• Modern Mexicaans • Playa del Carmen / Riviera Maya
Vandaag 1 keer gereserveerd
HA’ RestaurantThe first restaurant in Xcaret to be awarded a Michelin Star. Also honored with 5 AAA Diamonds for its exceptional service.Carlos Gaytán, the first Mexican chef with a Michelin Star both inside and outside of Mexico, presents HA’, a unique proposal in Contemporary Mexican Cuisine in Riviera Maya. With a 9-course tasting menu in which, Carlos shows us that flavors, textures and temperatures are elements that tell us a surprising story and help us learn about his love for his roots.When you think you have found your favorite dish Gaytán’s inspiration proposes new creations as the seasons change, ensuring your experiences are always unique and different. Come and have a unique culinary experience at Hotel Xcaret MexicoExperiences just for adults +18 years old, with dress code (no shorts and no flip flops/no sandals). Pay just credit or debit card.
Alta cocina que combina los auténticos sabores del norte de Italia con deliciosos mariscos frescos, el auténtico Fettuccine Alfredo, una excelente cava con los mejores vinos y una extraordinaria vista al Mar Caribe
AUTOR: La historia del chef Un autor es un creador de algo original y personal; la experiencia gastronómica más sofisticada del complejo, es un restaurante que contará la historia del chef al mando. Los huéspedes se embarcarán en un viaje que les presentará de inmediato nuevas experiencias culinarias y les ofrece una ventana a la historia del autor principal del viaje: El ChefAUTOR: The Chef’s Story An author is a creator of something original and personal. The resort’s most sophisticated dining experience, Autor is a restaurant that will tell the story of the chef in command. Guests will be taken on a journey that at once introduces them to new culinary experiences and offers a window into the history of the journey’s lead author.
Un tributo a la pesca sostenible En Japón, el Ukai es un método de pesca tradicional que se ha utilizado durante siglos. En Tulum, este mostrador de sushi contemporáneo se distingue por su compromiso total con la pesca sostenible y otras practices; un tributo a los mares. A Tribute to Sustainable Fishing In Japan, Ukai is a traditional fishing method that has been used for centuries. In Tulum, this contemporary sushi counter distinguishes itself by fully committing to sustainable fishing and other practices; a tribute to the seas.
Since 1983 La Dolce Vita has been consistently rated as one of the top restaurants in Cancun, serving fresh sea food & home-made pasta, owned and operated by owners George Savio (founder), his son Tim and Juan J. Casal. Service is refined and friendly, dinner specials change daily to match the season. Our diverse wine list from around the world complements your dinner. We have a private parking lot and Valet parking service without extra charge. Dress code : Casual, no cut off shirtsleeves for gentlemen.We serve pizza and pasta gluten free.
CARNIVORE A tribute to fire and grill.Behind every dish, there is a story than takes us back to a traditional trade perfected over generations. A trade that envelops a pice of meat in flames, transforming it into an authentic feast. We've found the best grill masters to create the perfect menu, paying tribute to the classic flavors and styles to eat in the company of a perfect cut. Chef Gerardo Rivera
Take a culinary tour through the orient at Gong. Located within the elegant grounds of the Vidanta Riviera Maya luxury resort, this restaurant serves fusion Asian cuisine in charming surroundings. Helmed by Chef Gualberto V�zquez, the menu features Far East favorites like sushi, lobster rolls and peking duck. Diners can also enjoy a selection of sashimi and soup. It also includes select gluten-free dishes for diners who prefer this option.
Gong provides a savory alternative to contemporary Mexican fare. The restaurant�s spacious interior features linen-covered tables, soft overhead lighting and Asian-inspired d_cor. Gong is open for dinner every day.
El espíritu del árbol de jacaranda El árbol de Jacaranda fue trasplantado a México por inmigrantes japoneses en el siglo XX. Es una inspiración adecuada para este restaurante teppanyaki, que fusionará técnicas clásicas japonesas y del sudeste asiático con ingredientes y estilos locales. Kengai es la interpretación de una experiencia de teppanyaki adaptada a Tulum.The Spirit of the Jacaranda Tree The Jacaranda tree was transplanted to Mexico by Japanese immigrants in the 20th century. It is a fitting inspiration for this teppanyaki restaurant, which will merge classic Japanese and Southeast Asian techniques with local ingredients and styles. Kengai is a new interpretation of a high-energy teppanyaki experience, well-adapted for Tulum.
