The culinary offer that can be found from Punta Mita to Mandarina is positioned as one of the best in the country, not only because of its exclusivity, because of its restaurants located in luxury hotels, or because of its renowned chefs, but because they take one of the oldest professions, cooking, very seriously. Today, it is no longer about being extravagant but prioritizing quality and the best flavor when eating or drinking. Here, a selection of places that follow these precepts and manage to change the concept of luxury for gastronomy enthusiasts.
DOS CATRINAS
Defined as a tribute to Mexico, this restaurant at the Four Seasons Resort Punta Mita presents a menu with signature dishes that combine a bit of Veracruz traditions with those from Oaxaca and Puebla to fill each dish with magic. Embark on a sensory journey, try their fresh-ingredient guacamole prepared at the table, and continue with your La Clandestina Traveling Bar experience. In this charming service cart, personalized cocktails are prepared.
TUNA BLANCA
Colors and textures, accompanied by simple but perfect flavors, are where the success of this place lies. Chef Thierry Blouet, an unpretentious, relaxed restaurant on the seashore, created it. At Tuna Blanca, each dish is made with seasonal fishing and the tradition of local ingredients that the chef insists on respecting daily. The confit suckling pig tacos served with beans, avocado cream, chicharrón, fried parsley, jocoque, and ranch cheese, or the grilled octopus with red mole and stuffed with dry noodles sum up the experience.
LA PESCADORA
The concept at La Pescadora is based entirely on seafood prepared with homemade recipes. Its white tableware perfectly summarizes the idea, aiming for the diner to appreciate every detail of their dish. From shrimp casserole with gratin cheese to zarandedo-style fish or grilled catch of the day, each dish is a tribute to the freshness of the coast. The experience must accompany a natural margarita, homemade tortilla chips, and sauces made at your table.
ALMA AND CARAO
At One & Only Mandarina, it might be Alma restaurant that best represents the new luxury cuisine. Its Mediterranean cuisine comes to your table from the garden to offer refreshing flavors such as a sea urchin pâté or a Waygu La Gloria steak, sealed with a glass of natural wine made in Mexico. Another extraordinary option within the hotel is Carao, a concept by Chef Enrique Olvera, who offers a menu of local and ancestral ingredients influenced by Oaxacan gastronomy. Thus, near the sea, you can enjoy a yellow mole.
COYUL
Sustainability and seasonality are the keys to each
dish at this restaurant, located at the Four Seasons
Resort Tamarindo. Developed in partnership with
chef Elena Reygadas, Coyul’s concept pays tribute to
cornfield vegetables, freshly baked bread, and tortillas
made on the comal. For breakfast, check the eggs
with labneh in a casserole with epazote oil. In the
evening, delve into the seven-course menu, which is
suitable for vegetarians and has a gluten-free option.
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