Oh wow I’m seriously impressed. I just had one of the best hamburgers I’ve tried in years at Al Carbón. Everything about it was on point. The meat was juicy, full of flavor, perfectly grilled, and the cheese… oh, that cheese, melted just right, wrapping everything in pure deliciousness. The bun was soft but held everything together without getting soggy. Major win. And the side of corn roasted over the coals Absolutely fantastic. Smoky, sweet, and buttery. A perfect match for the burger. I also had a fresh coconut water, and it was just what I needed. Clean, cold, and refreshing.
Honestly, this place blew me away. I’m definitely coming back, and I’m bringing friends. In my opinion, it’s one of the best burgers in the entire...
Read moreIt was definitely a vibe! It was outside, and in nature next to a golf course. It wasn’t sketchy or anything, felt very safe. The menu, there weren’t a lot of options but the food was delicious & very affordable! The margaritas, pina colada, everything we tried.. SOO GOOD. I mean best margs I’ve ever had. Giovanni was our waiter and he was GREAT. He spoke English, he made sure we had everything we needed and made all our drinks one by one, he worked hard for sure. He entertained us and also gave us a parting gift! We’re definitely going back, mostly for Gio lol. It’s a great spot for breakfast/lunch. I have never left a review anywhere.. so me going out of my way to do this,...
Read moreThe food and coffee here are genuinely amazing, and the location in Playacar is perfect. I've spent the past month living nearby and have become a big fan of the cafe itself.
That said, the service has consistently been disappointing. Unfortunately, the staff often come across as disinterested, unfriendly, and in some cases, outright rude. It’s a stark contrast to the quality of the food and the vibe of the place.
I’m sharing this not to complain, but in the hope that management sees this as constructive feedback. With some attention to training and team culture, this spot could be truly exceptional. The potential is...
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