Saturday, 24 November 2007

• Gustino

  JW Marriott Cancun
  Blvd. Kukulcan, Km 14.5, Lote 40-A, Zona Hotelera
  Cancun, Quintana Roo 77500 Mexico
  52 998 848 9600 ext 6637
  http://www.gustinorestaurant.jwmarriottcancunrestaurants.com/restaurant/hotels/hotel-information/travel/cunjw-jw-marriott-cancun-resort-and-spa/gustino.asp

  It was our last night in Cancun and we wanted to try something special but it was already late again after a day of boating, snorkling, running around the beach, and shopping.  We looked to the most fancy restaurant inside the JW Marriott for an impressive dining experience.

  For this review, all prices are in pesos where 1 peso is about 0.10 USD at the time of this review.

  The walk down the wooden stairs welcomed us to an impressive cooking area with large brick ovens and nicely decorated dining area: 

  

  A very romantic environment with the table of candles, large solid chairs and heavy use of wood before the dining area.  They even had a live violin player that I preferred not play.

  Complimentary bread:

  

  Quite a nice assortment.  I loves the bread with a thin slice of cheese in the center.  This bread basket really raised my expectations.

  Portobello alla Grilia - Grilled and baked Portobello mushrooms and scallions served with a touch of Balsamic:

  

  Despite the fancy name, it tastes like mushrooms in soy sauce.  It wasn't a wise use of $85 pesos.

  Gamberetti con Capellini D´Angelo -  Shrimp sautéed with Proscuitto, shallots, wild mushrooms and artichokes finished with a light Grappa cream over angel hair pasta:

  

  I counted five shrimps that were large and crispy.  I'm not too fond of the light thin angel hair pasta.  It was creamy and borders on fair pricing and expensive at 190 pesos.

  Filetto di Branzino al Cartoccio - oven baked fillet of sea bass with white wine, garlic and herbs in parchment paper:

  

  The parchment paper looked yummy.  I wish it were a pastry.  I didn't like the use of herbs and there was heavy use of lemon to mask the fish taste.  The sea bass was well done.  It wasn't impressive for 220 pesos.  Sea bass is better at Nobu's and Gustino doesn't even come close to Fusia.

  We walked out spending at the high end of 900 pesos which isn't too bad considering we had drinks and appetizer along with our main dishes.  I was most impressed by the design of the restaurant interior and would recommend a visit to just see.  Food was not up to par as a fine dining restaurant.

  Eric Tummy: 3.5 out of 5

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