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, Executive Chef
Born in the State of Mexico, Chef Alan Carias has earned accolades such as:
• Best New Restaurant Opening in Mexico.
• Best New Restaurant Concept in Mexico.
• One of “13 Young Talents Who Will Change Mexico,” according to El Gourmet de México magazine.
His culinary style focuses on showcasing the essence of the ingredients, drawing inspiration from Mexican roots while blending flavors and techniques from various culinary traditions. Alan emphasizes that the success of his kitchen is built on the strength of his team.
Currently, he leads the culinary operations at the Conrad Tulum Riviera Maya, driving innovation and sustainability as a key part of the #PescaconFuturo initiative and the Colectivo Maya, which focus on preserving Mexico’s waters and marine life.
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
