Centered on an open-air kitchen, Tulum Treehouse is a hybrid guesthouse that facilitates exchange between artisans, chefs, farmers, artists and designers toward the preservation and evolution of Mexican craft traditions.
Designed by COLAB Design Office with interior curation by Annabell Kutucu, Tulum Treehouse encompasses five guest rooms, an open-air restaurant, a working studio with an outdoor ceramics kiln and a shop by Xinú, the Mexican botanical perfumery. Windows open to outdoor dining areas, and a massive 20-person rooftop dining table looks out onto spectacular views of endless jungle. Our makers come from very different backgrounds but are united in their commitment to using local, organic, sustainable materials whenever possible toward the creation of a uniquely beautiful and welcoming collaborative space.
Situated between tropical jungle and the Caribbean coastline on Tulum’s vibrant, hectic Beach Road, the Treehouse is a cultural beacon of the once-sleepy village in the midst of rapid transformation. Like the Marrakesh Medina or South Beach in the '80s, today’s Tulum is a place of chaos, promise and potential. At its creative heart is the Treehouse, where weekly talks, musical performances, craft workshops, ecological seminars and artists residencies draw inspiration from the rich culture of the Yucatán and nurture a dynamic conversation about the future of Tulum.
The Kitchen at Tulum Treehouse revels in the natural bounty of Mexico and the diversity of its regional cuisine. Rotating, seasonal dishes are cooked over an open fire fueled exclusively by wood. Corn, 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. Together we engage in discourse on the future of food culture, through workshops, experimentation and artistic collaborations led by Eduardo Fiaschi, Slow's executive chef who comes to us by way of Noma. Closed during the day to all but overnight guests, we open in the evening for those with dinner reservations.
The Kitchen is supplied by Mestiza de Indias, a tropical regenerative agriculture project founded by Gonzalo Samaranch. Located 20 km from the Yucatán city of Valladolid, Mestiza de Indias aims to recover endangered and heirloom species unknown by the general public, while promoting gender equity, fair pay, food sovereignty and education among the inhabitants of the Mayan indigenous community of San Pedro Chenchela. It is a family business based on three ethical principles: consideration for the land, care for people and the fair and equitable distribution of resources.
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