Hartwood

"Everybody will tell you to eat at Hartwood, and you should absolutely make the effort to go. The chalkboard menu changes daily, but expect dishes like jicama salad, ceviche de aguja with ginger and mezcal, agave pork belly, and grilled octopus, plus excellent cocktails. Email a month ahead for a reservation, otherwise plan to spend a while waiting for a table with everyone else who was told to come here too." - barbara gutierrez

"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

"Everybody will tell you to eat at Hartwood, and you should absolutely make the effort to go. The chalkboard menu changes daily, but expect dishes like jicama salad, ceviche de aguja with ginger and mezcal, agave pork belly, and grilled octopus, plus excellent cocktails. Email a month ahead for a reservation, otherwise plan to spend a while waiting for a table with everyone else who was told to come here too." - Barbara Gutiérrez

"Hartwood prides itself on having no menu; instead, there are daily options based on whatever is available from nearby ranches and farms. Of course, that means locally sourced ingredients only, in the service of innovative, Mexican-inspired dishes. The never-the-same menu has made Hartwood one of Tulum’s most popular and in-demand dining rooms of late. Its dreamy ambience, with a gravel floor and a palm-shaded outdoor setting, melds beautifully with recipes created in the moment. Walk-ins are usually not accepted; book a table well in advance."

"Hartwood prides itself on having no menu; instead, there are daily options based on whatever is available from nearby ranches and farms. Of course, that means locally sourced ingredients only, in the service of innovative, Mexican-inspired dishes. The never-the-same menu has made Hartwood one of Tulum’s most popular and in-demand dining rooms of late. Its dreamy ambience, with a gravel floor and a palm-shaded outdoor setting, melds beautifully with recipes created in the moment. Walk-ins are usually not accepted; book a table well in advance."