ABOUT US
OUR FOOD IS MICRO-SEASONAL AND IS A CURRENT REPRESENTATION OF THE FLORA AND FAUNA AROUND US
We have created the dishes to be in tune with our roots and traditions, with bold and explosive flavors.
Open-fire cooking is integral to our menu, which is composed of small plates intended to be shared, a way of eating that is inherent in Mexican culture.
We have spent several years nurturing our relationship with our local purveyors whom are now like our family. We cherish these relationships because they allow us to properly represent the diversity of the area, and in turn we help the community that has welcomed us open-heartedly in this jungle paradise we call home.
ABOUT US
OUR FOOD IS MICRO-SEASONAL AND IS A CURRENT REPRESENTATION OF THE FLORA AND FAUNA AROUND US
We have created the dishes to be in tune with our roots and traditions, with bold and explosive flavors.
Open-fire cooking is integral to our menu, which is composed of small plates intended to be shared, a way of eating that is inherent in Mexican culture.
We have spent several years nurturing our relationship with our local purveyors whom are now like our family. We cherish these relationships because they allow us to properly represent the diversity of the area, and in turn we help the community that has welcomed us open-heartedly in this jungle paradise we call home.
DINNER
Grilled Avocado, Crispy Chaya, Avocado Leaf Oil, Toasted Pumpkin Seeds, Avocado Wood Dashi
Tartare of Roasted Peppers, Cured Egg Yolk, Toasted Almonds, Pepper Ash Salt, Morita Chile Oil, Grilled House Pulque Bread
House Pulque Sourdough Bread from the Wood Fire Oven, Local Amish Butter, Mayan Salt from Celestún
Grilled Heirloom Green Beans, Charred Salsa Verde, Confit Egg Yolk, Green Gooseberries
Roasted Local squash, Sautéed Squash Greens, Squash Flowers, Toasted Squash Seeds, Squash Seed Sauce
Scallop Crudo, Basil and Coconut Salsa Verde, Pickled Onion Flowers, Scallop Chicharrón
Grilled Octopus in Recado Negro Terrine, Caramelized Cotija Cheese, Salsa Macha, Arugula and Cilantro
Soft Shell Crab, Amaranth Tempura, Grosella and Pickled Habanero Salsa, Chaya Emulsion, Fried Chaya, Chaya Powder
Sea Urchin Ceviche, Mandarin Aguachile, Red Cabbage Kimchi, Cucumber
Seared Prawns in Chili Butter, Plantain Vinaigrette, Green Grosella and Chili Manzano Salsa
Roasted Bone Marrow, Tamarind and Pasilla Glacé, Charred Scallion Salsa, Pickled Onion Flowers, House Grilled Bread
Octopus al Pastor, Guajillo Adobo, Lentil Purée, Lentil Granola, Pickled Radishes, Xcatíc Salsa, Epazote
Coconut Oil Pan-Fried Fish Filet, Grilled Corn Esquites, Rajas and Coconut Sauce, Baby Corn, Chive Vinaigrette
Suckling Pig Roulade, Chorizo Sauce, Chicharron and Peanut Crumble, Fresh Chayote Salad, Roasted Garlic and Mint Vinaigrette
Grilled Deer Ribs, Rib Sauce, Yucca Flautas, Pickled and Grilled Ixil Onions
DRINKS
HAR MAR SUPERSTAR
Mezcal, Ginger, Honey, Lemon, Thyme
NAKED IN THE DESERT
Sotol Flor Del Desierto, Yellow Chartreusse, Aperol, Lime
MAYAMI NICE
Aconte 7, Xtabentun, Passion Fruit, Almond Orgeat, Lemon
OLIVER TWIST
Hendrick’s, Te De Manzanilla, Twist De Naranja, Agua Tónica
CHECHÉN
Tequila Blanco, Jarabe De Piña Rostizada, Limón, Angostura Bitters
EL SOLAR
Mezcal, Jamaica, Jarabe De Piloncillo Y Chipotle, Limón, Escarcha De Sal De Chapulín
LONE PALM
Mezcal, Jamaica, Jarabe De Piloncillo Y Chipotle, Limón, Escarcha De Sal De Chapulín
MEZCALHATTAN
Amores Reposado Mezcal, Nixta, Mole Bitters, Orange Bitters
NAKED IN TULUM
Ojo de Tigre Mezcal, Ancho Reyes Verde, Aperol, Lime
ARCA COLADA
Fat Wash Coconut Gin, Roasted Pineapple Syrup, Lime, Aquafaba
MELIPONA
Sierra Norte Whisky, Xtabentun, Sour Orange, Ginger, Smoked Honey
PISCO SOUR
Pisco Infused With Epazote, Lime, Wine Syrup, Aquafaba
GIN FIZZ
Gin, Aperol, Aquafaba, Sour Orange, Soda
MESTIZO MARGARITA
Herradura Blanco Tequila, Mandarino Napoleon, Sour Orange, Recado Negro Syrup, Dark Salt
THE LOST MARTINI
The Lost Explorer Mezcal, Sake Nami, St Germain, Prickly Pear, Lima Bitters
OUR CHEF
JOSE LUIS HINOSTROZA
EXECUTIVE CHEF / CO-OWNER
A native of Southern California, Jose Luis Hinostroza grew up in a Mexican household in the heart of one of the richest agricultural regions in America and the birthplace of the farm-to-table movement.
Formerly a part of Rene Redzepi’s culinary mecca, Noma in Copenhagen he formed part of the research and development team of Noma Mexico at their Tulum pop-up.
His product-driven menu at ARCA brings together the bold and explosive flavors of Mexico, executing a casual fine-dining experience with the technique and knowledge of a chef who has spent the past ten years working in some of the best kitchens around the world.
OUR CHEF
JOSE LUIS HINOSTROZA
EXECUTIVE CHEF / CO-OWNER
A native of Southern California, Jose Luis Hinostroza grew up in a Mexican household in the heart of one of the richest agricultural regions in America and the birthplace of the farm-to-table movement.
Formerly a part of Rene Redzepi’s culinary mecca, Noma in Copenhagen he formed part of the research and development team of Noma Mexico at the restauran’t Tulum pop-up.
His product-driven menú at ARCA brings together the bold and explosive flavors of Mexico, executing a casual fine-dining experience with the technique and knowledge of a chef who has spent the past 10 years working in some of the best kitchens around the world.
Contact us for reservations
Contact us for reservations
OPEN SEVEN DAYS A WEEK FROM 5:30 PM
CARRETERA TULUM-BOCA PAILA KM 7.6
77780 TULUM, QUINTANA ROO MEXICO
