6 Best Restaurants in Campeche City, Yucatán and Campeche States

At the town's favorite lunch spot, glass walls replicate an oblong Maya house, which is surrounded by a profusion of plants. Seafood, with a campechano twist, reigns supreme here, and a truly ambitious meal might start with calamari, stone-crab claws, or camarones al coco (coconut-encrusted shrimp), perhaps followed by pan de cazón (a shark-meat casserole that's one of Campeche's most distinctive dishes) or robalo fish topped with puréed cilantro, parsley, orange, and olive oil. For dessert, the classic choice is the signature and impossibly sweet coconut cake. As the sun goes down, candles are set out on the white-linen tablecloths, and soft blue lighting illuminates the outside atrium.

Campechano families come here to enjoy a light supper, perhaps a delicious sandwich claveteado of honey-and-clove-spiked ham, along with a typical drink like agua de chaya, a mixture of pineapple water and chaya (a leafy vegetable similar to spinach). The dining area is a wide colonial veranda with marble flooring and tables decked out in plastic tablecloths. No alcohol is served, and you simply mark your choices on the paper menu (note that for tacos, "m" means maíz, or corn; for tortillas, "h" stands for harina, or flour). On weekends, try the tamal torteado, a tamale with beans, tomato sauce, turkey, and pork wrapped in banana leaves—although not listed on the menu, it's available on request. 

Follow your nose to this dessert café, where the aromas of French pastries and rich cocoa waft into Campeche's narrow streets. Tucked inside a stone-walled colonial building are small wooden tables and a collection of antiques, like a vintage cash register still used for ringing up transactions. Drink recipes originated from the owner's research into Mayan traditions and her time spent with local families; prepared with the purest form of organic cocoa, they're infused with mint, chile, and more. Not a chocolate lover? You’ll enjoy all-natural fruit juices made with jicama and piña. Crepes and cookies make nice accompaniments. A small gift shop sells locally made products and blocks of dark chocolate.

Calle 8, which runs along the north side of the historic center and roughly follows the route of the old sea wall, is now a bit of a restaurant row, home to this and other eateries. Seafood is the specialty here, though it also has a number of signature cocktails, like the Pregonero, made with a chile liquor, tamarind, and pineapple.

Inside a colonial-era building, this small (just five tables) family-run restaurant is decorated with Mexican crafts and has an enormous menu of familiar favorites like burritos and fajitas. Grilled fish and steak are served with rice and shredded lettuce, as are the rolled tacos and enchiladas topped with red or green chile sauce. If you’re an early riser, stop by for French toast or a breakfast crêpe.

Traditional Yucatecan dishes—like panuchos (fried masa cakes stuffed with beans and piled high with shredded meat, lettuce, sour onions, and other toppings) or chile mestizo (poblano pepper stuffed with shredded meat)—are the specialties here. Although waitresses dressed in colorful regional-style skirts will explain the dishes, if you're unsure what to order ask to see the album containing photos of top dishes with multilingual captions. Lunches and dinners are finished off with a complimentary tamarind margarita, and a guitar trio performs some evenings. This is also a great place for breakfast. You can try plain agua de chaya here—in other restaurants, it's often sweetened with pineapple.