Guest Book
Ifyou wish to sign our Guest Book please send us your comments to info@guidoscozumel.com
bpm5515 , Frederick, Maryland en
2/20/2009
We recently spent a week in Cozumel scuba diving and were advised to try Guidos. I must say when we first walked in from the street it did not look like much was going on and the atmosphere looked a little plain. Then we were greeted by a host who walked us to the back of the resturant and through an doorway into a beautiful courtyard with a canopy of trees above. We were waited on quickly and tried the reccommened homemade Sangria. We enjoyed a mix of starters, very different, interesting and very good. We moved on to entrees that were wonderful!. We ended with desert, again interesting and different dishes. All service was excellent!. We liked it so much we went back again later in the week where the ever changing specials tempted us again. Great food, good people, nice place, it doesn't get much better!
We recently spent a week in Cozumel scuba diving and were advised to try Guidos. I must say when we first walked in from the street it did not look like much was going on and the atmosphere looked a little plain. Then we were greeted by a host who walked us to the back of the resturant and through an doorway into a beautiful courtyard with a canopy of trees above. We were waited on quickly and tried the reccommened homemade Sangria. We enjoyed a mix of starters, very different, interesting and very good. We moved on to entrees that were wonderful!. We ended with desert, again interesting and different dishes. All service was excellent!. We liked it so much we went back again later in the week where the ever changing specials tempted us again. Great food, good people, nice place, it doesn't get much better!
divingtom, Austin, TX en
Many diving friends had told me not to miss eating at Guido's on my trip to Cozumel. What they didn't tell me is that I should do it on my first day so I could eat there more. I saved it for my last night. From the moment you walk in you are greeted with the great smell of whatever is cooking in their wood fired oven and the friendly personnel. At first I thought the place was empty because I didn't realize the main part of the restaurant was in the courtyard. Most of the people I saw seemed like locals which is always a good thing in touristy destinations. Even though my waiter recommended the lasagna which is one of the cheaper items on the menu I decided to try day's fish special as a main course and the wahoo carpaccio to start. The wine list was nicely selected and offered a variety of grapes and regions. Since the rest of my group wanted their famous sangria I settled for a carafe of Pinot Grigio. The Coconut ice cream with kahlua rounded off a great dinner. But there was one thing that motivated me to write this review. At the top of the menu the state that they abstain from using environmentally sensitive species such as grouper and conch. I didn't see this in any other restaurant in Cozumel. It seems that an island that lives off of divers should be more aware of these things. Kudos for taking the initiative! Overall, the best food I had and not as expensive as the other 3 "good" restaurants I went to.
Many diving friends had told me not to miss eating at Guido's on my trip to Cozumel. What they didn't tell me is that I should do it on my first day so I could eat there more. I saved it for my last night. From the moment you walk in you are greeted with the great smell of whatever is cooking in their wood fired oven and the friendly personnel. At first I thought the place was empty because I didn't realize the main part of the restaurant was in the courtyard. Most of the people I saw seemed like locals which is always a good thing in touristy destinations. Even though my waiter recommended the lasagna which is one of the cheaper items on the menu I decided to try day's fish special as a main course and the wahoo carpaccio to start. The wine list was nicely selected and offered a variety of grapes and regions. Since the rest of my group wanted their famous sangria I settled for a carafe of Pinot Grigio. The Coconut ice cream with kahlua rounded off a great dinner. But there was one thing that motivated me to write this review. At the top of the menu the state that they abstain from using environmentally sensitive species such as grouper and conch. I didn't see this in any other restaurant in Cozumel. It seems that an island that lives off of divers should be more aware of these things. Kudos for taking the initiative! Overall, the best food I had and not as expensive as the other 3 "good" restaurants I went to.
