Combining local ingredients, with a bit of a New York style, The Hartwood is a totally innovative eating alternative in Tulum. Despite the local tropical weather, the way the ingredients are selected and treated can give the foodie a sense of Tuscany or Provence (great basic ingredients + simple cooking = amazing food). The wood burning oven reinforces the countryside feeling.
Tulum “traditional” restaurants started offering just two options: the traditional local food based on fish/seafood and low quality tacos places, and the first “immigrant” cuisine developed by the Italian settlers in the 90s (followed by some French and Argentine who discovered Tulum a little later).
I do not mean to say that Tulum lacked good restaurants, I ‘m just saying this is just new and different. The Hartwood is run by Eric Werner and Mya Henry. The kitchen is run by Eric, who used to the be chef of Vineger Hill House (Brooklyn) and Peasant (Manhattan), while Mya is in charge of the restaurant service.
The opening of The Hartwood maybe one of the many signs that Tulum is changing fast, hopefully for the good.
Menu changes almost daily, but some of the recommendations are roasted octopus, lobster salad, stuffed calamari (squid) and the catch of day (freshly bought daily from the Tulum fishermen cooperatives).
The Hartwood is located on the Coastal Road (Carretera Tulum Boca Paila) on the South direction, at the mark of 7.6 Km. The Hartwood’s email for group reservations is Info@HartwoodTulum. Opens daily from 6pm to 9,30 PM (no credit cards except for big groups).
Roberto Lopez Viajes
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