Mexico Culinary Retreat
Mexico, 8 Days From $ 2,525 per person Themes
Join a one week "Eat Retreat" on a private stretch of a pristine beach in Tulum, Mexico. Each day, you'll participate in various culinary adventures while each night, you'll stay in a LEED Platinum certified sustainable five suite bed and breakfast hotel run by travelers for travelers.
The hotel is situated just before the entrance to a 1.3 million acre Biosphere Reserve, where the only sounds to be heard are the gentle breaking of waves, the swaying palms and the calls of exotic birds.
This retreat is only available November 3-10, 2016 or May 17-24, 2017. Contact us if you are interested in staying in this sustainable boutique hotel outside these dates.
Trip runs November 3-10, 2016 and May 17-24, 2017 only.
Why Authentic Ecotourism?
With a structure designed over 40 years ago, it is one of the oldest properties on Tulum beach. It was intentionally built to capitalize on natural Caribbean breezes keeping the villa and property cool and comfortable without the use of air conditioning.
The hotel is powered completely by a state-of-the-art solar panel system. They only use a generator on cloudy days (and there aren’t a lot of them) when they are unable to harness the incredible power of the sun.
Everything from the cleaning products to bathroom amenities are organic and biodegradable. All food provided is locally sourced from family farms and carefully handpicked to ensure the freshest and ripest ingredients are chosen for guests.
PLATINUM LEED REVIEWED
They are the only Platinum LEED reviewed property in Mexico. A LEED certification is recognized across the globe as the premier mark of achievement in green building and a Platinum Rating is the highest certification that can be attained.
They strive to eliminate all types of waste by following the 3 R’s of sustainability: Reduce, Reuse & Recycle. The hotel utilizes a grey water filtration system for our vill and all of our kitchen & organic waste are composted onsite and used to feed our natural vegetation.
The hotel was built to capture underground water sources while also having multiple rain collection systems. The water from the well is used for the villa's showers and gravity fed from our roof. They use our rainwater to revitalize, maintain and reproduce indigenous plants vital to the surrounding ecosystem.
"In theory it’s all about learning sustainable cooking from Tulum’s top chefs, with hands-on, chef-led classes at leading local restaurants Hartwood and Cetli. But even if you can hardly squeeze a lime, you’ll be seriously well fed. From the first night’s celebratory barbecue to the final sommelier-hosted dinner — with some mezcal-tasting, ceviche on the beach and a couple incredible lunches in between — it truly was a gustatory treat." -Tablet Hotels Magazine
November 3, 2016: Arrive and settle into your suite with a welcome dinner so you can meet and mingle with your hosts and enjoy the beautiful night sky in paradise.
November 4, 2016: After breakfast, which will be filled with homemade items, there will be a cooking class following by lunch and Mezcal tasting and dinner at Hartwood
November 5, 2016: After breakfast, you will explore spectacular cave cenotes following by a fried fish & ceviche cooking class and lunch. Dinner will be a La Chiapaneca for Tacos a Pastor.
November 6, 2016: After breakfast, there will be another cooking class following by lunch and dinner at a local, celebrated eatery, Cetli
November 7, 2016: After breakfast, you wil have a free day to relax and enjoy the beautiful surroundings of the area or explore the many wonders of the Yucatan.
November 8, 2016: After breakfast, you will take a boat ride in the Sian Kaan followed by lunch and a group dinner at Cenzontle.
November 9, 2016: After breakfast, it will be your last day to enjoy the beautiful beachfront followed by a final dinner prepared by a local chef (with wine pairing by Sommelier Ricardo of La Cava de Ricardo).
November 10, 2016: Departure
- Optional adventure day to visit the ruins at Ek Balam and colonial town of Valladolid
- Pricing does not include transportation to and from Cancun Airport (but can be arranged)
- 7 nights sustainable accommodation
- Homemade breakfast from Chef Lulu each morning
- Welcome Dinner by chef Lulu on the night of arrival
- 1 Cooking class at Hartwood Restaurant (lunch + Mescal tasting included)
- Group dinner at Hartwood Restaurant
- 1 cooking class at Restaurant Cetli (lunch included)
- Group dinner at Cetli Restaurant
- 1 cooking class with chef Chamico in Soliman Bay (lunch included)
- Cenote cave exploration
- Afternoon boat ride through the Sian Ka’an, catching sunset at Bird Island
- Final, private dinner with the chefs from Hartwood with a wine pairing by Sommelier, Ricardo
- All pricing includes: alcohol and all food (breakfasts, lunches & dinners) unless designated as a “free day". All taxes and service fees included