Food & beverage
based on traditional preparations, then little twists and techniques are added to bring out the flavours and enhance the final product.”
Located on the Caribbean coastline of Mexico’s
Yucatán Peninsula, Tulum is an ancient Mayan port city famed for its beaches and well-preserved ruins. The Hilton Tulum Riviera Maya All-Inclusive Resort has 735 guest rooms across five three-storey villa-style buildings and features 13 restaurants and bars, many of which serve up local and traditional fare to its diverse clientele. On the same property is the Conrad Tulum Riviera Maya, which opened in January 2022, with 349 rooms across three buildings and 11 speciality restaurants – as well as a number of private beaches. At both properties the menus change twice a year – since the seasons do not dramatically shift in the south-eastern part of Mexico – and ingredients come mostly from local distributors, producers, farmers and communities. “The importance of supporting local suppliers is to create relationships so that this business can be part of the community and help the long-term development of the community,” says Kolofon. “Guests really appreciate being told where the products they eat come from and are happy to know that we support the local communities.”
Chef Luis Pestana received a Michelin star for his celebration of Madeiran cuisine.
his menu up to four times, creating dishes that best fit the time of year – always testing along the way to “harmonise the ingredients” and “fine-tune the plating”. When it comes to dietary restrictions, Pestana says the team is careful to ensure the menu is flexible, so that each customer has an unforgettable experience regardless of their requirements. At Reid’s Palace, Pestana says that wines from the Madeira region and mainland Portugal play a key role in completing this dining experience. “This ability to make the customer travel with us through our cuisine presented in a genuine and creative way, based on our culture, leads us to travel together with our customers and relive our childhood memories,” he explains.
Localised luxury in Mexico For Gabriel Kolofon, the cluster director culinary for Hilton Tulum Riviera Maya All-Inclusive Resort and Conrad Tulum Riviera Maya, it is important to cook with traditional Mexican techniques, for these also lend themselves to natural wellness. “The trend in Tulum has been to continue enhancing the flavour through maceration, curing, ageing and fermentation. In this way, the product becomes more digestible and beneficial for the organism and layers of flavours are added,” he says. “The menu design focuses on dishes
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There is high demand for traditional cuisine at both Hilton Tulum Riviera Maya All-Inclusive Resort and Conrad Tulum Riviera Maya, according to Kolofon. “The most famous in the area is the cochinita pibil, a traditional Yucatec-Mayan slow-roasted pork dish that originated from the Yucatán Peninsula. The most popular dishes are those of traditional pre-Hispanic cuisine since they are the ones with the longest history, and we like to include local products such as chaya (a green, leafy vegetable), hoja santa (a peppery herb) and the famous local recados (spice mixtures) that are characteristic of this area of Mexico.” With menus comprising of delectable Campeche shrimp, cacahuazintle corn, Ocosingo cheese, soft-shell crab and octopus, the food itself is a draw for visitors from across the world.
As at ol Odoyo Lodge and Reid’s Palace, they approach dietary requirements sensitively so that “everyone can feel as comfortable and cared for as possible as we adapt to each particular case”, says Kolofon. For example, they have established menus that are the same as the original ones but replace meat and dairy with plant-based alternatives for vegetarians and vegans, without compromising on taste. Ultimately, Omondi Mazzi, Pestana and Kolofon’s goal is to leave all visitors with a better understanding of the culture of their respective countries and feeling as though they’ve been immersed in it in an elevated way. As Kolofon summarises, “Food is a fundamental part of the experience of getting to know a new place and its people.” ●
Hotel Management International /
www.hmi-online.com
Reid’s Palace , Belmond hotel, Madeira
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