A new, open-fire concept restaurant, Kinnik, has debuted at the award winning Casa Palopó in Guatemala. With front row views overlooking the iconic Lake Atitlán, this is the Relais & Chateaux hotel’s second onsite restaurant, joining 6.8 Palopó, enhancing the overall gastronomic experience.


Executive Chef Jorge Peralta is at the helm of the bespoke dining venue open to hotel guests and the public, seating 32 people in the main dining room and offering a private table for 7 and terrace space for 12. Chef Peralta and his talented team conceptualized the menus to highlight local ingredients and combine the primal appeal of open-fire cooking with the luxury components of a fine dining establishment.


“I’m inspired by the culture, my environment, and the elements,” says Chef Peralta. “At Kinnik, we are able to achieve something that feels traditional, yet elevated. Over the years, Guatemala has emerged as a culinary hotspot and I’m hopeful that Kinnik will play a vital role in bringing Lake Atitlán to the world stage when it comes to cuisine.” The name Kinnik, derived from Kinich Ahau, the Maya Sun God, pays homage to Guatemalan culture and style of open fire cooking.


Centered on cooking premier cuts of meat over open flames, Kinnik provides an interactive lakeside experience for guests, offering tableside carving as well as small table grills available for those who want to immerse themselves in the process and preparation of their meal. Start dinner off with the picoteo starter, a mix of guatemalan chorizo and longaniza accompanied by melted cheese, beans, guacamole and tortillas – a local favorite. Entrées consist of grilled meats like tenderloin, skirt steak and ribeye with featured side dishes ranging from chargrilled vegetables to gorgonzola cream cauliflower, all served with specialty sauces like chipilin bernaise, chirmol and chimichurri. Drink and dessert menu highlights include the tequila Cantarito and Negroni Sbagliato with sweet crepes filled with goat milk caramel and caramelized pears.


Set on the shores of Lake Atitlán, a mystical place rooted in Mayan culture, the experience of Kinnik extends beyond the food. “Kinnik is more than a restaurant, it’s a tradition,” says Claudia Bosch, president of Guatemalan hospitality group, Grupo Alta and owner of Casa Palopó. “Chef Peralta and his team ensure that every meal is a piece of art, impressing and inspiring visitors time and time again.”


Featuring indoor and outdoor seating, Kinnik wows with a modern design centered on bright shades of yellow and gold, unifying the decor and furnishings. Designed by Katina Jongezoon, head of Katy Jay Studio, the earthy and minimalist furniture coupled with bright pops of color in the whimsical ceiling mural and checkered statement wall complement the carefully curated design of Casa Palopó. Located at Carretera a San Antonio Palopó, KM 6.8, Santa Catarina Palopó, Sololá, Guatemala, Kinnik is open Wednesday to Saturday for lunch and dinner from 12pm to 9pm and Sunday for brunch from 9am to 4pm where the specialty bacon pancakes are a must have.


About Casa Palopó

Located on the shore of Lake Atitlán in the Guatemalan Highlands, Casa Palopó offers a quiet retreat for the sophisticated traveler. Its 15 artisan-inspired guest rooms offer dramatic views of the lake and three majestic volcanoes across the shore. Indoors, common living areas are adorned with original Latin American paintings and artifacts. After a day exploring the lake’s colorful Mayan towns, guests can enjoy “the land of the eternal spring” poolside at the solar heated pool, retreat to the spa, or enjoy fine Guatemalan cuisine at 6.8 Palopó restaurant and brand new lakeside restaurant, Kinnik. The hotel offers a more exclusive retreat at Villa Palopó, located just 150 steps above the main hotel, with three large bedrooms, living room, dining room, full kitchen and a private infinity pool with roofed lounge space and a wood-burning fireplace. Casa Palopó’s sister property, Villa Bokéh also offers accommodations in the historic and picturesque city of Antigua. For more information, visit