The most interesting and progressive food in Tulum right now is at Arca, thanks to partner and former Noma chef Jose Luis Hinostroza, who celebrates the restaurant’s wood-fired cooking and jungle locale. Standouts include a Fred Flintstone-sized bone filled with tamarind and pastilla-laced marrow, served with grilled bread and fermented with a sourdough starter made from pulque. For dessert, don’t miss cacao pods filled with chocolate mousse and toasted sesame milk.
Arca’s focus is on Yucatán ingredients, resulting in Mexi-Cal cuisine—think farm-to-table starters like charred snap peas and grilled asparagus; inventive cocktails like El Solar that blends mezcal, hibiscus, chipotle syrup and smoked ancho chili rum; and homemade sourdough bread so good it sells out by 9 p.m.
The simple wood and candlelight environment is elegant without being pretentious, a touch more upscale than neighboring Hartwood. And if you do feel the need for new dining attire, Caravana—Jacopo Janniello’s Mexican-made artisanal luxe collections that pioneered the free-spirited style so often associated with Tulum—has a flagship just steps away.
Serving dinner. See the menu.
Opening hours: 06:00 pm. - 10:30 pm
Your Outfit: Bohemian Chic
Luxury Key Recommends: The bone marrow is to die for, and the soft crab tacos are incredible! Highly admirable is the way that the chef is orchestrated his open kitchen and the rest of the chefs. Seating next to the kitchen is an amazing experience; to see the choreography of the team and the way they communicate. For restaurateurs is a must-see despite their tasting profile and preferences.
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This property operates under the Greek Tourism Organization license no: 1041E60610185001