HUNIIK, one of the World’s 50 Best Restaurants, is taking over BeyBey for a single night in Miami
- Jake Nicholas
- Apr 29
- 2 min read
HUNIIK is bringing one of the world’s most celebrated dining experiences to Miami for a single night, turning BeyBey into a stage for a rare, immersive culinary event during Race Week.
Recognized on the World’s 50 Best list, HUNIIK will pop up at BeyBey on Thursday, April 30 for an intimate, one-night-only experience led by Yucatecan chef Roberto Solís Azarcoya. The event introduces Miami to a concept that goes far beyond traditional dining—one that merges cuisine, design, and storytelling into a tightly choreographed, multisensory journey rooted in the Yucatán.
At its core, HUNIIK is built on a dialogue between food and space. Originally developed in Mérida, the restaurant was conceived in collaboration with Cuban artist Jorge Pardo, creating an environment where architecture and cuisine move together as one experience. The concept is intentionally intimate—just 16 seats in its original setting—designed to connect diners directly with the kitchen while guiding them through a progression of flavors tied deeply to regional identity.
That philosophy carries into Miami for the pop-up, where guests will experience a six-course tasting menu priced at $95, with an optional $75 wine pairing curated by BeyBey’s sommelier. The menu reflects HUNIIK’s signature approach—elevating endemic ingredients through refined technique while maintaining a strong connection to place. Dishes include kampachi tataki layered with tropical citrus and herbs, black onions with xcatic mayo, grilled oyster mushrooms with vibrant salsas, lamb chops with yogurt and sikil pak, and a coconut panna cotta finished with hibiscus consommé.
Solís Azarcoya’s cooking is defined by this balance between tradition and evolution. His work draws directly from Yucatán’s culinary heritage, but pushes it forward with a global perspective—always grounded in relationships with local producers and a commitment to seasonal sourcing. The result is a style of cuisine that feels both rooted and constantly in motion, exploring what Yucatecan gastronomy can become.
The setting for this experience, BeyBey, adds another layer to the story. Located in Miami Beach’s Sunset Harbour, the restaurant blends live-fire cooking with influences from Beirut and the Yucatán, creating a natural alignment with HUNIIK’s flavor profile and philosophy. Opened by Tiger Saliba and Sam Baum, BeyBey is designed as a transportive, intimate space—lush, layered, and built around communal energy—making it an ideal backdrop for a concept centered on connection and immersion.
Reservations are required, and with the one-night-only format, this is positioned to be one of the most sought-after dining events of Race Week.
Book your seat at: https://resy.com/cities/miami-fl/venues/beybey/events/bey-bey-x-huniik-2026-04-30
