Tasting Menu 1 Tasting Menu 2 Tasting Menu 3 Children's menu Starters Main Courses Desserts Signature cocktails

The menu at Ixi'im is an approach to the flavors, ingredients and traditions of Mexico and Yucatan. We use fruits, leaves and vegetables harvested in our Ka’anche’s and work hand in hand with producers who share our philosophy of sustainability, care and quality. For this reason Ixi´im’s menu is very dynamic, always having at the table the freshest ingredients and the best quality

  1. "Xilotes" (50g) salad with "recado negro" vinaigrette, green peas puree and confit tomatoes
  2. Crab (20g) salbut with habanero mayonnaise and charred onion powder
  3. Taco de guacamole with "hoja santa" leaf
  4. Black seabass (80g) with butter beans and grasshopper mojo
  5. "Tamal colado" with shrimps (30g) and chilpachole sauce
  6. Turkey (80g) with mole poblano and local pumpkin
  7. Homemade yogurth jelly, basil, ginger and coconut ice cream
With or without wine-pairing

Our dishes are based on the different seasons and the freshness of the ingredients, for this reason the menu and prices are subject to change without previous notice.
  1. Cold local bean soup with goat cheese and peas
  2. Scallop (40g) “tiradito” with citrics from the peninsula, smoked avocado, cabbage and dehydrated chia
  3. Venison carpaccio (40g) with “recado rojo” vinaigrette, and pumpkin seed powder
  4. Cooked underground cabagge with scallop fudge
  5. Hoja santa Dzotobichay (tamale) with suckling pig (80g) cooked underground and red “pipián”
  6. Beef tongue (30g) with chayote and mole negro
  7. Caramelized butter ice cream, fermented honey and pumpkin
With or without wine-pairing

Our dishes are based on the different seasons and the freshness of the ingredients, for this reason the menu and prices are subject to change without previous notice.
  1. Yellowtail jack (60g) codzito with coconut foam, avocado purée and “recado negro” vinaigrette
  2. Tomato and onion broth and shrimp (30g) tostada with chili meco purée
  3. "Asadero" cheese soup with pork (30g) and corn husk ashes
  4. Roasted cauliflower (70g) and Simojovel chili sauce
  5. Baby maya octopus (80g) with endemic lentils "tocsel" and longaniza from Temozon
  6. Suckling pig (80g) with green “pipian” sauce and "xpelón" beans
  7. Burnt honey ice cream with lima granita
With or without wine-pairing

Our dishes are based on the different seasons and the freshness of the ingredients, for this reason the menu and prices are subject to change without previous notice.
  1. Starters
    Carrot soup with herbs from our ka’anche’s
    Rice with scrambled egg, local cheese and avocado
    Salad with fried avocado fingers and lime vinaigrette
  2. Maincourse
    Grilled catch of the day and roasted vegetables
    Pan fried shrimp with butter and lime mayonnaise
  3. Desserts
    Soursop flan
    Seasonal fruit salad
    Selection of sorbets
Please le tus know if you have any food restriction. Some of our ingredients are subject to availability. Prices in Mexican pesos including government taxes 16% and excluding 15% service fee.
  1. "Xilotes" (80g) salad with “recado negro” vinaigrette, green peas purée and confit tomatoes
  2. Cold local bean soup with goat cheese and peas
  3. Shrimp tostada with caramelized onion and tomato sauce with chili meco emulsion
  4. **Scallop “tiradito” (80g) with citrus from the peninsula, smoked avocado, cabbage and dehydrated chia
  5. "Tamal colado" with crayfish (60g) and chilpachole sauce
  6. Crab (40g) salbut with habanero mayonnaise and charred onion powder
  7. Yellowtail jack (100g) with coconut foam, avocado purée and "recado negro" vinaigrette
  8. Xcatic chili pepper stuffed with smoked trout (30g) and seaweed broth
  9. "Asadero" cheese soup with pork and corn husk ashes
Our dishes are based on the different seasons and the freshness of the ingredients, for this reason the menu and prices are subject to change without previous notice.
  1. Roasted cauliflower (140g) and Simojovel chili sauce
  2. Turkey (160g) with mole poblano and local pumpkin
  3. Black seabass (160g) with butter beans and grasshopper mojo
  4. Escolar (160g) with chili crust and roasted pineapple and pumpkin purée
  5. Baby Maya octopus (160g) with endemic lentils "tocsel" and longaniza from Temozon
  6. Cooked underground cabagge with scallop fudge
  7. Rice with double cream chesse and sea urchin (90g)
  8. Suckling pig (160g) with green "pipian" and "xpelón" beans
  9. Hoja santa Dzotobichay (tamale) with suckling pig (160g) cooked underground and red "pipián"
  10. Beef tongue (60g) with chayote and mole negro
Our dishes are based on the different seasons and the freshness of the ingredients, for this reason the menu and prices are subject to change without previous notice.
  1. Corn silk ice cream with nitro popcorn, fermented "atole" and corn husk ashes
  2. Homemade yogurt jelly, basil, ginger and coconut ice cream
  3. Burnt honey ice cream with lima granita
  4. Caramelized butter ice cream, fermented melipona honey and pumpkin
  5. Chocolate cake with smoked buttermilk ice cream and granny Smith purée
  6. Chocolate ganache and avocado ice cream with cinnamon
  7. Mango sorbet with avocado purée and chocolate
Our dishes are based on the different seasons and the freshness of the ingredients, for this reason the menu and prices are subject to change without previous notice.
  1. HIBISCUS SPLASH: Bombay Gin (60 ml), Hibiscus infusion, Pineapple, Lemon, Tonic wáter
  2. MARTINI ROSA: Vodka Belvedere (60 ml), Raspberries, Soursop, Rosemary syrup
  3. PASSION: Mezcal 400 Conejos (60 ml), Passionfruit, Fresh orange juice, Syrup
  4. HACENDADO: Mezcal 400 Conejos(60 ml), Lemon, Ginger, Chipotle, Syrup, Mineral water
  5. ISLA MORADA: Bombay Gin (60 ml), Blackberries, Lemon juice, Rosemary syrup, Tonic water
  6. MARGARITA CHABLÉ: Tequila Chablé Cristalino (60 ml), Cointreau, Lemon juice
Las copas están servidas a 60 ml por copa.
Las botellas incluyen cinco refrescos por servicio
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