CherylPersonette, USA en
My husband Rick an I go to Cozumel twice a year and we never miss Guidos! The atmosphere and the fabulous food make it awesome! We'll be coming Dec 20, 2008 so we'll make sure to stop in and have some of that wonderful food
My husband Rick an I go to Cozumel twice a year and we never miss Guidos! The atmosphere and the fabulous food make it awesome! We'll be coming Dec 20, 2008 so we'll make sure to stop in and have some of that wonderful food
Tim & Galina Harris, USA en
1/30/2009
Visiting Guido’s in Cozumel was like dining at a restaurant on 44th Street in New York City, it was Italian, the food was great and the prices were reasonable. My wife and I ate dinner there one Saturday night during our diving trip in January, 2009 and then has to stop there for lunch on our way to the airport on Monday as well. We would have gone there for dinner again Sunday night but they’re not open on Sunday’s. We loved the special desert, coconut lime cheesecake, and would like to have the recipe since it may be a while before our next visit to Cozumel. Tim & Galina Harris
Visiting Guido’s in Cozumel was like dining at a restaurant on 44th Street in New York City, it was Italian, the food was great and the prices were reasonable. My wife and I ate dinner there one Saturday night during our diving trip in January, 2009 and then has to stop there for lunch on our way to the airport on Monday as well. We would have gone there for dinner again Sunday night but they’re not open on Sunday’s. We loved the special desert, coconut lime cheesecake, and would like to have the recipe since it may be a while before our next visit to Cozumel. Tim & Galina Harris
Courtney , USA en
1/12/2009
I was in Cozumel last week, and we came here our first night for dinner. It was may favorite meal in Mexico!!! Everything was so fresh and wonderful!! Out of curiosity, are you all a chain, or do you have just the one restaurant?? Thank you for the delicious meal!! Courtney
I was in Cozumel last week, and we came here our first night for dinner. It was may favorite meal in Mexico!!! Everything was so fresh and wonderful!! Out of curiosity, are you all a chain, or do you have just the one restaurant?? Thank you for the delicious meal!! Courtney
Nancy and Jack, USA en
2/8/2009
Hi, I promised Hernan that I would send the photos from our fabulous evening at Guido's and here they are! We spent a fabulous week in Cozumel and dining at Guido's was the highlight of our week. Thank you for the wonderful service and excellent food....we loved it all! Sincerely, Nancy and Jack Massachusetts, USA
Hi, I promised Hernan that I would send the photos from our fabulous evening at Guido's and here they are! We spent a fabulous week in Cozumel and dining at Guido's was the highlight of our week. Thank you for the wonderful service and excellent food....we loved it all! Sincerely, Nancy and Jack Massachusetts, USA
Alan and Melody Dugan, USA en
2/15/2009
We just got back home from our trip to Cozumel and I wanted to take a minute to let you know how much we enjoyed our experience at Guidos. Your staff did an outstanding job dealing with our large group (34) for my son's wedding rehearsal dinner. The food was absolutely wonderful and everyone enjoyed the atmosphere in the courtyard. When we return to Cozumel, and we do plan on returning, we will come see you again. Thanks so much. Alan and Melody Dugan
We just got back home from our trip to Cozumel and I wanted to take a minute to let you know how much we enjoyed our experience at Guidos. Your staff did an outstanding job dealing with our large group (34) for my son's wedding rehearsal dinner. The food was absolutely wonderful and everyone enjoyed the atmosphere in the courtyard. When we return to Cozumel, and we do plan on returning, we will come see you again. Thanks so much. Alan and Melody Dugan
Courtney, USA en
1/12/2009
I was in Cozumel last week, and we came here our first night for dinner. It was may favorite meal in Mexico!!! Everything was so fresh and wonderful!! Out of curiosity, are you all a chain, or do you have just the one restaurant?? Thank you for the delicious meal!! Courtney
I was in Cozumel last week, and we came here our first night for dinner. It was may favorite meal in Mexico!!! Everything was so fresh and wonderful!! Out of curiosity, are you all a chain, or do you have just the one restaurant?? Thank you for the delicious meal!! Courtney
Alan Dugan, USA en
2/10/2009
Robert, I wanted to take a moment today and thank you for the wonderful time last night! The food, service and embance was even more than stated on the internet. I really appreciate all of the help and support from both you and your wife. When we come back to Cozumel (and we do plan on coming back) we will come visit your restaurant agian. Alan Dugan
Robert, I wanted to take a moment today and thank you for the wonderful time last night! The food, service and embance was even more than stated on the internet. I really appreciate all of the help and support from both you and your wife. When we come back to Cozumel (and we do plan on coming back) we will come visit your restaurant agian. Alan Dugan
MARY ANN & HARRY CUTTER , USA en
1/28/2009
All six of us liked our dinners so well that we returned the next evening. Again we were not disappointed. You mentioned that you would send us your lasagne recipe. It was superb and we would like to make it for our friends here in florida. Your garlic bread was unique and very good. Could you spare that one too. In any case thanks for 2 great evenings.
