La Bohème — Restaurant in Quintana Roo

Dining at La Bohème was an absolute highlight of my stay at the resort, offering not just a meal, but a culinary adventure that stood out as the best dining experience available. From the moment I stepped in, I was greeted by a bright and inviting atmosphere, perfectly setting the stage for the exquisite French cuisine that awaited.

The menu, crafted with care and expertise by Chef Jose, was a testament to the passion and attention to detail that goes into every dish. It was clear from the get-go that we were in for a treat. The French onion soup, recommended to us as a must-try, lived up to its reputation and then some. It was rich, flavorful, and heartwarming - a perfect start to the meal.

But the real fun began with the fondue. It was not only delicious but also an engaging experience that added a unique twist to our dining. Sharing and dipping into the fondue pot brought a sense of joy and togetherness to the table, enhancing the meal beyond just the taste.

The atmosphere of La Bohème, vibrant yet cozy, complemented the food wonderfully, making every moment inside feel special. The brightness of the place added to the lively, yet intimate experience, making it a perfect spot for both romantic dinners and fun gatherings.

A special shoutout to Cesar, our waiter, who was nothing short of amazing. His service was impeccable - attentive, friendly, and always on point, adding a personal touch to our evening that made it even more memorable.

I highly recommend dining at La Bohème, preferably earlier in the evening to fully savor the experience. Chef Jose and his team, including the incredible Cesar, have created a dining destination that truly stands out for its quality, atmosphere, and the sheer joy it brings to every guest. Don't miss out on this gem...

LA BOHEME Food 3/5 Service 5/5

we ordered

Provencal Moules Salad Nicoise Pate de Canard Bouillabaisse Beef Tenderloin & Shrimp Seabass Fillet Sorbet

Bread and butter served was nice. Especially the Red wine butter that came along with the selection of bread.

Salad Nicoise was great. The tuna all around the hotel was amazing. I feel like the Tuna was always fresh and never had an Issue with it being any less then perfect. The Pate de Canard had a lot more duck mousse and fig puree then the brioche to eat it with so I found myself with too much of that puree with nothing to eat it with. The mussels where not fresh, frozen half shell. So it was a little tough after cooking with the bread crust.

The Seabass my wife had and was delicious. We just squirted and added a little salt and it was perfect. The Beef tenderloin Not sure if it was tenderloin, when eating it had other mussel connected to it. In my experience Tenderloin is a round cylinder cut of the *Loin. Being one muscle nothing connected to it. The only other explanation I could see is that it was not cleaned properly or maybe it was the head of the Chateau Briand of the Tenderloin. Meat was tender itself but wasnt sure if it was cut from the tenderloin.

Our service throughout the hotel was top notch. We come from a destination Island and I believe the service at TRS knocks it...

Overall, very good experience. We really enjoyed our visit. Food was good with a few misses. Service was fantastic.

We ordered the following: Mussels 3/5. They were okay. I would’ve preferred them just fresh without the bake. French onion soup 5/5. Must order! Cheese fondue 5/5 Duck confit 4/5. The sweet potatoe puree was very overpowering and I felt it was taking away from the duck, maybe a reduced portion would be nice. The duck and the glaze however were tasty! Lamb oso buco 4/5. The sauce that accompanied the dish was very sweet, would have preferred a more rich and bold flavour. Crème brûlée 4/5. Flavour was there but the texture was a bit off-putting Apple tartin 5/5. I liked everything about it!

Service: 10/10. They went out their way to decorate the table, get our drinks and food to our table promptly. Thank you to Cindy-Lauren, Saul, Areli & Alberto!

Atmosphere: 10/10. I love the look on the inside.

I would definitely come back again and maybe try different things on the...