NÜ Tulum
Amores de Agave – Mezcal, Chili Infusion, Honey, Ginger Beer
Saint And Tonic – Agave Gin, Pineapple, Hoja Santa, Tonic Water
Cacao Sourdough, Vanilla Butter, Dzikil Pac
Green Ceviche, Celery, Apple, Onion, Avocado, White Bean
Guacamole, Fried Octopus, Mint, Dill, Ginger
Chile Xcatic Tacos, Pork Belly, Tomatoes, Coriander
Duck, Oaxacan Black Mole, Chochoyote, Sesame, Handmade Corn Tortillas
Rockfish, Vanilla Emulsion, Onion Puree, Leeks
Marquesita, Bola Cheese Foam, Dark Chocolate, Kiwi
A product of Namron Hospitality Group, the name behind Nest and other upscale properties in Tulum, NÜ opened in 2018 with Mexico City Chef Cesar Castañeda at the helm and has continued to forge a path in the same light as ARCA and Hartwood.
Another jungle space along Tulum’s popular beachfront drive, equally open as ARCA with candles, natural wood and copal, it is once greeted by a pair of hostesses that guests are seated, humidity partially abated by fans plus Cocktails focused on indigenous Spirits plus refreshing elements.
Fusing Mayan heritage with Modern Mexican Cooking, both prices and patrons akin to other upscale Restaurants in Quintana Roo, most meals will begin with subtly sweet Bread from a Wood-burning oven, its Butter accented by Vanilla while traditional Vegetable Dip develops slowly with earth and smoke on the palate.
Embedded in lush greenery, with music lightly playing, Appetizers on this night consisted of smooth Guacamole with tiny bits of Octopus and a bit too much Mint served alongside Vegan Ceviche offering a diversity of textures amidst bright acidity.
Less finessed than ARCA, but not quite so rustic as what Chef Eric Werner created at Hartwood, Chiles stuffed with Pork arrived next to be eaten as Tacos, the Coriander again a bit heavy-handed while Duck beneath crispy Skin was near-perfect at the center of spicy Mole and Sesame Seeds.
Sold on Rockfish by a server’s description, medium-firm Flesh flaking delicately into an aromatic pool of Onions, Dessert proves less impressive than what one might expect of a Chef trained by Dulce Patria’s Martha Ortiz, the crispy Crepe well-executed but Kiwi and Bitter Chocolate getting lost amidst richer-than-usual Edam.
www.nutulum.com
