THE ART OF JAPANESE CUISINE: KUU
Kuu is a Japanese expression that refers to the connection
between space, emptiness and an opportunity for limitless
Embark on a personalized Japanese culinary journey and experience the artistry cuisine of chef Hirokazu Sato in the omakase style – a form of Japanese dining in which guests “leave it up” to the Chef to provide a tailored menu based on seasonality and available ingredients at their finest.
MEDITERRANEAN CUISINE: MACONDO
Our most inspiring space, featuring daily live music, Macondo's menu takes inspiration from the colorful ingredients and aromatic flavors of the middle east, featuring a wide variety of small and large shared plates, as well as seasonal cocktails made with fresh ingredients.
BEACH RESTAURANT: LA POPULAR
Our open-air beachfront restaurant, La Popular offers fresh fish from the caribbean sea, a ceremony of dining experience that is a celebration of a simple and direct way of interacting with nature. With local, and sustainable catches delivered straight from the local fishermen of surrounding coastal pueblos, guests enjoy a true bite of the ocean, honoring the abundance of life on the beach.
MESTIZA DE INDIAS
We understand food does not begin on the plate—but on the land, with the farmers who
harvest, compost, fertilize and contribute to a conscious food system. The future of food culture
extends far beyond offering good food in a beautiful ambiance—rather it is rooted in the fact that
we can change the social and environmental impact we make with each bite.
At Nômade Tulum, our approach to food is a regenerative program that allows us to establish a sustainable future for food, hone in our organic and nutritious ingredients, and collaborate with local communities in the region.
Today we introduce our first alliance with Mestiza de Indias, a tropical regenerative agriculture project that aims to recover native species and combat the harmful effects of Mexico's agrochemical industry. Guests can taste farm fresh ingredients grown from Mestiza de Indias, like purple sweet potato and African okra at our restaurants, where food is honored as the ultimate resource from nature.