Restaurante HA’ by Carlos Gaytán, a prominent Latin American chef, serves as Hotel Xcaret Mexico’s signature dining establishment. A nine-course tasting menu takes you on a culinary journey through Mexico's vibrant flavors while also exploring the chef's memories and showcasing his French culinary know-how.
The restaurant’s premises revolve around the theme of water. So, it makes sense that the space would boast a cutting-edge interior with cascading water features, a vortex, lighting reminiscent of jellyfish and other aquatic elements. Even the establishment's name means “water” in Mayan.
Restaurante HA’ is also deeply rooted in the key elements that have defined Gaytán's culinary style over the years, from Chicago to Mexico. These include his fondness for nostalgic Mexican dishes, a dedication to showcasing all three existing types of caviar (including a Mexican variety), a passion for the black truffle and a tribute to the rich historical heritage of the Yucatán Peninsula. With all fruits and vegetables sourced from a local farm and the majority of the other ingredients of national origin (with a few imported exceptions), the intricately curated menu captures the essence of the region's flavors while allowing for creative expression in their preparation.
- An enchanting ambiance, highlighted by moonlight streaming through the floor-to-ceiling windows, allows the Playa del Carmen restaurant to immerse itself in the tranquil surroundings of Xcaret. As guests walk down a waterfall-draped ramp to the dining room, they’re transported from the outside world to a place of solitude.
- The impeccably presented nine-course menu is complemented by amuse-bouches and delightful bonbons along the way. Mexican craftsmanship and history are also showcased throughout the meal, from a salt sculpture to ceramic artistry.
- The dining experience is complemented by a fully Mexican wine menu selected by Sandra Fernandez, showcasing pours from renowned regions such as Valle de Guadalupe and Coahuila, as well as emerging areas like Querétaro, Guanajuato and San Luis Potosi. Featuring an assortment of whites, a rare Mexican pinot noir and even an organic orange variety, the wine selection is as delightful and carefully curated as the gastronomic options.
- The cocktail menu uses national distillations and features renowned cenote names from Chichen Itza and other parts of the peninsula. New drinks and seasonal ingredients are consistently added to the menu.
- Diners' dietary restrictions and preferences are considered throughout the set menu, ensuring a delightful experience while encouraging guests to explore new flavors in a sophisticated and memorable manner.
- Chef Gaytán's escamoles (essentially an ant egg caviar) showcase local ingredients contrasted with the vibrant notes of yuzu and salsa matcha.
- Dashi, a cured Campeche shrimp dish, is served with fun flavors such as leche de tigre (a citrus-based marinade) and caviar. This perfectly balanced combination pairs beautifully with the orange verdejo selected from Puerta de Lobos winery.
- The New Orleans beignet transforms into a truffle-infused creation with cauliflower and mint, offering a comforting and pleasantly unexpected finish.
- Yucatecan lime and cucumber combine to create a refreshing and elaborate pre-dessert called Desde el Cielo (which translates to "from the sky”), which serves as an excellent palate cleanser.
- The amaretto dessert and Mexican cacao bonbons at the Riviera Maya restaurant elegantly showcase the rich flavors of the rich Italian liqueur and coffee in subtle yet sophisticated tones, offering just a hint of sweetness.
Bar
Business casual
Dinner
Gluten-free options
Private dining
Reservations recommended 
Valet parking
Vegetarian options
