Food & Drink
Eight kitchens. No wristbands.
All-inclusive usually means a lanyard and a queue. Here it means you sit down, eat what you want, and nobody produces a card.
Our kitchens are run by one culinary director and eight head chefs who buy from the same boats and the same Yucatán growers every morning. Nothing is upgraded, surcharged or reserved for a higher tier. If the tasting counter has a seat, it is yours.
The venues
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Dinner · 18 seats
Nueve
The chef's counter. Nine courses built on whatever came off the boat that morning, cooked in front of you on the pass. Booked at breakfast, sat at seven.
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Dinner · à la carte
Sal
Sushi and raw-bar. Nigiri cut to order at the counter, ceviche in the Yucatán style, and a short list of sake chosen to survive the humidity.
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All day · 6am–11pm
Mercado
The buffet that earns the word. Recado-rubbed meats from the wood oven, market fish, a tortilleria working in the open, and bread pulled at four every afternoon.
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Lunch · poolside
La Orilla
Feet-in-the-sand lunch at the beach and pool. Grilled catch, tostadas, cold towels between courses, and a bar you can swim to.
How it works
- No surcharges
- Every venue, every menu, every bottle on the standard list is included. There is no premium tier to upgrade into.
- Room service
- The full à-la-carte menu in your suite until 2am, and a short overnight menu after that.
- Allergies & diets
- Tell us once at booking and it follows you to every kitchen, including the buffet, where each station is labelled.
- Children
- A real children's menu cooked in the same kitchens, plus high chairs, early sittings, and a cook who will make plain pasta without sighing.
- Local first
- Fish from Puerto Juárez, produce from Yucatán growers, honey from Valladolid, and a mezcal we buy a barrel of at a time.
- Private dining
- A table on the beach, in the wine room, or on your own terrace — arranged the same day, at no extra cost.
Hungry yet?
The flight passes the chef's counter at dusk, mid-service.