PRICE:
Frommer's Very Highly Recommended

Lobster is the main attraction here. You select a lobster tail, and brothers Fernando or Enrique will weigh it, boil it with a hint of spices, and serve it with melted butter, accompanied by sides of rice, vegetables, and bread. Does lobster require anything more? This is the only thing on the menu on Fernando's side of the restaurant, but Enrique will cook up steaks, shrimp, or fish if you don't feel like lobster. The setting is quite tropical -- a pair of thatched bungalows bordering a pond with lily pads and reeds, traversed by a small footbridge. The rooms are softly lit with the glow of candles and furnished with rustic tables and chairs. A year later, you could still see some of the marks left by Hurricane Wilma, but the Cabaña del Pescador has lost none of its charm. The restaurant rambles around quite a bit, so explore until you find the spot most to your taste.

Copyright: Excerpted from Frommer's Cancun, Cozumel and the Yucatan 2009, (c) 2008, Wiley Publishing, Inc.

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