Maroma, A Belmond Hotel, Riviera Maya has partnered with Chef Curtis Stone to launch Woodend by Curtis Stone, the hotel’s upcoming signature restaurant.
Centred around wood-fired cuisine, the quintessential beachside restaurant will open its doors in tandem with the hotel’s much-anticipated return in August, following the storied hideaway’s complete renovation and redesign.
A celebration of the connection between sea and land, Woodend by Curtis Stone features seasonal, curated dishes cooked over an open fire. Taking inspiration from the farmers and fishermen whose ingredients are the heart and soul of the local fare, the cuisine pays respect to the Yucatán Peninsula, its history, and traditions. Woodend’s menu features freshly caught seafood served from an ice bar display, paired with a selection of vibrant Latin marinades, signature sauces, and spice blends. In addition to freshly grilled seafood and the finest meats, guests have the opportunity to choose from an extensive range of plant-based dishes.
Designed by internationally renowned designer, Tara Bernerd, Woodend’s main dining area follows the form of the traditional palapa roof, redolent of the Yucatán Peninsula. The palapa’s traditional finish is reimagined with a bamboo ceiling that brings natural warmth to the space, complemented by a beautiful cluster of chandeliers inspired by local crafts made of shells and jade-coloured stone. Four gently curved banquette seats with marble-topped tables and eclectic cane chairs are a central focal point of the space, and playing to the circular shape of the room, the dining room features views through to the onyx-clad open kitchen where guests can witness the creative, theatre-style cooking of a wood fired grill. The tessellated floor pattern immediately catches the eye, featuring a mix of glazed Saltillo terracotta mosaic tiles set within a wide border of dark green, terracotta, and off-white that runs around the perimeter of the room, creating a stunning contrast.
“Mexico has such a rich culinary heritage of passing recipes down through generations, which is something I value greatly,” says Stone. “My grandmothers, who are the namesakes of my California restaurants, played a significant role in my culinary education and shared many of their traditions with me that I still use in my cooking today. Becoming inspired by the surrounding area, its ingredients, and the local traditions in such a treasured playground is an incredibly exciting opportunity, and I’m looking forward to sharing this new dining experience with Maroma’s guests very soon.”
Woodend by Curtis Stone joins Maroma’s three other dining destinations, including Casa Mayor, a fresh take on traditional Mexican cuisine led by Mexican-born Executive Chef Daniel Camacho; beach hangout Freddy’s Bar, featuring signature cocktails and a locally sourced raw bar; and Bambuco, showcasing creative mixology and an extensive selection of mezcal.