All six of us liked our dinners so well that we returned the next evening. Again we were not disappointed. You mentioned that you would send us your lasagne recipe. It was superb and we would like to make it for our friends here in florida. Your garlic bread was unique and very good. Could you spare that one too. In any case thanks for 2 great evenings.
Guidos, en
Thanks so much for your comments. Since we make large amounts of sangria it's a bit difficult to give you an exact recipe for smaller amounts. However here are the main ingredients and approximate amounts. The great thing about sangria is that each one is different. I'm sure you'll be able to make a great one with this information. 1 Full bodied bottle of wine in the $10 range About a cup of orange juice, 3/4 of a cup of pineapple juice, A shot of lime juice, 2 shots of brandy (4 oz) 8 oz sparkling mineral water, Seasoned to taste with bar syrup, When ready to serve add fruit of the season (mango, orange and melon are specially nice) Good luck, Robert
Thanks so much for your comments. Since we make large amounts of sangria it's a bit difficult to give you an exact recipe for smaller amounts. However here are the main ingredients and approximate amounts. The great thing about sangria is that each one is different. I'm sure you'll be able to make a great one with this information. 1 Full bodied bottle of wine in the $10 range About a cup of orange juice, 3/4 of a cup of pineapple juice, A shot of lime juice, 2 shots of brandy (4 oz) 8 oz sparkling mineral water, Seasoned to taste with bar syrup, When ready to serve add fruit of the season (mango, orange and melon are specially nice) Good luck, Robert
Tammy, USA en
7/5/2008
Hi Guido's Restaurant! My husband and I were in Cozumel last November and can't stop thinking of the awesome Sangria you made the two times we dined there! Any way you'd be willing to share the recipe? (I'll understand if you say no...just would like to be able to make that here in my home! I promise I won't share the recipe!!!) Thanks, Tammy
Hi Guido's Restaurant! My husband and I were in Cozumel last November and can't stop thinking of the awesome Sangria you made the two times we dined there! Any way you'd be willing to share the recipe? (I'll understand if you say no...just would like to be able to make that here in my home! I promise I won't share the recipe!!!) Thanks, Tammy
TracyRemillard, en
5/2/2008
I just wanted to express my appreciation for your establishment. We visited there to celebrate my birthday on January 28, 2008. We had a wonderful experience. The service was exceptional and the food was fantastic! People laugh when I tell them our favorite restaurant in Cozumel, Mexico is Guidos, an Italian restaurant! You really helped to make a special day even better, thanks so much!
I just wanted to express my appreciation for your establishment. We visited there to celebrate my birthday on January 28, 2008. We had a wonderful experience. The service was exceptional and the food was fantastic! People laugh when I tell them our favorite restaurant in Cozumel, Mexico is Guidos, an Italian restaurant! You really helped to make a special day even better, thanks so much!
JanaOlson, US en
5/2/2008
Guido's is absolutely fabulous. The service is great, the sangria is the best, and the spinach stuffed chicken is sooooooooooo good! Thank you so much for a great evening. I can't wait to return!
Guido's is absolutely fabulous. The service is great, the sangria is the best, and the spinach stuffed chicken is sooooooooooo good! Thank you so much for a great evening. I can't wait to return!
Yvonne, en
4/10/2008
Here's the recipe for the Guajillo Chocolate Pot de Creme: 6 egg yolks. 2 cups milk. 1/2 cup sugar. 150 grams Dark chocolate. The pulp of 2 guajillo chiles (soak in warm water for 15 minutes and scrape off the pulp) or it may be bought in specialty stores. Infuse the chocolate with the guajillo pulp. Mix with the egg yolks and warm it bain marie for 20 minutes. Happy cooking!
