Gastronomy

We have achieved a 3-star rating – the maximum score – with Food Made Good, the world's most recognized restaurant industry standard for measuring sustainability in the food and beverage industry. This is true proof of the work behind what we do every day: growing sustainably, responsibly and with transparency.

At Maroma, our bars embrace a zero-waste philosophy, meticulously crafting cocktails that utilize every element to the last zest of citrus. Any organic remnants are thoughtfully composted by our gardening team, enriching our gardens as natural fertilizer.

We extend our commitment to sustainability through comprehensive waste separation. Notably, clear glass bottles are transformed into unique glass alebrijes, serving as charming amenities for our guests – a true testament to circular economy principles.

Furthermore, fruit purées and other suitable preparation by-products are donated to the 'Contando con un amigo' foundation through the 'Al Rescate' program, ensuring edible surplus benefits our community. This dedication to minimizing landfill waste underscores our profound zero-waste ethos across all bar operations.

Maroma has joined as an ambassador for the "Pesca con Futuro" movement in Mexico, promoting sustainability and responsible seafood consumption on our menus.

Maroma's Casa Mayor restaurant features a sustainable provenance approach, with 90% of ingredients sourced from Mexico and almost half from the Yucatán peninsula. Our kitchens promote the purchase of hyper-local products such as white cucumber, habanero chili, dehydrated jackfruit and more.