Calendar

To celebrate the beginning of the spring harvest, we are pleased to invite you to join us on May 6th for a special harvest feast lunch by SEM and a Farmer’s Market on our farm in Meco.

For the third edition of our annual tradition, we are thrilled to announce a special gastronomic partnership with SEM, a zero-waste restaurant focused on regeneration and responsibility in all that they cook. Renowned for their selection of lesser-known local ingredients and zero-waste principles, SEM is at the forefront of the movement to return to more healthy, sustainable ways of eating. For the event, head-chef and founders George McLeod and Lara Espírito Santo will present a harvest feast to be enjoyed at your leisure in the fields of the farm. As leaders in building a more holistic relationship between agriculture and gastronomy, the duo exemplifies a philosophy shared with Friends of a Farmer towards the meaning of good food.

Alongside lunch with SEM, we’re excited to host our annual Farmer’s Market showcasing fresh produce from the farm and from friends in the region. Adam Lovell, founder of Bomb Vinho and sommelier of SEM, will curate the local, lo-fi wines for the day.
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Arrive at midday as lunch will be served from 1pm. Guests are free to join rotating tours around the farm, until sunset.
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To join this exciting day on the farm, including lunch, the cost is €55 per person for members, €75 per person for non-members and €15 for kids between the ages of 6 and 12 years. Drinks will be sold separately. Kids under 6 are free of charge.

Limited spots available. We hope that you will join us!

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Join us at the farm for a day of creativity and experimentation. We’ll explore our land by collecting natural objects which we’ll use to make cyanotypes, or sun prints. This describes the cyan blue photographic printing process, invented at the dawn of photography, wherein the treated surface is exposed to sunlight to create an image from the shadow of an object.

We’ll also celebrate Easter with an egg hunt on the farm for the kids. Hosted in collaboration with one of our members, Shirley, founder of Wunderhaus.

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To celebrate our newly planted seedlings, we welcome you to the farm on Saturday March 4, from 11-2pm. You’ll meet the farmers behind our organic vegetable and flower boxes, who will walk you through the gardens and tell you about the crops seeded this year. You’ll also get the chance to plant your own herb seedling into a pot and take it home with you, along with tips on how to nourish and enjoy it. Kids and friends are welcome.

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The season has flown by! To mark the end of the beginning, we welcome you to the farm for our last gathering of the year on Saturday, November 12, from 11-1pm, when we’ll celebrate by getting our hands dirty, planting garlic that will grow throughout the winter. The u-pick fields will be open for your family and friends to enjoy.

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Join us as we open our doors for an intimate concert and a Mexican-Caribbean offering rooted in the culinary traditions of Día de los Muertos.

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Come help us harvest our sweet potatoes!

We welcome you on the farm on Saturday September 10th from 11-1pm to lend a hand harvesting and storing sweet potatoes. We’ll also learn about the different varieties of winter veg, their planting and harvesting methods and best caring techniques to increase their shelf life. The u-pick fields will be open for your family and friends to enjoy.

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This summer we’re joining Berlin food collective Ember for a series of dinners at Flussbad, featuring Ember’s open-fire cuisine served in ever-changing settings. A seasonal multi-course meal brimming with sun-kissed produce will be served on the Spree riverside, where Flussbad’s reed-roofed subterranean performance space, the Reethaus, is nearing completion.

Learn more about Ember’s open-fire culinary offerings at ember-ofc.com.

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This summer we’re joining Berlin food collective Ember for a series of dinners at Flussbad, featuring Ember’s open-fire cuisine served in ever-changing settings. A seasonal multi-course meal brimming with sun-kissed produce will be served on the Spree riverside, where Flussbad’s reed-roofed subterranean performance space, the Reethaus, is nearing completion.

Learn more about Ember’s open-fire culinary offerings at ember-ofc.com.

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This summer we’re joining Berlin food collective Ember for a series of dinners at Flussbad, featuring Ember’s open-fire cuisine served in ever-changing settings. A seasonal multi-course meal brimming with sun-kissed produce will be served on the Spree riverside, where Flussbad’s reed-roofed subterranean performance space, the Reethaus, is nearing completion.

Learn more about Ember’s open-fire culinary offerings at ember-ofc.com.

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This summer we’re joining Berlin food collective Ember for a series of dinners at Flussbad, featuring Ember’s open-fire cuisine served in ever-changing settings. A seasonal multi-course meal brimming with sun-kissed produce will be served on the Spree riverside, where Flussbad’s reed-roofed subterranean performance space, the Reethaus, is nearing completion.

Learn more about Ember’s open-fire culinary offerings at ember-ofc.com.

