Zama Beach Club
-Restaurant: La Palapa.
-Chef owner: Federico López.
-Chef: Diego López.
-Cuisine: Mexican contemporary.
-High: Casual beach club.
-Average check p/pax: $30 USD
He is considered one of the best chefs in Mexico, founder of important international gastronomic festivals. National and international award-winning.
-Phone:(998) 877•4400.
Villa Rolandi
-Cuisine: Swiss- Italian.
-Chef: Daniele Müller.
-High: Yacht transport service.
-Average check p/pax:$40 USD
Graduated from the prestigious school of Paul Bocuse, surprising with contemporary swiss-italian specialties and his culinary infl uence of the father of nouvelle cuisine.
-Tel: (998) 999•2000.
Hotel Grand Fiesta Americana Coral Beach
-Restaurant: Le Basilic
-Chef: Henri Charvet.
-Cuisine: French – Mediterranean.
-High: AAA Five Diamond distinction.
-Dress code: Casual Elegant
One of only a few restaurants in Mexico to hold the AAA Five Diamond distinction, Le Basilic off ers a French-Mediterranean menu under the guidance of Chef Henri Charvet of Paris, who holds the title of Maître Cuisine de France.
-Tel: (998) 881•3200 ext 3380.
Hotel Nizuc Resort & Spa
-Restaurant: Ramona.
-Chef:José Meza.
-Cuisine: Mexican evolution.
-High: Gourmet
Young and talented Chef José Meza is leading RAMONA to a new level with his own creations based on traditional recipes. Ramona offers an evolutionary menu where Chef’s creations are grouped by intensity of flavors. A sublime experience in a perfect setting.
-Tel: (998) 891•5768.
Passion by Martin Berasategui
-Cuisine: Basque-French.
-Chef: Maximiliano Sola.
-High:E· High: 5 Diamond Award AAA (2014-2015-2016) / Wine Spectator Award (2014-2015-2016).
-Average check p/pax: $135 USD
Our Cuisine off ers a remarkable food, fusing the distinct culinary influences of Spain and France. Vibrant flavors, bright colors, and top-notch seasonal and regional ingredients. Some of the emblematic Bresasategui´s dishes are present in our menu.
-Tel: (984) 877•3900.
Hotel Grand Velas
-Restaurant: Piaf.
-Cuisine: French.
Chef: Michele Mustiere.
High: Recognized with 5 Diamonds (AAA).
Cheque promedio p/pax: $90 USD
Passionate of cuisine based on classic French dishes with a contemporary
style and delicate presentation.
-Tel: (984) 877•4400.
Hotel Grand Velas
-Restaurant: Cocina de autor.
-Cuisine: Cocina de autor.
-Chef: Bruno Oteiza.
-High: Menu 10 times.
-Average check p/pax: $150USD
Number 38 in the rank of the best chefs of the world, the intellectual creator of Cocina de Autor’s menu, based on the rich cuisine of the Mexican Caribbean.
PUNTA CORCHO
-Cusine: Fish and Seafood cooked in woodoven.
-Chef: Daviel Ovadía & Salvador Orozco.
-High: Both Chefs are considered “King Midas”
of the National Gastronomy.
Daniel Ovadía is Mexico´s youngest chef and his talent has caught the attention of Forbes Magazine and Salvador Orozco has worked in two of the most important Restaurants of the world: René Redzepi´s Noma and Can Roca´s Cell Restaurant.
-Tel: (998) 206•9105.
Hotel Azul Sensatori
-Restaurant: Le Chique.
-Chef: Jonatan Gómez-Luna.
-Cuisine: Mexican art.
-High: Menú de 30 times.
-Cheque promedio p/pax: $120 USD
Disciple of Ferrán Adrià, winner of the Iron Chef of Toronto, Canada, pays tribute to Mexican cuisine with regional accents.
-Tel: (998) 872•8450.
