Fodor's Expert Review Casa Rolandi

The secret to this restaurant's success is its creative handling of Italian and Swiss cuisine—that explains why both carpaccio de pulpo (thin slices of fresh octopus) and cheese fondue appear on the menu. Appetizers are tempting, too: there's puff bread from a wood-burning oven plus a salad and antipasto bar. For something with more local flavor, try the black ravioli stuffed with lobster or Casa Rolandi's specialty gamberoni dei re Maya: jumbo shrimp baked in banana leaves and topped with a special Mayan sauce. Entrées are served under silver domes. The restaurant also has an extensive wine list.