About
The "Tulum-style" wood-burning oven restaurant features "Farm-to-Fork" dining accompanied with a relaxed vibe in a simple, laid-back atmosphere. Sample dishes include: Yucatan-style sausage with red peppers and garlic bread, Kobe Beef and Arancha (Flank Steak), Caribbean Grouper slow roasted with garlic and fine herbs and Mexican Octopus drizzled with oregano oil and sprinkled with sea salt and accompanied by Mayan salsa and rice. Offering both indoor and outdoor seating, the restaurant features natural, simple décor with standout designs ranging from antique wood furniture and huge palapa-style roof, to different elements of glass, metal and plastic featured throughout and flooring made up of brick, wood and tile.
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