The 23 Must-Visit Restaurants in Tulum

Chef Claudia Perez Rivas draws inspiration from her native Puebla, crafting moles and other regional dishes that reflect a traditional style of Mexican haute cuisine, a rare gem in today’s dining scene. Her seasonal specialty, chiles en nogada, showcases a harmonious blend of savory meat, sweet picadillo, roasted poblano, and a smooth white walnut sauce. Local fish is served in a similar manner, accompanied by a white mole thickened with almonds, while several moles feature rolled chicken breast stuffed with local chaya. Enjoy your meal amidst vibrant Mexican folk art adorning the white adobe walls, and don’t forget to take home some of their signature mole pastes.

Make sure to stop by Doña Paty during your Tulum taco tour for her tacos de guisados, which feature Mexican stews served in fresh corn tortillas. The daily offerings vary, but you can typically find around 10 classic options, including chicken meatballs in salsa, ham and cheese croquettes, rich pork ribs in chile morita, strips of chile with melted cheese, and chiles rellenos. Don't hesitate to accept when she asks if you'd like rice on your taco; it helps absorb all the delicious juices. Doña Paty also serves breakfast items like chilaquiles, huevos a la mexicana, and fluffy pancakes.

Update: July 19, 2023: Doña Paty has closed.

While exploring the street vendors on Avenida Satélite, keep an eye out for a vibrant yellow banner, a tan beach umbrella, and a couple of bamboo tiki bars that create a taco stand. Here, you can enjoy the perfect midmorning treat: tacos de canasta (steamed tacos) filled with scrambled eggs and spinach-like chaya, red mole chicken, or chicharrón prensado (rich pork marinated in adobo). As they steam, the tortillas soak up the vibrant flavors and colors of the fillings, resulting in a glistening, oily appearance. Order five tacos along with a freshly squeezed juice to energize yourself for shopping in downtown Tulum.

Around Avenida Satélite and Calle Géminis Norte in downtown Tulum, you'll find many vendors offering marquesitas (sweet and savory rolled crepes) and elotes, particularly popular with tourists in the evenings. While taco stands are less common, El Tio has established itself as a beloved spot for tacos al pastor and tortas made with vibrant, tender marinated pork, topped with chopped onions, cilantro, pineapple, and salsa. Grab a friend to share one of the fried-hash combinations cooked on a griddle, served with corn tortillas for DIY tacos; choices include matambre (poc chuc, al pastor, chorizo, ham, bacon, onion, tomato, chile poblano), alambre (pork chop, bacon, onions, chile poblano, cheese), or fortachon (pork chop, al pastor, chorizo, onion).

In a cozy setting adorned with dark-stained wooden furniture and Tulum’s signature conical pendant lights, chefs Carolina Noya and Alonso Lara work wonders with heirloom corn. They craft vibrant tortillas in red, yellow, and blue from 100% nixtamalized corn, filled with succulent pork ribs or huitlacoche, served on artisanal ceramic plates with bowls of bold green and red salsa. Their large, colorful quesadillas are paired with aromatic epazote (following an Indigenous recipe from southern Mexico) or huitlacoche, while hearty tamales are generously covered in rich tomato or chile poblano sauce. The menu also features quesabirria, made with adobo-soaked heirloom corn tortillas, charred on a comal, and presented on a rustic clay plate.

This popular street stand has become the go-to taqueria in Tulum, gaining viral fame during chef Rene Redzepi’s Noma Mexico residency in 2017. Food lovers from the U.S. flocked to Taqueria Honorio, flooding Instagram with tantalizing images of Yucatán-style tortas de lechón (suckling pig), tacos de cochinita pibil (slow-roasted marinated pork), and relleno negro de pavo (marinated turkey). These dishes showcase the art of Maya culinary techniques: the tangy recaudo rojo with the cochinita pibil, the smoky recaudo negro accompanying the relleno negro, and the versatile recaudo blanco that enhances the flavor of the slow-roasted suckling pig. Join the vibrant crowd at this trendy street food spot to savor the essential tastes and colors of the Yucatán.

This establishment takes its name from a song by Cuban composer Guillermo Rodríguez Fiffe, famously covered by the Mexican band Caifanes in 1989. Much like the song, this trendy Sinaloan cevicheria combines elements of cumbia and rock and roll. Relax under salmon-colored umbrellas and a corrugated steel roof while enjoying the Torresona, an impressive Sinaloan seafood tower featuring a mix of raw and cooked shrimp, tuna, octopus, and mahi-mahi, arranged beautifully with purple onion, cucumber, and layers of fresh avocado, all drizzled with lime juice and salsa negra. Pair your meal with various seafood tostadas, zesty aguachiles, and Sinaloan seafood tacos like the gobernador, stuffed with gooey Gouda and grilled shrimp, complemented by cold beers and cocktails such as Old Fashioneds, Aperol spritzes, and espresso martinis.

