Roberto Solís: the chef who put Merida on the world's culinary map

In 2003, when Merida was still a secret to most international travelers, a young Yucatecan chef opened a restaurant that would forever change how the world perceives the peninsula's gastronomy. Roberto Solís launched Néctar in the heart of Merida with a radical proposition: elevate the ancestral ingredients and techniques of Mayan cuisine to contemporary fine dining without losing their essence.

Before returning to his homeland, Solís trained in some of the most demanding kitchens on the planet. He worked at Heston Blumenthal's The Fat Duck in England, René Redzepi's Noma in Copenhagen, Thomas Keller's Per Se in New York, and Narisawa in Tokyo. At each, he absorbed techniques and philosophies that he later translated into the language of habanero chiles, recado negro, pumpkin seeds, and Melipona bee honey.

Néctar became a benchmark for what is now known as nueva cocina yucateca — new Yucatecan cuisine. Solís's dishes tell stories: an octopus ceviche with xcatic pepper and sour orange speaks of the coastal fishing ports; a chaya mole with venison evokes the interior jungle; a mamey ice cream dessert with Melipona honey pays homage to the sacred bees of the Maya. Every ingredient has roots, every technique has memory.

International recognition soon followed. Roberto Solís was featured in the prestigious Michelin Guide, positioning Merida as a world-class gastronomic destination. He also received the "World Class" distinction at the Best Chef Awards 2023, a recognition that evaluates the world's best chefs for their innovation, technique, and contribution to global gastronomy.

In 2019, Solís opened Huniik, his second restaurant in Merida, with a more casual concept equally rooted in Yucatecan identity. The name comes from Maya and means "soft" or "delicate," and the menu reflects that philosophy: dishes that celebrate the simplicity of local produce with clean, direct preparations. Huniik has become the favorite for those seeking the essence of Solís's cooking in a relaxed atmosphere.

For Antelar guests, dinner at Néctar or Huniik is an experience we deeply recommend. Both restaurants are minutes from the hotel in Merida's historic center. Our concierge can make the reservation for you and suggest the tasting menu that best suits your preferences. It's not just dinner — it's an immersion in the living history of Yucatan through its flavors.