Here's the recipe for the Guajillo Chocolate Pot de Creme: 6 egg yolks. 2 cups milk. 1/2 cup sugar. 150 grams Dark chocolate. The pulp of 2 guajillo chiles (soak in warm water for 15 minutes and scrape off the pulp) or it may be bought in specialty stores. Infuse the chocolate with the guajillo pulp. Mix with the egg yolks and warm it bain marie for 20 minutes. Happy cooking!
Hickorytech, en
3/18/2008
Our family had the oppportunity to visit Cozumel last week and were lucky enough to eat at Guidos twice during the week. I tried the lasagna for the first time and I have to say that it was the best I have ever had. On Friday night my daughter got your dessert special which was three different chocolate desserts. One of them was a pots de creme. The waiter told us that you used chipotle in the recipe. It was wonderful Would you be willing to share with me how you make that recipe.n If so you can just respond to this email. Thanks you. We drink lots of red wine and that would be a wonderful dessert with red wine. We hope to see you again next year. Thanks for the wonderful food.
Our family had the oppportunity to visit Cozumel last week and were lucky enough to eat at Guidos twice during the week. I tried the lasagna for the first time and I have to say that it was the best I have ever had. On Friday night my daughter got your dessert special which was three different chocolate desserts. One of them was a pots de creme. The waiter told us that you used chipotle in the recipe. It was wonderful Would you be willing to share with me how you make that recipe.n If so you can just respond to this email. Thanks you. We drink lots of red wine and that would be a wonderful dessert with red wine. We hope to see you again next year. Thanks for the wonderful food.
Yoland Bailey, en
2/18/2007
Good evening, Ms. Villiger, My wife Monique and I came to your restaurant for dinner on Valentines Day and again on Friday night. You may remember us as we asked to sit with Mike and Cathy to free up a table for you on Valentines Day. We come to your restaurant every time we are in Cozumel and you always impress us with your quality of service, quality of food, and atmosphere. But you really impressed us this trip when your credit card machine was overloaded and you volunteered to let us pay you later in the week. This is a level of service and trust that goes beyond expectation. We recommended you to everyone we talked to, and left all your brochures with the concierge ladies at El Cid La Ceiba, along with our glowing praises. We hope you have a long and successful future so we can come back to see you again next time we our in Cozumel. ::::::::::::::::::::::::::::Thanks!
Good evening, Ms. Villiger, My wife Monique and I came to your restaurant for dinner on Valentines Day and again on Friday night. You may remember us as we asked to sit with Mike and Cathy to free up a table for you on Valentines Day. We come to your restaurant every time we are in Cozumel and you always impress us with your quality of service, quality of food, and atmosphere. But you really impressed us this trip when your credit card machine was overloaded and you volunteered to let us pay you later in the week. This is a level of service and trust that goes beyond expectation. We recommended you to everyone we talked to, and left all your brochures with the concierge ladies at El Cid La Ceiba, along with our glowing praises. We hope you have a long and successful future so we can come back to see you again next time we our in Cozumel. ::::::::::::::::::::::::::::Thanks!
Dave & Leanna, en
11/30/2006
We were in Cozumel last week and were so pleased to see how well the island and people looked. We know this last year has been very difficult for all. The efforts of so many are very evident! We were at Guido's 3 times in 6 days. We just can't stay from the bread, the lasagna and the Sangria (what was that recipe again?). Delicious!! And also, your staff is so gracious and fun! Guido's is one of the main reasons we visit Cozumel as often as possible. We look forward to dining with you often on our next visit!
We were in Cozumel last week and were so pleased to see how well the island and people looked. We know this last year has been very difficult for all. The efforts of so many are very evident! We were at Guido's 3 times in 6 days. We just can't stay from the bread, the lasagna and the Sangria (what was that recipe again?). Delicious!! And also, your staff is so gracious and fun! Guido's is one of the main reasons we visit Cozumel as often as possible. We look forward to dining with you often on our next visit!
