Nu Tulum

Within its much impressive jungle setting, the ultra-romantic, candlelit Nu Tulum offers a creative blend of traditional and modern Mexican cuisine, addressing the palates of the sophisticated foodies finding their way to its robust wooden tables, placed under the tall palm trees and the stars. Diverse and exotic ingredients form the vast Caribbean sea and the lush Mayan jungle come together in the creative hub of Nu’s kitchen to be transformed into a culinary journey for all the senses, always paired with impressive cocktails and a well-informed wine list. Consulting chef Benjamin Coe is well-known throughout the country for sourcing the freshest ingredients, preserving sustainable cooking practises and embracing the much-needed zero-waste philosophy. His creativity and passion for the planet’s wellbeing earned his restaurant, Verdant, a place among the 10 Best New Restaurants in the World in 2021 by the prestigious Conde Nast Traveller guide.

The Restaurant

Within its much impressive jungle setting, the ultra-romantic, candlelit Nu Tulum offers a creative blend of traditional and modern Mexican cuisine, addressing the palates of the sophisticated foodies finding their way to its robust wooden tables, placed under the tall palm trees and the stars.

Diverse and exotic ingredients form the vast Caribbean sea and the lush Mayan jungle come together in the creative hub of Nu’s kitchen to be transformed into a culinary journey for all the senses, always paired with impressive cocktails and a well-informed wine list. - Image

The Dish

Diverse and exotic ingredients form the vast Caribbean sea and the lush Mayan jungle come together in the creative hub of Nu’s kitchen to be transformed into a culinary journey for all the senses, always paired with impressive cocktails and a well-informed wine list.