The Kitchen at Tulum Treehouse revels in the natural bounty of the Yucatán and the diversity of its regional cuisine. Under the direction of head chef Antonio Romero, the Kitchen offers rotating, seasonal dishes cooked over an open fire fueled exclusively by wood. Growing up in Mexico City, Romero honed his skills in the the capital’s diverse culinary scene, cooking in a range of fine Italian and French kitchens before returning to master his native cuisine. At the Treehouse, Romero brings an experimental approach to traditional dishes from the Yucatán, making each meal a delightful surprise.
Our Kitchen also adheres to traditional preparatory methods. Maize, the heart and soul of Mexican food culture, is finely ground with a stone mill and prepared using techniques going back to pre-Hispanic times, including ancient forms of fermentation. And through workshops, experimentation and artistic collaborations at the Treehouse, we engage in discourse on the future of food culture together.
We are only open to overnight guests during the day, and open in the evening for all those with dinner reservations.