Quintana Roo Governor Presents Michelin Guide 2026 Awards to 19 Restaurants

Tulum, Quintana Roo — Gov. Mara Lezama Espinosa presented official Michelin Guide 2026 plaques and recognitions to 19 restaurants from Quintana Roo that earned a place in the guide’s third Mexico selection, strengthening the state’s standing as one of the country’s leading culinary and tourism destinations.

The ceremony took place in Tulum and was attended by Ignacio Alarcón Rodríguez Pacheco, national president of CANIRAC, Mexico’s restaurant chamber, and Sebastián Rodríguez Mendoza, head of FONATUR, the national tourism development fund.

Lezama praised the talent, creativity, discipline and commitment of the chefs, cooks, service teams, business owners and collaborators who have helped put Quintana Roo’s gastronomy on the international stage. “I am very pleased because this drives local economic development, strengthens our cultural identity and offers a dining experience that is rewarding for tourists and encourages them to return to this World Capital of Vacations,” she said.

In the 2026 edition, Quintana Roo earned 19 distinctions: 12 MICHELIN Recommended restaurants, four Bib Gourmand awards and three One MICHELIN Star restaurants. All three starred establishments — Ha’, Cocina de Autor and Le Chique — are located in Playa del Carmen.

The Bib Gourmand honorees, recognized for excellent value, are Axiote Cocina de México in Playa del Carmen; Cetli and Mestixa in Tulum; and Punta Corcho in Puerto Morelos.

The MICHELIN Recommended restaurants are Arca, Autor, Casa Banana, Hartwood, Nü y Wild in Tulum; Bu’ul, Woodend and Ki’is in Playa del Carmen; and Kiosko Verde, La Casa de las Mayoras and María Dolores in Cancún.

Tourism Secretary Bernardo Cueto noted that this is the third consecutive year Quintana Roo has been included in the MICHELIN Guide. “It is a source of pride because it recognizes talent, discipline, creativity, identity, perseverance and, above all, excellence,” he said.

CANIRAC’s Alarcón said the 19 recognitions represent 19 points on the state’s gastronomic map, built every day by cooks, entrepreneurs, waiters, producers and suppliers. “Behind every table there is a whole value chain of work and an economic reason,” he said.

Also present were Fernando Olivera Rocha, CANIRAC’s national vice president of tourism and Michelin liaison; Julio Villarreal Zapata, president of CANIRAC Quintana Roo; and Andrés Aguilar, deputy secretary of tourism management for the northern zone.