WILD Tulum

There are places in Tulum that seem built around nature. WILD gives the opposite impression: as if the jungle had grown around it. Sand paths, vegetation and concrete structures accompany the tables under the open sky, creating a setting where night begins even before the first course arrives. The kitchen of chef Norman Fenton draws on international influences to continually return to Mexico. Local ingredients, traditional techniques and a contemporary perspective appear in combinations such as huitlacoche and corn ravioli, seafood with Mexican chiles, cochinita with achiote or fish accompanied by mole and regional herbs. For those who wish to explore the offering more deeply, the experience can also take the form of a multi-course tasting menu. When night falls, the space changes. The scent of copal mixes with the vegetation, the lights become softer and the cocktails accompany a dinner that feels intimate even amid the vastness of the jungle. Here sophistication does not seek to impose itself on the landscape, but to be part of it. WILD represents that side of Tulum where distant cultures end up meeting under the same branches. A cuisine that travels the world, gathers new ideas and finally returns home with a little of Mexico in every dish.