Roberto Solís

Néctar

Chef Roberto Solís started in hotel restaurants in Mexico, but he quickly opened his own restaurant. Cooking in Néctar is deeply influenced by Roberto’s travel experiences. He was inspired by Heston Blumenthal’s molecular kitchen in The Fat Duck and René Redzepi’s new Nordic cuisine in Noma. In Les Créations de Narisawa he learnt about Japanese minimalism.

My mission as a chef is to give back kindness to my community. Maybe with strong projects or things that will last even when I’m not here. That means me of course to make people happy but also to showcase the land where I’m from. For me, it’s very important for people to see, eat here, explore, to feel this place.

Roberto Solís

The many inspirations of Néctar

He used his experience and knowledge of native Yucatecan methods and ingredients to create the unique kitchen in Néctar. His cuisine is fresh, with flowers, herbs, and local animals like the Yucatán Peninsula Hairless Pig. Chef Roberto Solís combines his deep respect for native produce with the will to experiment. This results in an unforgettable culinary experience. 

Instagram: @robertosolis.a @nectarmid
Restaurant address: Av. Andrés García Lavín 334, San Antonio Cucul, 97116 Mérida, Yuc.