A paradise in front of the sea that surprises with unforgettable dishes, dream environments and an adventurous proposal.
On the Caribbean coast of Mexico there is a place where every corner is designed to invite you to lower a change, enjoy the environment and, above all, let yourself be tempted by a gastronomic proposal that It takes you on a trip without leaving the hotel.
We talk about Nizuc Resort & Spaa premium lodging that is surrounded by nature, with an architecture that melts with the landscape. This first resort not only offers you a high -level break, but an incredible culinary walk through the flavors of the world.
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The gastronomic experience of the Nizuc hotel
What distinguishes Nizuc from the rest of the five -star accommodations in Cancun is its Original proposal for the palate. With six restaurants and two bars open to the public, this resort becomes a map of international flavors, from the kitchen of Peru and Southeast Asia, to local classics.
In your restaurant RamonaMexican cuisine is reinterpreted from the emotional and aesthetic side. Chef Irving Cupul bets on dishes that evoke memories, such as the Longaniza flute of Valladolid or the pibil pig taco served with blue corn tortillas. The atmosphere is intimate, adorned with details that pay tribute to the country’s roots and the personal history of the hotel owner.
On the other hand, at the restaurant Indochine It is a direct trip to Asia. The menu, created by chef Saúl Aguirre, integrates flavors of Thailand, Japan and India. They highlight dishes such as the Beijing duck, cooked in three stages and presented at the table, or the Dal Makhani, a spicy lentil curry that perfectly was perfect with Pan Naan.
But Nizuc does not stay alone at the table. The resort also invites you to relax in its first level spa, operated by the prestigious British firm Spanish. It has treatments such as the Mayan cocoa ritual so that you live experiences from all over the world without moving.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
