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Cocina de Autor

Fine Fusion Restaurant In Riviera Maya
Beyond dining, a meal at Cocina de Autor transforms into a culinary experience for all the senses. Step into the imagination of Chef Nahúm Velasco as he goes beyond interpreting Mexican and Caribbean classics. Every dish is a playful and creative take on tradition that infuses the freshest ingredients with imaginative twists. Enjoy an uninhibited gastronomic adventure that mirrors the excitement of life.
Cocina de Autor Restaurant in Grand Velas Riviera Maya
Cocina de Autor
"Cooking with thoughts, eating with feelings." Experience a sensorial, playful and creative experience when you dine at Cocina de Autor.

Chef Velasco has crafted exceptional Mexican and Caribbean cuisine that is more than simply a reinterpretation of classic dishes. His creative menu takes you on a journey that demonstrates the purity and essence of new and familiar flavors. This is a relaxed culinary adventure that reflects the culture and essence of life.

 

CuisineCreative
LocationGrand Class ambiance
Age Group12 and older are welcome
Hours6:00 p.m. - 9:45 p.m.
Phone1 877 418 2963
Attire

Smart casual. Flip-flops, shorts, gym, or beach clothes are not allowed. The dress code applies to teens 16 and over.

Restaurants operating hours and days may vary. Please check with your Concierge.

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Menus
The distinctive menu takes you on an incomparable culinary journey. Enjoy playful dishes like Foie on the Crop, an intriguing mix of foie gras, corn and green tomato or Rocky Fish, the fresh catch-of-the-day accompanied by seaweed, truffle and black olives.
Create sweet endings with decadent Sotolone, an eclectic offering of sherry, fenugreek and coconut or Seaweed, Honey & Berries. Bon appétit.
Nahúm Velasco

Meet the Chef

Nahúm Velasco
Originally from Mexico City, cuisine always occupied a special place in his heart; since he was a child. All important events took place in the kitchen of his home, which is why, at the age of 17, he decided to try his luck in the restaurant Mexico Lindo and Que Rico.
There he discovered that he would be a cook, and he later formalized his training at the Ambrosia Culinary Center. This was his gateway to Spain, where he served in the kitchens of La Taberna del Alabardero and Adoc in Madrid.
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