[Skip to Content]Privacy Policy
  • Grand Velas Riviera Maya - Lucca Restaurant

italian restaurant in riviera maya

Indulge in Italian-Mediterranean cuisine at Lucca. Chef Antonio Terlizzi Hassan's menu of traditional dishes is infused with the freshest local ingredients and a modern twist. Gather around the table with family and friends in the casual ambiance and enjoy delicious Italian cuisine in Riviera Maya. 
  • Search
Suite: __count__
share
Lucca Restaurant of Grand Velas Riviera Maya
Lucca
Chef Antonio Terlizzi Hassan offers creative interpretations of Italian-Mediterranean cuisine and a menu of seafood, meats and homemade pastas at Lucca. Located in the Ambassador Ambiance, Lucca is a relaxed Riviera Maya, Mexico restaurant where families gather to relax and reconnect. Reservations required.
  • CuisineItalian-Mediterranean
  • LocationAmbassador Ambiance
  • Age GroupFamily Friendly
  • Hours6:00 p.m. - 11:00 p.m.
  • Phone1 877 418 2963
  • Attire

    Resort elegant. Polo shirt; trousers or dress shorts; and sandals (not beach sandals) or closed shoes for men. Dress, skirt or trousers; and  heels or sandals (not beach or leather sandals) for women. This code applies to teens 16 years old and older. 

Menus
Begin with Roman-style fried calamari and shrimp. Savor house specialties like pappardelle with duck ragu, wild mushroom lasagna scented with black truffle or grilled octopus with rosemary potatoes and saffron cream. Indulge in decadent desserts like tiramisu with espresso and mascarpone cheese or the chocolate cup with ice cream, sorbet and seasonal fruits.
Chef Alejandro Ramírez Soto
Meet the Chef
Alejandro Ramírez Soto

Born on October 29, 1983, in Mexico City, Alejandro Ramírez is a Mexican chef who began his gastronomic career as part of the team of the most internationally recognized chefs such as Olivier Lombard 2002 at the Cibulet restaurant.

In 2004, he was part of the team of the well-known chef Mónica Patiño for a year and it is there where he met chef Enrique Olvera who invited him to the now-famous Pujol restaurant in Mexico City. In 2005 he officially began to be part of the Enrique Olvera group for 2 years. In 2007 he decided to continue evolving and learning about new cooking techniques and joined the work team of the Bico restaurant, learning from the Spanish chefs Mikel Alonso and Bruno Oteisa.

He traveled to Chihuahua in 2009 and opened the concept of La Casona as a Head Chef.

In 2010 he returned to Mexico City and together with a team made up of chef Santiago Gómez, he inaugurated the famous La Cantina No. 20, where he reached the position of Sous Chef.

Later in 2013, he joined Anatol with chef Jostin Erminy as Chef de Partie. In 2015 he traveled to Monterrey where he met chef Guillermo González Beristain, who invited him to be part of his group of creative chefs.

He returned to Mexico City in 2017 to work with chef Vicente Tórres at Garum restaurant as Chef de Partie and in 2018, chef Jorge Vallejo invited him to be part of the opening of the Chable Maroma hotel in Playa del Carmen, Quintana Roo, taking him as Chef de Cuisine of the Fine Dining Buu'l restaurant of Mexican cuisine.

He is currently part of the Lucca restaurant team at Grand Velas Riviera Maya.

Whatsapp