Our verdict
Noma Mexico was Noma’s temporary restaurant in Tulum in 2017, on land behind La Zebra hotel.

The menu
What to order
- Just cooked octopus with dzikilpak
- Young Coconut and Caviar
- Cerdo Pelón tacos
When René Redzepi transplanted Noma to the Yucatán jungle for a fixed-term residency at La Zebra Hotel in Tulum, the project was never intended as a Mexican restaurant. It was Noma's research-driven methodology applied to a new larder: local ferments, indigenous produce, and techniques drawn from the region's culinary history, processed through the same obsessive development that had made the Copenhagen original one of the world's most scrutinized kitchens, according to the Los Angeles Times.
The menu documented from the residency gives a clear picture of that approach. Dzikilpak, the Yucatecan pumpkin-seed sauce, appeared alongside octopus in what became one photographed plate of the run. Escamoles arrived on tostadas. Banana stood in as ceviche. Chaya, the Mesoamerican tree spinach rarely seen in fine-dining contexts, was folded into a taco with oyster. These were not interpretations of Mexican classics; they were Noma's characteristic move of taking a place's raw materials and rendering them unfamiliar and precise at once.
Tom Sietsema, the Washington Post's longtime restaurant critic, called it the meal of the decade, a claim that tracks with the reservation pressure the pop-up generated. Pricing sat at approximately $600 per person, which drew its own commentary at the time, given Tulum's position as a destination built partly on accessible beach culture. That tension between the setting and the price point was part of what made the residency a genuine talking point rather than simply a prestige exercise.
As a temporary installation, Noma Mexico no longer operates. What it left behind is a documented moment in how destination pop-ups function at the highest tier: a team that included former co-chef Rosio Sánchez, a jungle site chosen for its ingredient proximity, and a format that treated a country's food culture as source material rather than backdrop. For anyone tracking how Noma's successive residencies shaped the broader conversation around place-based cooking, the Tulum edition remains the clearest case study.
Comparable venues nearby, for context on price, style, and recognition.
| Venue | Cuisine | Price | Awards | Notes |
|---|---|---|---|---|
| Noma MexicoThis venue (the venue you are viewing) | Modern Mexican Fine Dining | Not listed | Not listed | Not listed |
| Gitano | Modern Mexican | $50–100 | Not listed | Tulum |
| Humo | Contemporary Mexican | $30–50 | Not listed | Tulum |
| Kitchen Table Tulum | Mexican-Caribbean Fusion | $50–100 | Not listed | Tulum |
| Tres Galeones | Mexican Seafood | $20–30 | Not listed | Tulum |
| Nü Tulum | Contemporary Mexican | $100–150 | Michelin Plate | Tulum |
Continue exploring
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- Scenic
- Intimate
- Rustic
- Special Occasion
- Open Kitchen
- Craft Cocktails
- Local Sourcing
- Garden
- Tasting Menu
- Mezcal
- Craft Cocktails
- Vegetarian Friendly
Jungle setting with natural design carved around trees, creating an intimate and immersive atmosphere.













