Dining & Drinks
From our chefs’ modern interpretations of indigenous dishes that have been prepared on this land for centuries, to their elevated takes on Japanese bar food, North African breads and spreads, and Mexican beach shack fare, our 11 distinct Tulum restaurants and bars celebrate the flavors that bring people together — and how cultures a world away can influence and enhance one another.
Alan Carias, Chef Ejecutivo
Chef nacido en el Estado de México, ganador de menciones como:
• Mejor Apertura Nueva de restaurante, dentro de la República Mexicana.
• Mejor Nuevo Concepto de Restaurante en México.
• 13 Jóvenes Talentos que Cambiarán México, según la revista El Gourmet de México.
Su estilo de cocina está estrechamente ligado a la idea de presentar el producto en todo su esplendor, utilizando raíces mexicanas e ingredientes que complementen otros estilos y tipos de cocina, siempre sabiendo que, sin un gran equipo culinario, nada sería posible.
Ahora lidera el hotel CONRAD TULUM con una cocina innovadora junto con su equipo culinario. Su compromiso con la sostenibilidad mexicana forma parte de #PESCACONFUTURO y Colectivo Maya, en el cuidado de aguas y mares mexicanos.
Our diverse restaurants and bars share a commitment to using the freshest, most sustainably sourced fruits and vegetables, meats, spirits, and seafood. Whenever possible, we work with small, local growers, ranchers, distillers and fishermen to ensure everything we serve meets our quality standards.
Discover Our Flavors
AUTOR
Our signature restaurant is a sleek, elegant space where our chefs create culinary works of art based on new and ancient Mexican flavors, textures and techniques. Craft your epicurean adventure from a diverse selection of imaginative starters and mains, or leave dinner to the experts with a chef-curated omnivore or plant-based tasting menu.
MARATEA
The Caribbean meets the Mediterranean at Maratea, where we celebrate the rich diversity, fresh flavors and tantalizing aromatics that distinguish the region’s cuisine. Feast on house made pita served with herby dips and the salt crusted catch of the day in a stylish blue and white tiled space that’s as warm and welcoming as a Mediterranean home.
KENGAI
Dinner meets culinary theatre with dishes made to order on a teppanyaki grill. The lively, joyful atmosphere and izakaya-inspired menu skews to skewered and handheld bites, making this a family favorite. But the chefs’ devotion to show stopping presentations, rare cuts of meat, heirloom vegetables, and hand-crafted cocktails ensure an unforgettable evening for gastronomes of all ages.
UKAI
ARBOLEA
