Cocina de Autor | Awarded 5 Diamonds by AAACocina de Autor. A restaurant of contemporary, evolutionary and Basque-inspired cuisine,based on the ingredients of Mexico to create new flavors using vanguard techniques. It is run by Bruno Oteiza, Mikel Alonso and Xavier Pérez Stone, internationally acclaimed chefs; the latter was named "Best Chef in Mexico" in 2012. On par with the best culinary establishments in the world, it is the only restaurant at a Luxury All-Inclusive resort to receive Five Diamonds by the AAA; it has also been recognized by Food and Wine Magazine as one of the "100 Best New Food and Drink Experiences in the World".
Our cuisine is guided by four principles:
Identity. Over the years Chef Bruno Oteiza and Chef Mikel Alonso have each developed our own cuisine. Today both personalities come together as one person, Chef Xavier, to achieve what we know as Cocina de Autor, or our Signature Restaurant.
Technique and Technology. Classic and modern culinary techniques form the heritage of our work in Cocina de Autor and we are always in an incessant quest for new techniques. New technologies are the support for culinary progress.
Product.We are spontaneous cuisine, fresh, market cuisine, vanguard cuisine; in other words, we use the best product with the best technique with the sole purpose of pleasing our customers.
Liberty.This is one of the most strategic points in our cuisine but at the same time it is subtle. Despite our classic formation, we respect the evolution of cuisine. In other words, many times we bend tradition if the final result is improved, and have the confidence to be adventurous in the present.
OUR QUEST IS DEFINED AS: 1+1= 1
The sum of one product plus another product equals one NEW FLAVOR.
The restaurant is located in the Grand Class Ambiance, open from 6:00pm- 11:00pm.