Don’t be misled by the name. La Chiapaneca specializes in Yucatán-style tacos de al pastor and traditional antojitos like panuchos (tortillas filled with beans and meat) and salbutes, which are slightly puffed tortillas topped with chicken in recaudo rojo and vegetables. Don’t miss the gringa, featuring al pastor with melted cheese wrapped in a flour tortilla. Vegetarian options are available as well, just like many other taquerias in the area.

This charming cafe offers delightful gelato, premium coffee sourced from Veracruz, and delicious waffles, making it a popular spot throughout the day. They feature a juice bar and paninis for lunch, double espressos for an afternoon boost, and sweet gelato to round off a dinner or post-stroll treat. With seasonal flavors like Argentine caramel, lemon pie with toasted coconut, and Sicilian pistachio, there's something for everyone, especially when enjoyed as an affogato.

Take a seat in the charming backyard garden of this downtown bar for an immersive experience with Mexican spirits: mezcal, raicilla, sotol made from dasylirion wheeleri, and pox, a Mayan corn distillate from Chiapas. The menu features a variety of tacos, ceviches, and botanas to enjoy alongside refreshing agave cocktails, such as one that mixes pox and licor de damiana, or a zesty gin tonic if that’s more your style. Don’t miss out on trying a mezcal flight or even a selection of different Mexican spirits.

If you’re craving Mexican seafood in Tulum, this Sinaloa-style mariscos restaurant in the heart of downtown is a must-visit. The menu features aguachiles, mixed tostadas heaped with fresh fish and seafood, and a variety of torres de mariscos (Mexican seafood towers). These towers are beautifully layered with avocado fans, chopped vegetables, and seafood generously doused in rich sauces and lime juice. For instance, the Escuinapense tower is packed with dried shrimp sourced from Escuinapa, Sinaloa, while the Mazatleca boasts aguachile, raw tuna, and cooked shrimp.

If you only dine at places with international chefs, you might forget you’re in Mexico. A visit to Mercado de Tulum will ground you in local flavors, especially at the Rincon de Jade stall, where Keily Medina offers regional delights like albondigas served with fideos. Don’t miss the chirmole de pollo (relleno negro), a dark stew made with recaudo negro, chicken, and a hard-boiled egg, or the frijol con puerco, a hearty pork and bean stew flavored with epazote that pairs perfectly with a raw habanero for an extra kick. And for the ultimate hangover remedy on Sunday mornings, try the mondongo—a slow-cooked menudo brimming with stomach, tripe, and offal, soaked in Seville orange juice and deep red from recaudo rojo (red achiote paste). If the mondongo doesn’t revive you, the accompanying raw habanero surely will.

In 2019, chefs Alejandro Hernandez and Francisca “Panchita” Caamal opened a stall outside Mercado Publico Ca’axihil, specializing in Yucatán cuisine along with dishes from other regions of Mexico. Their high-end chilaquiles and enfrijoladas are beautifully presented with elegant, wavy cream. Known for having some of the finest breakfasts in town, locals flock here for the lunch buffet priced at 90 pesos (about $4.90), featuring eight clay pots filled with hearty stews like chicharrón en salsa roja, picadillo, and costillas en salsa verde, served with rice and beans. The daily rotating menu includes Yucateco staples such as pollo en chimole and costilla en adobo, as well as other regional delights like the spicy, slurpable churipo (beef stew) from Michoacán.

Nestled in the jungle, this stunning open wood-fired kitchen was established in 2015 by Portuguese chef Inacio Lamas after a decade of self-discovery. Small dishes feature the Ceviche KT, showcasing raw fish adorned with watermelon radish, slices of chile serrano, and elegant strands of purple onion, all surrounding a cenote-like pool of leche de tigre. Larger plates include a succulent braised pork belly accompanied by a rich green pipian. The menu evolves with the seasons and availability, with many offerings easily adaptable to vegan preferences.

Established in 1998, Casa Banana features a charming patio adorned with palm trees. In 2009, Argentine restaurateur and executive chef Santiago Levy revitalized the menu, focusing on the art of Argentine asado, grilling premium cuts of steak and seafood perfect for Tulum’s ambiance. Start with smoky, wood-fired asparagus topped with goat cheese and crispy empanadas, followed by prime selections like an 18-ounce ribeye or 16-ounce vacio (flap steak), alongside whole fish baked in a wood oven, simply garnished with parsley, citrus, and roasted vegetables. Signature cocktails like the black Negroni and fernet julep reflect Levy’s Argentine roots, serving as delightful preambles to the asado experience.

