Haute Cuisine Route

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.


-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.