service by energetic young chefs adds a Latin-influenced twist to the preparations.
Chianti–Il Consorzio stands out for its precise Italian cooking. Salads, garlic soup, Sicilian-style arancini, daily fish preparations, housemade cacio e pepe and carbonara, and lemon sorbetto are executed with balance and care. The kitchen’s proficiency was surprising given that lead chef Juan Carlos Gonzalez trained in Mexico City rather than Italy, yet his cosmopolitan experience shines through in each dish.
© Elyse Glickman
Although the three new restaurants primarily operate at dinner and on select days, the beachside Nah K’aax is worth a lunchtime or evening visit. Its casual, Tulum-meets-Bali setting offers an appealing alternative to the buffet. At lunch, classic tacos—grilled or fried fish, carne asada and vegetarian options—are elevated with subtle Asian-inspired condiments. By night the menu leans into more creative, fusion-driven dishes.
Overall, the property’s expanded dining program gives guests a range of experiences—from refined Italian and Pacific Rim theater to an Argentinian-Mexican steakhouse and relaxed beach tacos—while maintaining the freshness, consistency and approachable options that have long kept visitors coming back to Grand Fiesta Americana Coral Beach.