This chic jungle retreat exudes charm with its blend of 17th-century Mexican architecture, candlelit dinners, and lush palm trees intertwined with vines. The menu features a delightful mix of Mediterranean mezze, Mexican-American tacos, and appetizers like quesadillas shaped into perfect triangles reminiscent of American chain restaurants. Pair your meal with a smoky, citrusy Gitano Swizzle or any of the refreshing tropical mezcal cocktails while enjoying this irresistibly stylish atmosphere.

If a vibrant rainforest patio appeals to you, make your way to Rosanegra, a luxurious spot celebrated for its homage to Latin America (so popular among Chilangos that they opened a location in Mexico City’s upscale Polanco). Soft illumination glows from hanging bamboo lamps as stylish guests enjoy ceviche presented in terrariums, A5 wagyu tacos adorned with lavish sauces, and enormous churro hoops served in martini glasses. Don’t miss the millionaire, a lavish surf-and-turf featuring an 8-ounce New York Kobe cut from Hyogo Prefecture paired with lobster tail from the Mediterranean or a Nigerian U2 Tiger Shrimp. If you’re staying in a Sea Villa at Azulik, this indulgence is within reach.

With a commitment to the community and the environment, chef Eric Werner guides the team at one of Tulum’s top restaurants, foraging from the local landscape, sourcing fresh ingredients from nearby markets, and grilling freshly caught seafood over an open flame. The chef entrusts the local Mexican culinary traditions to Tulum’s traditional cooks, choosing to emphasize cooking in Mexico rather than cooking Mexican cuisine. This philosophy results in dishes like sea bream fillets, Caribbean lobster, and Angus beef arrachera, simply grilled and accompanied by bitter greens and roasted vegetables. Dining beneath understated white awnings on a gravel floor, the restaurant captures a pre-hype essence of Tulum.

Featuring a campsite kitchen and a charming picnic-like atmosphere, Arca is a must-visit for its innovative, microseasonal dishes, crafted with ingredients that taste freshly harvested from the surrounding fan palms. It is the flagship restaurant of Mexican-American chef Jose Luis Hinostroza, whose impressive background includes Alinea, El Celler de Can Roca, De Kromme Watergang, and Noma. The crispy, spinach-like chaya complements the earthy flavors of grilled avocado and enhances the soft-shell crab wrapped in amaranth tempura. Be sure to try Hinostroza’s grilled octopus marinated in recaudo negro, a dish that has become iconic in Tulum.

Experience the vibrant essence of modern Mexican fine dining at Bal Nak, an enchanting outdoor venue that feels like a festive backyard gathering in the jungle. Indulge in dishes like duck breast with almond mole, smoky Oaxacan mole with roast suckling pig and hoja santa tamal, and spicy guava-sauced chargrilled watermelon aguachile. Be sure to kick off your meal with the grilled chocolata clams and a refreshing beetroot cocktail.

This upscale steakhouse and raw bar by Grupo Anderson’s offers a global selection of seafood and meats. Oysters are sourced from the American East Coast, crab legs hail from Alaska, Kobe rib-eyes come from Hyogo Prefecture, and corn-fed tomahawks are from the American Midwest. Delight in fresh Caribbean lobster tails and USDA prime cuts, all infused with rich smokiness from the restaurant’s Josper coal oven, while enjoying refreshing mezcal and tequila cocktails on the chic wooden deck.

Chef Jose Luis Hinostroza’s brasserie offers delightful bar bites featuring Yucatán-sourced ingredients, complemented by a selection of biodynamic and natural wines from the peninsula, as well as robust orange wines from Italy. It’s the perfect pre-dinner spot in a serene and elegant outdoor atmosphere. Indulge in hamachi crudo on lemon verbena coconut flatbread, and a cheese platter served with a zapote negro compote, alongside a chilled bottle of Bichi, a natural wine from Tecate.

Born in Mexicali, chef Luis Aguilar emphasizes sustainability by sourcing fruits and vegetables from the fair-trade farm Mestiza de Indias, while fish and prawns come from local fishermen, and meats and poultry are obtained from La Tiendita in Playa del Carmen. This approach yields a modern Caribbean menu in a romantic candlelit restaurant enveloped in lush greenery. Pair a glass of Mexican wine from Valle de Guadalupe with a vibrant fish crudo featuring shaved apple, resting in a green citrus and tomatillo pool. Alternatively, start with the wood-fired Campeche prawns served in a spicy Tajín béarnaise. The fusion of Caribbean Sea and Mayan jungle inspires main courses like the roasted catch of the day, plated over creamy cassava and topped with a dried chili salsa and crispy cassava strips.