Dec 13, 2010
24 and counting...
Susan & I just celebrated our 24th anniversary of the day of our wonderful wedding. We were able to share it with our friends Ken & Shirley who were visiting us from our old home town of North Vancouver. The afternoon was warm and calm and so we headed into the town of Playa for a stroll along 5th Avenue and a sunset walk on the wide white beach. As we strolled along, we happened onto a wedding that had just taken place in front of a beach-side hotel. The young couple was now enjoying their reception in the adjacent restaurant. Ken suggested that Susan & I introduce ourselves and give them our good wishes and share our good fortune for that portentous date, Dec 6. Rather than bother them we stepped over to the little wedding arbour that was still on the sand and added our good vibes vicariously.
As an anniversary treat, Ken & Shirley took us to dinner at one of the neatest restaurants any of us had ever been to. It is set underground in a cenote.
For those who may not know, cenotes form the water drainage system through much of the Yucatan penninsula. There are no surface rivers anywhere in this large area, as it the land is made up of porous rock, mostly limestone. Over the centuries, the rainwater seeping into the rock formed cavities and underground waterways that created cisterns of water for this population and underground drainage to the sea.
A cenote can range from a little sinkhole that might swallow up a fridge or a WV to vast caverns. Several cenotes in this area have been developed into commercial swimming pools, with some of the larger ones including snorkeling and even scuba diving.
The Alux Restaurant is mainly a series of dry caves that form a scattered collection of imaginatively decorated rooms connected by passwageways, all artfully lit with coloured lights. Stalactites and stalagmites abound.
We were seated near a grotto with a small small waterfall that added even more atmosphere.
The service and the meal were superb. Ken and Shirley, who have traveled a lot and have frequented many fine dining places were impressed.
Our waiter, Vicente, created our finale, a flaming fruit dessert.
Muchas gracias to Ken & Shirley for this memorable night.