Hartwood

"Maintaining respect for the community and environment, chef Eric Werner leads the team at one of Tulum’s most renowned restaurants as they forage in the surrounding areas, source ingredients from local markets, and cook freshly caught seafood over fire. The chef leaves local Mexican food culture in the hands of Tulum’s traditional cooks; he focuses on cooking in Mexico, rather than cooking Mexican cuisine. In reality, that translates to sea bream filets, Caribbean lobster, and arrachera cuts of Angus beef cooked on a wood-fired grill, served simply with bitter greens and roasted vegetables. Seated under simple white awnings on a gravel floor, the restaurant evokes a Tulum before the hype." - Bill Esparza