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This summer we’re joining Berlin food collective Ember for a series of dinners at Flussbad, featuring Ember’s open-fire cuisine served in ever-changing settings. A seasonal multi-course meal brimming with sun-kissed produce will be served on the Spree riverside, where Flussbad’s reed-roofed subterranean performance space, the Reethaus, is nearing completion.

Learn more about Ember’s open-fire culinary offerings at ember-ofc.com.

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Join us for a daylong fermentation workshop where you will learn how to make sourdough, kimchi and more with our Executive Chef Gonzalo Cerrato Laguna and Manuel Manchor, a self-taught sourdough master from Mexico City. The workshop will start at 1pm in our open-air kitchen with a foundational session on sourdough by Manuel, including health benefits, myths, cultural significance and the special history of this world-famous bread. We will talk about different preparation techniques, how to manage time well and alternative recipes for experimentation. You will get your hands into the subject, by making the “Mother” recipe and creating your own sourdough bread.

During the resting time of the bread, you will be taught by Gonzalo how to make your own kimchi and the famous Tulum Treehouse guacamole. You are welcome to bring swimsuits and towels if you want to enjoy a dip in the pool while we prepare the fire oven and wait for the bread to be ready to bake! At around 5:30pm it will be time to bake the bread. After 20 minutes in the oven, your bread will be ready to be enjoyed with the handmade guacamole and kimchi on the rooftop at sunset.

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Our farm flowers are in full bloom and we want to celebrate with you! 

Join us for a day on the farm harvesting and arranging your own bouquet of flowers. We’ll learn about the different varieties, planting and harvesting techniques and best caring conditions for long-lasting, fresh bouquets. Please bring your own vase.

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This summer we’re joining Berlin food collective Ember for a series of dinners at Flussbad, featuring Ember’s open-fire cuisine served in ever-changing settings. A seasonal multi-course meal brimming with sun-kissed produce will be served on the Spree riverside, where Flussbad’s reed-roofed subterranean performance space, the Reethaus, is nearing completion.

Learn more about Ember’s open-fire culinary offerings at ember-ofc.com.

Read More

This summer we’re joining Berlin food collective Ember for a series of dinners at Flussbad, featuring Ember’s open-fire cuisine served in ever-changing settings. A seasonal multi-course meal brimming with sun-kissed produce will be served on the Spree riverside, where Flussbad’s reed-roofed subterranean performance space, the Reethaus, is nearing completion.

Learn more about Ember’s open-fire culinary offerings at ember-ofc.com.

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A special gastronomic night hosted by our Executive Chef Gonzalo Cerrato includes an open-fire lamb roast on a metal cross in the Argentine style, “cordero a la cruz,” a community culinary tradition common in South America. Supplied by the family farm of our local production chef Osso, the lamb will be roasted on an open fire with whole-cooked vegetables in the middle of our jungle garden while guests gather around the pool. Beginning at 6pm, this special evening will also include a welcome sangria and plums in wine for dessert.

The cordero roast will be accompanied by live harp, guitar and cajon drum in the jarocho style native to the Mexican state of Veracruz. A folk musical genre mixing Spanish, indigenous and African influences, jarocho has its roots in the early colonization of the Mexican Carribean and is thought to date back as far as the 11th century.

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We welcome you to the farm on Saturday, July 2 to meet the farmers behind the produce, tour our abundant fields and learn about planting and harvesting techniques. Kids are welcome. 

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This summer we’re joining Berlin food collective Ember for a series of dinners at Flussbad, featuring Ember’s open-fire cuisine served in ever-changing settings. A seasonal multi-course meal brimming with sun-kissed produce will be served on the Spree riverside, where Flussbad’s reed-roofed subterranean performance space, the Reethaus, is nearing completion.

Learn more about Ember’s open-fire culinary offerings at ember-ofc.com.

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Join us at the Treehouse for a life drawing workshop guided by Tulum-based artist @nikitamrtnz. The intimate session will include a welcome drink, atmospheric musical accompaniment and a drawing lesson by Nikita featuring a life model.

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Join us at the Treehouse for a life drawing workshop guided by Tulum-based artist @nikitamrtnz. The intimate session will include a welcome drink, atmospheric musical accompaniment and a drawing lesson by Nikita featuring a life model.

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“It always takes me back to childhood, collecting wildflowers and letting them dry between the pages of my favorite books.” – Farmer Sofia

Join us on Saturday, May 21 from 9am to 1pm for an Herbarium Workshop led by Pedro Arsénio, a professor at the Higher Institute of Agronomy at the University of Lisbon with expert knowledge of Mediterranean plant life. We will walk the land together, selecting and collecting plants and flower specimens to press and dry while Pedro explains their origins, genetics, conservation status and more. The workshop will be educational and dynamic, great for children aged six and above!

Exact directions to the farm will be provided upon registering.

