
Where To Eat and Drink in Tulum With it’s laid back bohemian vibe and eco-chic retreats, Tulum may not be a club-goers reverie like Playa del Carmen or Cancun (thank god) but it’s certainly not lacking in the food department. Word all over the globe is it’s fast becoming a foodie force to be reckoned with and travellers are responding in droves. Whatever happened to the Tulum of old, you ask? The off-the-grid spiritual mecca where your safest bet for a meal was a fresh-caught fish taco at the local yoga retreat? Well the tacos and shamans are still around, they’re just a little bit more… shall I say, designer. The good news is you still can’t flush your toilet paper down the toilet. The bad news is there are now such things as restaurant waiting lists. And for good reason, some internationally renowned eateries are popping up with expat chefs serving dishes like Bee Honey and Chile Habanero Sauce Lobster and other scrumptious fare with far-flung tongue-twisting names. Whether you like it or not, Tulum is growing up (and that debate is for an entirely different post). You can be for or against its swift debut into commercial adulthood but one thing’s for sure, the village is a melting pot of authentic fresh cuisine and the food movement is only going to get bigger. Hartwood If you’ve been living in an alternate reality for the past couple of years then you may not have heard all the chatter about this eatery opened by a New York couple driven to create a restaurant with experimental locally sourced food and a tiny environmental footprint. But the rest of us who haven’t been inside a culinary-bubble will be lining up waiting ever so patiently to get a table (no bookings). Yes, more often than not said line can be over two hours long, and yes sometimes you get lucky when peeps not 100% committed lose interest and try their luck elsewhere. My advice is to stick it out; you won’t regret it. The concept is pretty unique: the only source of power for the restaurant is the solar panels on the roof and the only electrical appliance used is a blender. Everything else is either mashed or thrown on the grill or in the wood-burning oven. The menu varies daily according to the produce Cheffy Eric Werner can get his hands on…
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