At Fantino, The Ritz-Carlton, Cancun's fine dining Italian restaurant, a new culinary concept debuted October 1. Created by the restaurant's new Chef de Cuisine Matias Martinez, the menu features fresh interpretations and creative presentations of classic Italian cuisine with a Mediterranean influence. Chef Martinez brings his culinary talents to Cancun directly from Barcelona.

The expansive menu features signature selections including Panzanella Bread Salad with Anchovies and Calamata Olives, Marscarpone and Lemon Cream; Truffle and Porcini Mushroom Risotto with Chianti Reduction; and Grilled Diver Scallops in an Almond Emulsion with Small Frisee Salad. Other innovative dishes include the chef's avant garde interpretation of Ossobucco alla Milanese presented with Saffron Risotto and an Herb Salad and Fantino's Interpretation of Tiramisu created with a combination of different temperatures and textures, from creamy to crunchy to warm and cold. Regional Italian cuisine is reflected in dishes such as the Watermelon and Mild Goat Cheese Salad with Green Asparagus and Bagna Cauda Dressing, representing Southern Italy. A tasting menu and petit-four trolley are also  available.

One classic element that remains the same is Fantino's elegant ambiance including silk-covered walls, Frette linens and hand-painted ceiling frescos, all complemented by expansive views of the ocean. A classical pianist performs nightly.

Born and raised in Barcelona, Chef Martinez is a master of Italian and Mediterranean cuisine. Most recently, he oversaw culinary operations of two restaurants and in-room dining at Hotel Arts Barcelona, a Ritz-Carlton hotel in Spain. He started at the hotel as chef de partie for the Newport Room fine dining restaurant in 1997.

Before joining The Ritz-Carlton Hotel Company, Chef Martinez worked at some of Barcelona's leading restaurants including Little Italy, Sant Maximin and Les Marines from 1993 to 1997. He earned his culinary degree from the Escola de Restauracio I Hostalatge de Barcelona and later additional degrees as a pastry chef and sommelier.

Features

• Innovative Italian cuisine with a Mediterranean influence

Additional Information

• Dinner Monday through Saturday 6:30 to 11 p.m.
• Private dining room available
• Casually elegant attire required
• Live entertainment
• Reservations recommended

Awards

• Travel + Leisure 2001 Reader's Poll, "Top Hotel for Food in Mexico and Central and South America"