Celebrating the diversity of the Mexican Caribbean, Wild is one of Tulum’s most unique restaurants.

With a jungle setting and a farm-to-table concept, Wild takes dining in Tulum back to nature. Nestled in a ‘secret garden’, the restaurant serves Mexican Caribbean fusion cuisine in a laidback, open air environment.   

Chefs work with local farmers and producers to source fresh produce and ingredients each day, which they prepare over a traditional wood fire oven and grill. The menu overseen by Chef Norman Fenton, formerly at the Michelin-starred restaurant Schwa in Chicago - brings a progressive intrepretation of Mexican cuisine - infused with global influences. The restaurant itself is inspired by the surrounding landscape – décor fuses authentic Mayan craftsmanship with rustic touches and modern accents.

The bar is equally impressive, with an extensive cocktail (created by Nicolas Baptiste of Experimental Cocktail fame) selection featuring unique homemade syrups and cordials. This is one not to miss. Dinner only. 

Ideal For

Farm-to-table dining

Signature Dishes

Gyoza dumplings glazed with a sour orange and pineapple salsa; tomato tartare with a frisee salad and epazote; a take on the classic cochinita pibil tacos, pork belly lathered in achiote and sour orange sauce, crispy rice chicharron, black lime and crispy tamales; octopus with a squid ink adobo, white cucumber, garlic aioli and the mouthwatering Huitlacoche (Mexican delicacy similar to truffle) ravioli with a white truffle and corn foam.

Signature Drinks

'Hayaté’ a take on a margarita with tequila infused with red pepper, lime, agave syrup, basil and spice tincture; ‘No Mames!’ with mezcal, grapefruit, lime, mate & lemongrass syrup and the ‘Circo Loco’ with Ancho Reyes, lime, mango puree, coconut cream and soda.