A meal always seems to taste better when you're dining outside. With that in mind, Rosewood Mayakoba introduced La Ceiba Garden & Kitchen in October 2014. The 20,000-square foot outdoor dining concept features an organic garden of fruits, vegetables, and unique Mexican herbs as well as a dream kitchen with a wood-burning oven that's fueled by the garden's rare Zapote trees.
An 18-seat communal table anchors the garden and the menu changes seasonally based on what's available and the chef's whims. Starters might include duck tostadas with mole sauce and mains range from charcoal-grilled langoustines with Mexican chutney and coffee-ancho pepper cured prime ribeye.
A garden mixologist is available to guide guests through specific garden herbs and spices in the garden that enhance the cocktails paired with their meals.
The space isn't just for dining. Guests can attend cooking demonstrations, tastings or even forage for produce such as mango, guava, and purple basil.