Cocina de Autor

What to order

Cocina de Autor is the only Michelin-starred restaurant at any all-inclusive resort worldwide — a 9-course tasting menu driven by Chef Nahúm Velasco's creative interpretation of Mexican ingredients and global technique. The menu changes with every service; no two visits serve the same courses. Book your reservation through concierge on arrival day, plan 2–3 hours, and consider the boutique Mexican wine pairing, which the Michelin Guide specifically calls out as an enlightening splurge.

• Spider Crab with Jackfruit
  A recurring Michelin menu highlight — silky jackfruit balancing the briny sweetness of spider crab; the kind of combination that defines the restaurant's ethos.
• Bone Marrow with Caviar
  The dish guests remember most — rich marrow offset by cold, briny caviar; bold and luxurious and the course that signals what kind of meal this is.
• Pork Under Falling Leaves (Bald Pork Loin)
  Chef Velasco's most theatrical preparation — dramatically presented and the course reviewers most consistently recall by name.
• Foam of Jerusalem Artichoke with Huitlacoche and Mushrooms
  The umami-forward vegetable course — huitlacoche (black corn truffle) adds earthy depth that surprises guests expecting standard mushroom.
• Honey (dessert finish)
  The final sweet course; described in the Michelin tasting notes as fresh and playful — a light, elegant close to the progression.

The tasting menu changes with every service — courses above reflect signature dishes that have appeared on the Michelin-recognized menu but no specific course is guaranteed on any given night.