Dining
Discover flavors of vitality in our vibrant restaurants
At Maroma, we twist tradition to shape the future of flavor. Reinventing local classics through refined culinary rituals, our cuisine is designed to nourish—showcasing an appreciation of Mexican gastronomy in its purest form.
Zesty, bright, fresh colors echo the lush and lively nature found all around us, while flame cooking brings the bounty of land and sea to life. At our contemporary and Mexican restaurants, we keep an eye on fresh culinary horizons to create dishes bursting with innovation.
Casa Mayor
Casa Mayor
At Casa Mayor, Executive Chef Daniel Camacho reinvents traditional Mexican flavors into innovative dishes: think fresh seafood from sustainable fisheries, and decadently rich chocolate cake with Oaxacan black mole. At breakfast, feast on traditional tacos and quesadillas, hand-prepared with a smile by Maroma’s La Tia, Olivia.
Here, we are dedicated to sustainability. With 90% of our ingredients sourced from Mexico and over half from the Yucatán peninsula, anticipate responsible delicacies paired with beachside views. Tableside preparation adds a theatrical twist, with dishes served in stunning, hand-crafted Mexican chinaware.
Casa Mayor
Casa Mayor
At Casa Mayor, Executive Chef Daniel Camacho reinvents traditional Mexican flavors into innovative dishes: think fresh seafood from sustainable fisheries, and decadently rich chocolate cake with Oaxacan black mole. At breakfast, feast on traditional tacos and quesadillas, hand-prepared with a smile by Maroma’s La Tia, Olivia.
Here, we are dedicated to sustainability. With 90% of our ingredients sourced from Mexico and over half from the Yucatán peninsula, anticipate responsible delicacies paired with beachside views. Tableside preparation adds a theatrical twist, with dishes served in stunning, hand-crafted Mexican chinaware.
Casa Mayor
Casa Mayor
At Casa Mayor, Executive Chef Daniel Camacho reinvents traditional Mexican flavors into innovative dishes: think fresh seafood from sustainable fisheries, and decadently rich chocolate cake with Oaxacan black mole. At breakfast, feast on traditional tacos and quesadillas, hand-prepared with a smile by Maroma’s La Tia, Olivia.
Here, we are dedicated to sustainability. With 90% of our ingredients sourced from Mexico and over half from the Yucatán peninsula, anticipate responsible delicacies paired with beachside views. Tableside preparation adds a theatrical twist, with dishes served in stunning, hand-crafted Mexican chinaware.
Woodend by Curtis Stone
Woodend by Curtis Stone
Australian culinary pioneer Curtis Stone brings his unique elegance to Woodend, a chic beachside restaurant with jaw-dropping ocean views and a focus on stunning seafood cooked over an open fire.
Set to a background of the rolling tide, the relaxed serenity and seclusion of the dining room is the ideal setting to indulge in fresh fish and meat paired with vibrant Latin marinades, or enjoy the varied plant-based offerings, using fresh, farm-to-table produce.
Woodend by Curtis Stone
Woodend by Curtis Stone
Australian culinary pioneer Curtis Stone brings his unique elegance to Woodend, a chic beachside restaurant with jaw-dropping ocean views and a focus on stunning seafood cooked over an open fire.
Set to a background of the rolling tide, the relaxed serenity and seclusion of the dining room is the ideal setting to indulge in fresh fish and meat paired with vibrant Latin marinades, or enjoy the varied plant-based offerings, using fresh, farm-to-table produce.
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Prefer to talk? You can call us on +52 984 370 0400