A restaurant with Argentinian roots.
Our culture inspired us to create a warm and rustic space where food is the protagonist. Fire and wood, always at sight in our open firewood kitchen, impregnate with flavors exquisite cuts of meat, fish and vegan options.
Together with a high quality mixology proposal, wine selection and outstanding service, we create a complete experience aimed at the most demanding customers, those who know how to enjoy the art of culinary delights and do not want to stop feeling at home.
In 2007, two friends arrived from Argentina in search of a change of life. Tulum was a very small and rustic town, but with a distinct magic.
To make a living, they made jams in the kitchen of the little house they rented in town and went out in search of a ride to the hotel area to offer their products to the few restaurants and hotels that existed. One of them was a small and simple restaurant that had stood since 1998, called Casa Banana.
On successive visits to the place and in the midst of the swine fever crisis, they were told that Casa Banana was about to go bankrupt, but they sensed the potential that was there. So they volunteered to do a night of fire kitchen, grilling some cuts of meat and recreating what for them was the experience of eating an asado with their families, just as they had experienced it at home when they were children.
People would drive by, see the fire and slow down. And so, the immediate success made them gradually add more nights until they built a real Argentinean Parrilla, and used fire, smoke and wood as the soul of all their dishes. Argentinean cuts of excellence, local fish and seafood and many vegetarian options were part of the proposal, they wanted to bring their culture to the place where they dreamed of staying.
Tulum and Casa Banana grew together hand in hand. The growth happened very fast and they had to follow this kind of huge explosion that took place in this corner of the world with a lot of effort and sacrifice to be able to cope with the circumstances.
A lot happened in between. Like a rock band, success comes together with conflicts and differences among its members, and at some point a break-up occurs. This prevented them from continuing in the original location, and so everyone went their own way. It wasn’t easy, but they all learned a lot. “Sometimes so much fire ends up burning you and then you have to be reborn from the ashes”.
One of them decided to double the bet. From scratch, he rebuilt Casa Banana a few metres away from the previous location, where today it maintains its success and is recognised as a must stop for every visitor of the place.
With the support and assistance of a distinguished team, the restaurant continues maintaining its essence, creating an atmosphere that takes us back to the beginnings of Tulum. Faithful to the significance of flavours, they have enhanced the proposal even further, making it one of the most popular and prestigious places in the area.
BAKED CAMEMBERT with figs in syrup and toasted focaccia.
WOOD-FIRE BAKED ASPARAGUS with goat cheese, garlic chips & balsamic.
FRESH FISH CARPACCIO with capers & kalamata olives tapenade.
GRILLED ARGENTINIAN CHORIZO with toasted focaccia & pickled eggplants.
ROASTED SWEETBREADS in lemon with crispy potato slices.
VEGAN EGGPLANT CARPACCIO, capers & kalamata olives with focaccia croutons.
Argentinian hand-cut skirt steak
Sweet corn, leek & bechamel
SAUTEED MUSSELS with garlic, parsley and white wine
CEBOLLA LES HALLES caramelizada
y gratinada con gruyere
ITALIAN ZUCCHINI with basil and mint leaves, aged grana padano & pumpkin seeds.
WOOD FIRED BEETS, goat cheese, garlic chips & balsamic emulsion.
GRILLED CALAMARI with avocado, cherry tomatoes, red onion & parsley leaves.
ARUGULA with aged grana padano slices & citrus vinaigrette.
WOOD FIRED OCTOPUS, asparagus & baby potatoes with a chili-honey dressing.
ROASTED PEAR, gorgonzola,
caramelized pecans & mixed greens.
VEGAN / VEGETARIAN
VEGAN LASAGNA with wood fired vegetables & potato cheese gratin.
CANNELLONI with spinach, sweet
corn, carrot, vegan bechamel &
Spinach GNOCCHI SOUFFLÉ gratin with bechamel & parmigiano reggiano.
WILD MUSHROOMS RISOTTO, asparagus, zucchini & spinach.
Wood fired 18 oz. RIBEYE.
Wood fired Argentinian 16 oz. SKIRT STEAK.
FILET MIGNON in wood fire oven with wild mushrooms & Malbec sauce.
Wood fired 16 oz. ARGENTINIAN VACÍO.
Wood fired 16 oz. ARGENTINIAN RUMP STEAK.
Six-hours ROASTED SHORT RIBS with black pepper sauce & dominó potatoes.
WHOLE FISH IN WOOD FIRE OVEN with parsley, lemon, ginger & roasted vegetables.
Slow cooked LAMB RAVIOLI with porcini mushroom sauce & parmigiano-reggiano.
SEA BASS FILLET with bagna cauda, roasted leeks, pinions & sweet potato puree.
BRAISED LAMB RISOTTO in Pinot Noir with vegetables & crusted parmesan.
BAKED CAULIFLOWER with bechamel & parmesan gratin.
Baked BABY POTATOES & OYSTER MUSHROOMS sauteed with butter, rosemary, thyme & garlic.
POTATO PUREE gratin in wood-fire oven.
Caramel roasted SWEET POTATO PUREE.
ROASTED VEGETABLES (carrot, zucchini, beet, baby potatoes, sweet corn, asparagus, roasted onion & cauliflower au gratin).
Beefeater Gin, Cynar & homemade Vermouth infused with orange peel.
Mezcal, Mandarine Napoleon & Ancho Reyes infused with wood fired ancho chili, mandarin & agave honey.
Mezcal, Xtabentun, jamaica, lemon, ginger & basil leaves.
Sailor Jerry rum infused with wood fire cacao & fresh vainilla, cold brew coffee
Aperol, Absolut Mandarin, Prosecco, fresh mandarin juice & club soda.
Tequila, mezcal, pineapple & lemon with basil leaves & dry arbol pepper.
Fernet Branca, Vermut Rosso, lemon & mint leaves.
Tequila infused with lemon grass & chamomille, ginger beer, turmeric & agave honey.
Abasolo whiskey, homemade species syrup & Angostura Bitters.
Mezcal, fresh serrano chili, passionfruit, lemon & agave honey.
Spiced rum, horchata infused with berries tea & wood fire coconut.
Gin, orange liqueur, cucumber extract, lemon & mint leaves.
Absolut, lychee pulp & lemon.