Tulum Guidebook
Beach Clubs
One of the better beach beds along the coastline. Great DJs on Saturday nights.
297 現地メンバーのおすすめ
Papaya Playa Project
Km 4.5 Carr. Tulum-Boca PailaOne of the better beach beds along the coastline. Great DJs on Saturday nights.
MIA/SELINA
Another place with great beach beds. Cool Instagrammable spots.
Lively beach club with chill lounge vibes. Have an entertaining sax musician.
82 現地メンバーのおすすめ
Taboo Tulum
Lively beach club with chill lounge vibes. Have an entertaining sax musician.
Be Tulum Hotel
Km.10 Carr. Tulum-Boca PailaHip higher end beach club
Sightseeing
Ruinas de Tulum
Gran Cenote is a large and popular cenote located just outside Tulum. It is made up of a collection of caves, caverns and an open-air cenote connected by meandering wooden boardwalks and surrounded by lush greens. With its crystal clear waters and underground world, Gran Cenote is popular with swimmers, divers and snorkelers.
410 現地メンバーのおすすめ
グラン・セノーテ
Gran Cenote is a large and popular cenote located just outside Tulum. It is made up of a collection of caves, caverns and an open-air cenote connected by meandering wooden boardwalks and surrounded by lush greens. With its crystal clear waters and underground world, Gran Cenote is popular with swimmers, divers and snorkelers.
Bars/Clubs/Lounge
Thursday nights. Hip DJs and vibe. Amazing cocktails and mixologist. Live being in the scene of a movie.
202 現地メンバーのおすすめ
Casa Jaguar
Avenida Boca PailaThursday nights. Hip DJs and vibe. Amazing cocktails and mixologist. Live being in the scene of a movie.
Friday nights. Highly instagramable with a great scene. Different sections and floors.
300 現地メンバーのおすすめ
Gitano
Friday nights. Highly instagramable with a great scene. Different sections and floors.
Papaya Playa Project
Km 4.5 Carr. Tulum-Boca PailaSaturday nights. Great DJs and sounds on the beach
Food scene
With its campsite kitchen and cozy, evening-picnic atmosphere, Arca should be at the top of your list for its artful, microseasonal cuisine, complete with ingredients that taste as if they were picked just beyond the fan palms surrounding the outdoor space. It’s the flagship restaurant of Mexican-American chef Jose Luis Hinostroza, whose resume includes Alinea, El Celler de Can Roca, De Kromme Watergang, and Noma. Crispy, spinachlike chaya enhances the grassy flavors of grilled avocado and buffets soft-shell crab in amaranth tempura. Don’t miss Hinostroza’s grilled octopus in recaudo negro marinade, which has become part of the Tulum canon. [$$$$]
113 現地メンバーのおすすめ
Arca
Carretera Tulum-Boca PailaWith its campsite kitchen and cozy, evening-picnic atmosphere, Arca should be at the top of your list for its artful, microseasonal cuisine, complete with ingredients that taste as if they were picked just beyond the fan palms surrounding the outdoor space. It’s the flagship restaurant of Mexican-American chef Jose Luis Hinostroza, whose resume includes Alinea, El Celler de Can Roca, De Kromme Watergang, and Noma. Crispy, spinachlike chaya enhances the grassy flavors of grilled avocado and buffets soft-shell crab in amaranth tempura. Don’t miss Hinostroza’s grilled octopus in recaudo negro marinade, which has become part of the Tulum canon. [$$$$]
Mur Mur is set up in an alley off the main road and lit with string lights for an alfresco dining experience. The focus here is on contemporary Baja Mexican food, with a Yucatán influence. And as much as possible, all the produce and meat is sourced locally—beef from Cancun, pork from Vallodolid, and fish from local fishermen. Mostly cooked in a brick-oven grill, the food is fresh and incredible: the avocado salad with spicy cauliflower confit is addictive, is was the octopus ceviche, and red snapper marinated in chile peanut sauce and served with nopales.
43 現地メンバーのおすすめ
Mur Mur
Mur Mur is set up in an alley off the main road and lit with string lights for an alfresco dining experience. The focus here is on contemporary Baja Mexican food, with a Yucatán influence. And as much as possible, all the produce and meat is sourced locally—beef from Cancun, pork from Vallodolid, and fish from local fishermen. Mostly cooked in a brick-oven grill, the food is fresh and incredible: the avocado salad with spicy cauliflower confit is addictive, is was the octopus ceviche, and red snapper marinated in chile peanut sauce and served with nopales.