Gwen, en
9/16/2006
Subject: Créme Brulée Gwendolyn Gregory wrote: Hey: How are you glad Ernesto passed you by. Got a question for you. A friend of ours has been raving about the coffee créme brulée that he had at Guido's last year. The poor guy has been trying unsuccessfully to duplicate it, or at least come close. Do you have the recipe handy that you could send me. How are the Koi doing? Gwen Hola, hola; macerate half a cup of coffee beans and infuse in 1 lt cream for whipping. Half a cup of sugar and 10 Cozumel size egg yolks ( small ). Voila. The Koi are alive and well thanks. Love, Yvonne Hey -- need a clarification. By "macerate" do you mean to make coffee with ground beans and water? If so, how much water? Or -- do you mean to put whole beans in the whipping cream. If so, for how long? Thanks Hola. Crush the coffee beans in a pestle ( molcajete ) then boil in cream for a few minutes and let sit for 15 more. With this coffee infused cream proceed to make the cream brulée. Saludos, Yvonne
Subject: Créme Brulée Gwendolyn Gregory wrote: Hey: How are you glad Ernesto passed you by. Got a question for you. A friend of ours has been raving about the coffee créme brulée that he had at Guido's last year. The poor guy has been trying unsuccessfully to duplicate it, or at least come close. Do you have the recipe handy that you could send me. How are the Koi doing? Gwen Hola, hola; macerate half a cup of coffee beans and infuse in 1 lt cream for whipping. Half a cup of sugar and 10 Cozumel size egg yolks ( small ). Voila. The Koi are alive and well thanks. Love, Yvonne Hey -- need a clarification. By "macerate" do you mean to make coffee with ground beans and water? If so, how much water? Or -- do you mean to put whole beans in the whipping cream. If so, for how long? Thanks Hola. Crush the coffee beans in a pestle ( molcajete ) then boil in cream for a few minutes and let sit for 15 more. With this coffee infused cream proceed to make the cream brulée. Saludos, Yvonne
cathy & mario crisfulla, en
9/14/2006
we have been coming to your restaurant for many years. we just got back from playa del carmen. we took the ferry over to eat lunch at guido's. as always the food & drink were great. we even got to purchase a sangria pitcher this time .(last time we were there, you didn't have any so we got a wine carafe). any chance at getting the recipe for your sangria?---can't wait to get to mexico again soon to eat great food & drink!---cathy & mario crisfulla
we have been coming to your restaurant for many years. we just got back from playa del carmen. we took the ferry over to eat lunch at guido's. as always the food & drink were great. we even got to purchase a sangria pitcher this time .(last time we were there, you didn't have any so we got a wine carafe). any chance at getting the recipe for your sangria?---can't wait to get to mexico again soon to eat great food & drink!---cathy & mario crisfulla
Jorge, en
12/23/2004
3 week’s ago my wife, son and my self visit Cozumel once again and for long time I wasn’t sure if the restaurant Pizza Rolandi still exist. Until I ask one of mi friend’s on the Island and he said to me that restaurant is now call Guido’s so I say to my wife come on lets go there for diner let me tell you guys the food was incredible and the sangria out of this world my wife fall in love with your place and of course let me thank EL PECAS It was nice to see an old friend thank you for a wonderful night. We will seeing you soon.
3 week’s ago my wife, son and my self visit Cozumel once again and for long time I wasn’t sure if the restaurant Pizza Rolandi still exist. Until I ask one of mi friend’s on the Island and he said to me that restaurant is now call Guido’s so I say to my wife come on lets go there for diner let me tell you guys the food was incredible and the sangria out of this world my wife fall in love with your place and of course let me thank EL PECAS It was nice to see an old friend thank you for a wonderful night. We will seeing you soon.
georgebooth, USA en
7/9/2004
I have been traveling to Cozumel almost every year since '76. This is one of my favorite restaurants on the island. Great food and service with the best patio for dining. I love their garlic bread, cozumel pizza and of course the red snapper. You need to start your meal off with a pitcher of Sangria and finish your dining experience with Coconut Ice Cream with Kaluha and a cup of Mexican coffee. I don't even like coconut or coffee but, I always have it at Guidos...It's the best!!!