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It’s been a busy season at the farm in Meco as our team there takes shape and helps to bring a beautiful abundance of crops to harvest. We invite you to share in this bounty and meet the farmers behind the crops at our annual Farmers Market at Casa Noble, where we will showcase our first harvest of organic farm-fresh vegetables as well as other artisanal items from small farms and producers in the region. 

When arriving at the address, take the narrow downhill side street to your left. Continue for a few steps downward. Access is through the door on your right. There will be a list at the door for entry.

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Join us at our Berlin bakery Sofi for wine and focaccia as we launch the latest issue of Primary Paper, which explores the topic of faith through contemporary photography.

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Join us as we open our doors for an intimate rooftop concert and a Mexican-Caribbean offering rooted in the culinary traditions of Día de los Muertos. Rooted in the pre-Hispanic traditions of Mexico, the Day of the Dead, or Día de los Muertos, is a day when the portal opens between the living and the dead, allowing the souls of the departed to rejoin their loved ones for a day of ceremony, remembrance and celebration—a vision of an accessible spiritual dimension shared by many cultures across the globe.

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Tulum Treehouse welcomes our new exhibiting artist, Merida-based textile painter Jason Kriegler. Drawing influence from traditional textile design, Jason incorporates abstraction to create contemporary works that blur the lines between painting and textile art. His pared-down paper embroidery paintings suggest organic, biological forms but can also be experienced purely as abstracted combinations of shapes, line and texture.

Despite their simplicity, they have a captivating quality that reveals the complexity of hand embroidering onto paper, enlivened by a sense of depth that only seems to grow with continued examination. The exhibition runs for six months.

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To mark the tomato harvest, we’re hosting a picnic at the Meco Beach farm, accompanied by live music and discussion. The gathering kicks off a rotating program of community-supported farming, arts and knowledge exchange that aims to restore conscious appreciation for the natural world, creating a model for a regenerative society.

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We welcome the community for a day of discovery under the guidance of master farmer Andy Szymanowicz, an expert in biodynamic agriculture and lacto-fermentation. With the help of his team of nature-loving farmers, Andy will guide us through La Granja’s garden plots, sharing recent developments, discoveries and the season’s most promising crops.

Learn how composting, mulching and a high-tech, sustainable approach to water management have returned vital nutrients to the farm, how eating produce from small farms can benefit your mind and body and how you can bring all of these learnings into your own life, home and personal garden plot. Get involved in a project aimed at reactivating abandoned agricultural lands across the island.

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Join us for our first Farmer’s Market at Casa Noble in Lisbon, where we will offer produce and artisanal items from small farms in the region, including the first harvest of our own 82-hectare former herdade on Portugal’s Arrábida Coast that we are transforming into a biodynamic farmstead for year-round living and hospitality. Architects from the herdade project will be on hand at the Farmer’s Market, sharing drawings and plans for what’s to come

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From the jungle-facing roof terrace of the Treehouse, we continue our conversation series hosted by acclaimed writer Daniel Pinchbeck on the new regenerative paradigm and the impact of rapid development on the indigenous communities and natural ecosystems of Tulum and other developing destinations.

Daniel has written extensively about ecology, shamanism, psychedelics and indigenous prophecy in his books, which include Breaking Open the Head: A Psychedelic Journey into the Heart of Contemporary Shamanism, 2012: The Return of Quetzalcoatl, Notes from the Edge Times and most recently, How Soon is Now? The dialogue, in which we will also discuss actionable steps we can take individually and as a community to offset the harmful effects of rapid development, will be followed by a live performance.

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A sensorial week of music and scent celebrates our collaboration with Xinú, a Mexico City perfumery founded by Ignacio Cadena, Verónica Peña and influential designer Héctor Esrawe, who has created a site-specific sensorial installation bridging the entrance of Tulum Treehouse to the front garden and the new boutique, Xinú’s fourth site in Mexico.

Drawing inspiration from the aromatic biodiversity of the Americas, Xinú is curating botanicals across Tulum Treehouse, from unique food and drink menus to skincare and bathing products. We will celebrate this collaboration with a night of music from Hernan Suarez and Avi Schneider, followed by our resident Jaime Fiorito.

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Gather in the Treehouse kitchen to uncover Mayan cooking techniques. Learn to grind corn, the heart and soul of Mexican food culture, ith a stone mill and prepare it using techniques going back to pre-Hispanic times.

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Emilio Espadas of Uayma, a member of one of the last Mayan potter families in the Yucatán, shares his process as we continue our discourse on the indigenous craft and artisanal traditions of the Yucatán.

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Tulum Treehouse artist-in-residence Uxii is a self-taught ceramicist living in Mérida. Her ceramic work explores the composition, use and origin of prehispanic Mayan clay vessels. We invite our residents to investigate new cultural dialogues and possibilities for traditional knowledge preservation.

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