The vibe is the allure at this swank jungle getaway with an old-world feel that merges 17th century Mexican architecture, candlelit dinners, and overgrown palm trees and vines. The food is a blend of Meditteranean mezze, Mexican American tacos, and appetizers like quesadillas cut into acute triangles like the ones at American chain restaurants. Order a smoky, citrusy Gitano Swizzle or any of the delicious tropical mezcal cocktails, and snack away in this irresistibly hip setting. [$$$]
300 現地メンバーのおすすめ
Gitano
The vibe is the allure at this swank jungle getaway with an old-world feel that merges 17th century Mexican architecture, candlelit dinners, and overgrown palm trees and vines. The food is a blend of Meditteranean mezze, Mexican American tacos, and appetizers like quesadillas cut into acute triangles like the ones at American chain restaurants. Order a smoky, citrusy Gitano Swizzle or any of the delicious tropical mezcal cocktails, and snack away in this irresistibly hip setting. [$$$]
If a clubby rainforest patio sounds like your kind of scene, head to Rosanegra, a wealthy playpen billed as a tribute to Latin America (that’s such a hit with chilangos that they opened one in Mexico City’s upscale Polanco neighborhood). Soft light emanates from hanging bamboo coche lampshades, as beautiful patrons wave sparklers and dine on ceviche served in terrariums, A5 wagyu tacos with excessively sauce-dotted plates, and giant churro hoops shooting out of martini glasses. Order the millionaire, a surf-and-turf combo of a Hyogo Prefecture 8-ounce New York Kobe cut, paired with lobster tail imported from the Mediterranean or a Nigerian U2 Tiger Shrimp. You’ve booked a Sea Villa at Azulik. You can afford it. [$$$$]
113 現地メンバーのおすすめ
RosaNegra Tulum
5 Carr. Tulum-Boca PailaIf a clubby rainforest patio sounds like your kind of scene, head to Rosanegra, a wealthy playpen billed as a tribute to Latin America (that’s such a hit with chilangos that they opened one in Mexico City’s upscale Polanco neighborhood). Soft light emanates from hanging bamboo coche lampshades, as beautiful patrons wave sparklers and dine on ceviche served in terrariums, A5 wagyu tacos with excessively sauce-dotted plates, and giant churro hoops shooting out of martini glasses. Order the millionaire, a surf-and-turf combo of a Hyogo Prefecture 8-ounce New York Kobe cut, paired with lobster tail imported from the Mediterranean or a Nigerian U2 Tiger Shrimp. You’ve booked a Sea Villa at Azulik. You can afford it. [$$$$]
Maintaining respect for the community and environment, chef Eric Werner leads the team at one of Tulum’s most renowned restaurants as they forage in the surrounding areas, source ingredients from local markets, and cook freshly caught seafood over fire. The chef leaves local Mexican food culture in the hands of Tulum’s traditional cooks; he focuses on cooking in Mexico, rather than cooking Mexican cuisine. In reality, that translates to sea bream fillets, Caribbean lobster, and arrachera cuts of Angus beef cooked on a wood-fired grill, served simply with bitter greens and roasted vegetables. Seated under simple white awnings on a gravel floor, the restaurant evokes a Tulum before the hype. [$$$$]
243 現地メンバーのおすすめ
Hartwood
7 Carr. Tulum-Boca PailaMaintaining respect for the community and environment, chef Eric Werner leads the team at one of Tulum’s most renowned restaurants as they forage in the surrounding areas, source ingredients from local markets, and cook freshly caught seafood over fire. The chef leaves local Mexican food culture in the hands of Tulum’s traditional cooks; he focuses on cooking in Mexico, rather than cooking Mexican cuisine. In reality, that translates to sea bream fillets, Caribbean lobster, and arrachera cuts of Angus beef cooked on a wood-fired grill, served simply with bitter greens and roasted vegetables. Seated under simple white awnings on a gravel floor, the restaurant evokes a Tulum before the hype. [$$$$]
Fashionable, modern Mexican fine dining is alive and well at Bal Nak, a lush outdoor restaurant where you feel like you’re at a backyard party in the jungle. Just look at the ceramic plates of almond mole served with duck breast, sweet and smoky mole of Oaxacan chilhuacle chiles paired with roast suckling pig and an hoja santa tamal, and chargrilled watermelon aguachile in a spicy guava sauce. Whatever you get, start with grilled chocolata clams and a beetroot cocktail. [$$$]
11 現地メンバーのおすすめ
BAL NAK
KM 7.5 Av. Boca PailaFashionable, modern Mexican fine dining is alive and well at Bal Nak, a lush outdoor restaurant where you feel like you’re at a backyard party in the jungle. Just look at the ceramic plates of almond mole served with duck breast, sweet and smoky mole of Oaxacan chilhuacle chiles paired with roast suckling pig and an hoja santa tamal, and chargrilled watermelon aguachile in a spicy guava sauce. Whatever you get, start with grilled chocolata clams and a beetroot cocktail. [$$$]
