ARCA Tulum
Address | Carr. Tulum-Boca Paila km 7.6, Tulum Beach, 77780 Tulum, Q.R., Mexico
When mapping out where to dine while in Tulum, our dear friend and Tulum insider immediately suggested ARCA and so it was the first reservation we booked.
We found that dining at ARCA Tulum is a remarkable culinary experience that blends casual fine dining with the bold, vibrant flavors of Mexico. Located in the jungle of Tulum's hotel zone, ARCA emphasizes locally-sourced ingredients and innovative techniques. The menu, curated by Executive Chef and co-owner José Luis Hinostroza (a former Noma chef), highlights Mexico's rich culinary traditions with modern flair.
The ambiance is stunning, set in the open-air jungle with sleek candlelit tables, a chic bar, and a grand view of the wood-fired kitchen where you can witness the discipline and magic of each dish being created.
Dining at ARCA Tulum was an unforgettable experience, with each dish offering an explosion of flavor and creativity. You can order the tasting menu or a la carte. We ordered a la carte and it was recommended to order 4-5 dishes for two people to share. Chef Hinostroza personally presented each dish and it was an excellent touch to the meal. We ordered:
KILPAK: This herby dip made from smoked pumpkin seeds was a standout starter and the favorite dish for the both of us. Enhanced with chive oil, heirloom coriander, and a tangy xoconostle, the dip paired beautifully with the crispy heirloom corn tostada. The herbs were dropped in nitrogen before blending which preserves the vibrant color, maintains their fresh flavor, improves the texture, and ensures that herbs stay cold and protected from any unintentional heat exposure, preserving their delicate flavors. The vibrant flavors and textures set the tone for the meal.
Striped Seabass: A perfectly seared fish in coconut oil, this dish was complemented by a fragrant green mole and fresh local basil. The coconut and jicama slaw provided a refreshing crunch, balancing the richness of the mole. The fish was cooked to perfection with a nice crisp skin.
Soft Shell Crab Taco: These tacos were a revelation. The amaranth and mezcal tempura created a light, crispy texture, while the hoja santa emulsion and the fermented habanero and xoconostle salsa added a spicy and aromatic dimension. Served in hoja santa leaf rather than a corn tortilla kept this dish fresh and balanced with the soft shell crab.
Roasted Prawns: These prawns were another highlight, roasted with morita chili for a smoky kick and accented with plantain vinegar and prawn butter. The manzano chili ferment lent a bold, tangy flavor that was truly unique.
At ARCA Tulum, the cocktails we enjoyed showcased a perfect blend of bold flavors and tropical inspiration:
MAYAMI NICE: This cocktail was a tropical paradise in a glass. The pineapple-infused Valdeflores 8 Years Rum brought a rich, fruity base, enhanced by the floral sweetness of Xtabentun, a Mayan anise liqueur. Passion fruit added a tart, exotic flair, while the housemade orgeat contributed a nutty depth. The lemon tied everything together with a bright, zesty finish. It was a wonderfully balanced drink, perfect for sipping in ARCA's lush, jungle setting.
HAR MAR SUPERSTAR: This drink was a smoky and spicy delight. The Mezcal Montelobos Espadín provided a complex, earthy smokiness, complemented by the warming heat of ginger and the sweetness of honey. Lemon added a citrusy brightness, making the cocktail both refreshing and robust. This was a standout choice for those who appreciate mezcal's distinctive flavor.
Each cocktail was not only a testament to ARCA’s mixology prowess but also a fitting complement to the restaurant's bold and creative dishes.
Although we were quite satisfied dessert was a pleasant surprise for this birthday trip and ARCA complemented the ocassion with a beautiful dessert a sesame tuile, goat cheese ice cream and a caramel sauce. It was delicious!
