Published On: Wed, Jan 17th, 2018

MISTURA: exquisite Peruvian-Japanese delicacies with unrivalled view of the Caribbean Sea

Share This
Tags
Following the unveiling of 11 new luxury Beach Suites last month, and having acquired over 10 acres of beachfront property along Xpu Ha beach, Hotel Esencia is excited to announce the launch of MISTURA – the hottest restaurant opening this side of the Riviera Maya.

The grand opening and official launch party will take place on 29th December 2017, co-hosted by hotel owner, Kevin Wendle, and designer, Jason Wu.  Guests will have the chance to admire Chef Dimitris Katrivesis at work, and sample some of his exquisite Peruvian-Japanese delicacies over the restaurant’s first tasting dinner.

MISTURA is a new destination restaurant and terrace open to the general public as well as hotel guests right on Xpu Ha beach.  Widely considered to be the most beautiful stretch of Mexico’s Caribbean coast, this is one of the most protected and untouched white sand beaches in Mexico where sea turtles make their nests each year.  The circular restaurant sits under a towering thatched palapa and offers 180° views of the crystal-clear ocean, with direct access to the beach.  This is one of the most sought-after locations between Tulum and Playa del Carmen and has totally transformed the atmosphere of the hotel.

The restaurant’s décor has a lively personality – chic nautical stripes wed perfectly to vibrant red bar stools, and playful ceramic pineapples take centre stage – while the terrace allows guests to dine under the stars directly facing the beach.  The menu is overseen by one of the world’s most exciting and influential chefs, Dimitris Katrivesis, who brings his Greek and Spanish heritage to infuse traditional flavours and seasonal, local ingredients with a contemporary twist.  An alumnus of the acclaimed Michelin-starred El Bulli restaurant in Spain – and the chef behind Mistura in Mykonos, La Pantera Negra in Athens and Anahi in Paris – Chef Dimitris brings a tropical Peruvian style of cooking to Xpu Ha, featuring a clever fusion of Peruvian and Japanese flavours together with the best ingredients on Mexico’s Yucatan peninsula.

Mistura Xpu-Ha restaurant

Signature dishes include ‘Ostras de Ensenada’ – oysters, mango tiger’s milk, salmon caviar, mezcal and chive oil, and ‘Yucas Bravas’ – fried yuca with egg vinaigrette, black garlic, oregano, crispy chorizo, chile pasilla and rocoto.  Traditional favourites have also been reimagined with an exotic spin, with the ‘Mistura Guacamole’ incorporating king crab meat and grapefruit, and ‘Mazorca a la Parrilla’ (corn on the cob), served charcoal-grilled with parmesan, lime mayonnaise and cilantro.  Desserts draw on the local sweetness of the region, with ‘Platano Macho Fermentado’ – fermented plantain, chocolate chia pudding, dulce de leche and toasted macadamia nuts.

Dining at MISTURA will be both an exquisite culinary experience, and a ‘coming home.’  Dishes are simple yet sophisticated, drawing as much from Mexico’s rich, eclectic variety of produce as possible, as well as from the well-loved comforts of Mediterranean cooking.  Ingredients are sourced locally from farmers and artisans in Quintana Roo, and only ever from further afield from the places in Mexico known specifically for their exemplary delicacies – moles from Oaxaca, fruits from Yucatán, and wines from Baja, for example. The opening of MISTURA – in addition to the hotel’s new Beach Suites, reading library and hammock garden – has totally transformed the look and feel of Hotel Esencia.  Having essentially doubled the total size of the property, these additions enhance the much-loved Mexican bolthole’s reputation as the finest luxury boutique hotel on the Riviera Maya.

Source: https://www.incentivetravel.co.uk/

Comments

comments

Leave a comment

XHTML: You can use these html tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>