Nestled within the lush jungle, the open-air restaurant with its hand-crafted bohemian decor - is ringed by tall palms, lush foliage and succulent greenery with candles and lamps lighting the way to the tables set outside. This sustainably-minded, ethical eatery has a farm-to-table and zero-waste approach to dining -overseen by Michelin-trained consulting chef Ben Coe (Chicago's Charlie Trotter’s and Sepia in Sydney). There's a strrong focus on authentic local ingredients, sustainable methods of cooking and respecting the region’s rich culinary tastes and bold Mayan flavors.
Expect vibrant yet considered Tulum cuisine - from a compelling menu of Mexican fusion food, with most dishes cooked on a wood-fired grill. Highlights include wood grilled Campeche prawns with a tahini béarnaise and slow roasted chorizo spiced cauliflower with grapefruit & almond cream. There's also a menu of hand-crafted cocktails and a mainly Mexico focused wine list.
Creative cocktails, compelling cuisine
Local fish crudo with cold pressed tomillo and apple juice & shaved roots; wood grilled Campeche prawns with a tahini béarnaise; slow roasted chorizo spiced cauliflower with grapefruit & almond cream and wood fired lemongrass chicken with herbed cabbage & roasting juices.
Charandinha a take on the classic Caipirinha, made with Charanda (Sugarcane spirit from Michoacan) muddled fresh lime and chía, scented with local herbs and Nakawé Mezcal.