Chefs Maya Scales, a veteran of Arca and Mexico City’s Izote, and Benjamin Coe, of the Bay Area’s Morimoto Napa, Commis, and Box and Bells, co-created this zero-waste, environmentally conscious space in Tulum. Options might include beautiful Caribbean prawns poached in seawater, or local grouper with nixtamalized tomatoes that pays homage to pre-Hispanic cooking methods. Tasting menus change regularly, but there’s always a vegetarian menu with plates like coal-roasted Bacalar cabbage in a spicy Trinidadian curry, made from herbs and vegetables grown in the rooftop garden. [$$$]
24 現地メンバーのおすすめ
VERDANT
ChemuyilChefs Maya Scales, a veteran of Arca and Mexico City’s Izote, and Benjamin Coe, of the Bay Area’s Morimoto Napa, Commis, and Box and Bells, co-created this zero-waste, environmentally conscious space in Tulum. Options might include beautiful Caribbean prawns poached in seawater, or local grouper with nixtamalized tomatoes that pays homage to pre-Hispanic cooking methods. Tasting menus change regularly, but there’s always a vegetarian menu with plates like coal-roasted Bacalar cabbage in a spicy Trinidadian curry, made from herbs and vegetables grown in the rooftop garden. [$$$]
Popular among locals, this Mexican steakhouse features steaks grilled over an open flame in front of the restaurant. El Asadero is the go to place for Mexican BBQ. Arrachera steak is the house specialty. Enjoy the excellent chips and salsa as well as the various steak specials and the taco combo (mixed chorizo, chicken, and beef). [$$]
278 現地メンバーのおすすめ
El Asadero
Calle 2 OrientePopular among locals, this Mexican steakhouse features steaks grilled over an open flame in front of the restaurant. El Asadero is the go to place for Mexican BBQ. Arrachera steak is the house specialty. Enjoy the excellent chips and salsa as well as the various steak specials and the taco combo (mixed chorizo, chicken, and beef). [$$]
Offering raw salads, raw soups, acai, smoothies, fruit bowls plus raw food, and raw cakes. Uses coconut milk and almond milk for lattes and smoothies. All vegan except for bee products.
56 現地メンバーのおすすめ
Raw Love
Offering raw salads, raw soups, acai, smoothies, fruit bowls plus raw food, and raw cakes. Uses coconut milk and almond milk for lattes and smoothies. All vegan except for bee products.
Opening directly onto the beach, the three-story clubhouse serves as the central point for guests to eat, drink, and relax. Moro, the ground floor restaurant helmed by Chef Horacio Dardano, serves the freshest ingredients the area has to offer, and has seating for both large groups and intimate dinners. Modern and relaxed, the clubhouse is adjacent to the beachside bar, where guests can sip cocktails late into the night.
Moro at Habitas
5 Av. Boca PailaOpening directly onto the beach, the three-story clubhouse serves as the central point for guests to eat, drink, and relax. Moro, the ground floor restaurant helmed by Chef Horacio Dardano, serves the freshest ingredients the area has to offer, and has seating for both large groups and intimate dinners. Modern and relaxed, the clubhouse is adjacent to the beachside bar, where guests can sip cocktails late into the night.
Essentials
Large grocery store with produce, alcohol, pharmacy, house goods, bank machines, ice. Most convenient one stop shop.
609 現地メンバーのおすすめ
Chedraui
Large grocery store with produce, alcohol, pharmacy, house goods, bank machines, ice. Most convenient one stop shop.
Organic, vegan, gluten free and keto supermarket and restaurant which has open in tulum. Unique concept and within a restaurant all the plates are made fresh and at the moment.
97 現地メンバーのおすすめ
Gypsea Market
Organic, vegan, gluten free and keto supermarket and restaurant which has open in tulum. Unique concept and within a restaurant all the plates are made fresh and at the moment.
旅行者へのアドバイス
必見
Uber Eats for Tulum
The delivery service of Tulum
Are you hungry? The favourite restaurants of Tulum are available via https://tomato.mx
交通アクセス
Bike Rentals
https://www.instagram.com/nubiketulum
出発前に予約しよう
Private Chef Experience in your Airbnb
Transform your Airbnb into an intimate culinary experience of enticing flavors, smells and eye pleasing presentations. A personable chef will prepare a combination of individual dishes showcasing various ingredients and flavors.
On the evening of the private dining experience, guests will be welcomed with the sound of music playing in the background, a welcome drink and savory bites.
Contact Yazmin for pricing & scheduling.