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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

DZIKILPAK
smoked pumpkin seeds – chive oil – heirloom coriander – xoconostle crispy heirloom corn tostada

 

SCALLOP CRUDO
cured scallops – jungle gooseberry and sea lettuce aguachile – charred avocado and cucumber – lemongrass oil

 

BLUEFIN TUNA CRUDO
hibiscus and fermented plum aguachile – morita chilli – dulce seaweed purple basil

 

VENISON TARTARE
smoked salsa macha – jicama – cotixa cheese – blood tostadas

 

GRILLED BROCCOLINI
herb caesar dressing – fried capers – crispy bread – parmesan crisps toasted seaweed

 

SOFT SHELL CRAB TACO
amaranth and mezcal tempura – hoja santa emulsion – fermented habanero & xoconostle salsa

 

CRAB ESQUITES
heirloom corn – crab meat – coconut crab bisque – charred heirloom tomato – chives

 

ROASTED PRAWNS
morita chilli – plantain vinegar – prawn butter – manzano chilli ferment

 

SMOKED TROUT TOSTADA
crispy skin – trout roe – green allspice leaf emulsion – pickled gooseberries – smoked cream

STRIPED SEABASS
seared in coconut oil – green mole – local basil – coconut & jicama slaw

 

THE WHOLE SQUASH
roasted local squash – squash flowers – grilled squash leaves crispy squash seed

 

MAYAN OCTOPUS
lentil purée – lentil granola – pickled radishes – longaniza – xcatic & allspice leaf salsa

 

SUCKLING PIG
crispy belly – smoked carnitas – cinnamon leaf oil – rice bean – soursop & sea purslane salsa

 

BONE MARROW
roasted in the woodfire oven – tamarind and pasilla glacé – grilled pulque sourdough – serrano salsa

 

GRILLED MUSHROOM TLAYUDA
mushroom chicharrón – huitlacoche mole – chives – coriander black sesame seed – nasturtium

 

MEXICAN WAGYU TLAYUDA
grilled flank steak – oxtail carnitas – smoked yuca purée – huitlacoche mole

 

GRILLED SOURDOUGH PULQUE BREAD
coconut butter

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DRINKS

ROSALINA

Ketel One Vodka, Lemongrass Vermut, Liqueur 43, Peychaud’s Bitters

BOTANICAL WINE

Condesa Gin, Heirloom Coriander Infused Cocchi Americano, Lime Cordial, Mayan Lime Bitters, Cava

GREEN GARDEN

Condesa Gin, St. Germain, Lemongrass Infused Pulque, Hoja Santa Bitter, Lime, Avocado Leaf Oil

HAR MAR SUPERSTAR

Mezcal Montelobos Espadín, Ginger, Honey, Lemon

MAYAMI NICE

Pineapple Infused Valdeflores 8 Years Rum, Xtabentun, Passion Fruit, Housemade Orgeat, Lemon

EL SOLAR

Mezcal Union Joven, Hibiscus, Chipotle, Piloncillo, Lime Juice, Chapulin Salt Rim

RUM PUNCH

Flor de Caña 12 Years Rum, Fino Sherry, Punch Syrup, Mandarin and Mole Bitters

SEASONAL NEGRON

Atávica Destilado de Tepache, Cocchi Rosa, Xila, Mole Bitters

ARCA COLADA

Atávica Destilado de Tepache, Smoked Pineapple Syrup, Pineapple Juice, Aquafaba, Lime

MELIPONA

Woodford Reserve, Xtabentun D’Aristi, Sour Orange, Ginger, Smoked Honey

PISCO SOUR

Epazote Infused Pisco Penca & Piedra, Wine Syrup, Wine Bitter, Aquafaba, Lemon

JUNGLE BIRD

Aconte Rum in Pineapple, Campari, Smokey Pineapple Syrup, Pineapple Juice, Lime Juice

THE LOST MARTINI

The Lost Martini Espadin, Sake Nami, Prickey Pear Spirit Penca & Piedra, St Germain, Mayan Lime Bitters

NAKED IN TULUM

Mezcal Montelobos Espadín, Green Ancho Reyes, Aperol, Lime

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.

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    for your event

    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

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