I have been traveling to Cozumel almost every year since '76. This is one of my favorite restaurants on the island. Great food and service with the best patio for dining. I love their garlic bread, cozumel pizza and of course the red snapper. You need to start your meal off with a pitcher of Sangria and finish your dining experience with Coconut Ice Cream with Kaluha and a cup of Mexican coffee. I don't even like coconut or coffee but, I always have it at Guidos...It's the best!!!
FaustaMagee/Marrazzo, Canada en
7/5/2004
Heard lots of great things about your restaurant and I want to come soon! sorry I missed your call,Love & Hugs to you and Louisa,Fausta
Heard lots of great things about your restaurant and I want to come soon! sorry I missed your call,Love & Hugs to you and Louisa,Fausta
Brian & ArleneWilkins, USA en
5/1/2004
Outstanding food & service. A must for lunch or dinner!
Outstanding food & service. A must for lunch or dinner!
JhonB., USA en
12/26/2003
Great restaurant, great food and excelent service!!!
Great restaurant, great food and excelent service!!!
DennisDial, usa en
6/17/2003
Please thank Pecas for "fierce invalids"...very thoughtful reading....We miss seeing Yvonne as she doesn't work nights but I can relate! Great food as always!! Dennis, Kelly, Logan and Parker cafegecko.net
Please thank Pecas for "fierce invalids"...very thoughtful reading....We miss seeing Yvonne as she doesn't work nights but I can relate! Great food as always!! Dennis, Kelly, Logan and Parker cafegecko.net
Jeff & Mia, USA en
5/31/2003
Wow! Just came back from Coz... Ate at Guido's 3 times in 7 days! Yes, the food is that good! Get the fish, you won't be disappointed. For appetizers I would recommend the Fish Cakes & the Tuna Carrpachio. I can't wait to go back!!!
Wow! Just came back from Coz... Ate at Guido's 3 times in 7 days! Yes, the food is that good! Get the fish, you won't be disappointed. For appetizers I would recommend the Fish Cakes & the Tuna Carrpachio. I can't wait to go back!!!
patrica & russell hayes, u.s.a. en
4/25/2003
Dear Trini e Yvonne, I wanted to send you a greeting card but I could not find the right one. Thank you for your wonderful hospitality. My son, Russ, and I had a great time visiting and enjoying the delicious sangria , antipasto and garlic bread . Thank you again for your hospitality. Love, Patricia & Russell Hayes ps. I am going back to cozumel Monday or Tuesday. Do you need anything? 601 977 94 76
Dear Trini e Yvonne, I wanted to send you a greeting card but I could not find the right one. Thank you for your wonderful hospitality. My son, Russ, and I had a great time visiting and enjoying the delicious sangria , antipasto and garlic bread . Thank you again for your hospitality. Love, Patricia & Russell Hayes ps. I am going back to cozumel Monday or Tuesday. Do you need anything? 601 977 94 76
Barry & SandyAngus, Canada en
2/17/2003
The bset food, the best service and the nicest people on the Island. We visit Yvonne, Adolpho, Pecas & Hernand the first night of each years stay as well as the last night of our stay. Each visit is a wonderful experience.
The bset food, the best service and the nicest people on the Island. We visit Yvonne, Adolpho, Pecas & Hernand the first night of each years stay as well as the last night of our stay. Each visit is a wonderful experience.
DarleenStevens, USA en
1/17/2003
Great food, the staff was great, look forward to my next visit and some carpaccio.
Great food, the staff was great, look forward to my next visit and some carpaccio.
AlfonsoPerez, Mexico en
1/17/2003
Great place, we spent New Years there and we had a wonderful time
Great place, we spent New Years there and we had a wonderful time
MaryBrowning, Colorado USA en
12/8/2002
Since visiting the island, we have never missed the opportunity to eat at Guido's. The food is excellent as is the atmosphere on the patio. We'll see you again in 2003
Since visiting the island, we have never missed the opportunity to eat at Guido's. The food is excellent as is the atmosphere on the patio. We'll see you again in 2003