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

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

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.

WE OFFER RESERVATIONS VIA WHATSAPP
+52 984 177 2231
OR YOU CAN FIND US ON OPENTABLE

TO INQUIRE ABOUT PRIVATE EVENTS, PLEASE CLICK HERE

WE OFFER RESERVATIONS VIA WHATSAPP
+52 (1) 984 177 2231
OR YOU CAN FIND US ON OPENTABLE

TO INQUIRE ABOUT PRIVATE EVENTS, CLICK HERE


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OPEN SEVEN DAYS A WEEK FROM 5:30 PM

CARRETERA TULUM-BOCA PAILA KM 7.6

77780 TULUM, QUINTANA ROO MEXICO

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