Combining Mexican, Oriental and International cuisine, Mamasan uses only fresh organic ingredients cultivated and harvested by families in the Maya Riviera region. Using a passionate style and creative flair, we offer healthy and unique dishes, relying on our local producers and fishing cooperatives of our region. From Farms to Your Table!

-BREAKFAST-

B o w l s

  • SMOOTHIE BOWL $200

    Pick your flavor- served with fresh fruits and seeds

  • ACAI BOWL $260

    Acai mixed with blueberries, banana, almond milk topped with seasonal fruits & seeds

  • VEGAN YOGURT BOWL $220

    Homemade vegan yogurt with coconut & cashew milk served with banana, pear, mango, kiwi & strawberries

  • FRUIT BOWL $200

    Combination of fresh fruits: papaya, pineapple, strawberries, banana, melon & kiwi

M a i n s

B a g e l s

  • SMOKED SALMON $300

    Homemade bagel w/ smoked salmon, macadamia cheese, cucumber, cherry tomatoes, avocado & radish salad

  • VEGETARIAN $280

    Homemade bagel with carrots marinated in soy sauce, olive oil lime juice & thyme

  • SWEET $260

    Homemade bagel w/cashew, blueberries, strawberries & raspberries


S m o o t h i e s

LUNCH & DINNER

A p p e t i z e r s

  • CAULIFLOWER CRUNCHY TEMPURA $160

    Cauliflower with macadamian vegan cheese at tempura style over a red pesto sauce.

  • GORDITAS DE KASTAKÁN $160

    Local Cantaloupe melon marinated in honey Mayan liquor and raw cacao, accompanied with slow baked plantain and vegan homemade Yogurt.

  • YUCA CHIPS $170

    Yuca thin chips, with lebanese olives tapenade, goat cheese aromatized with fresh basil and tomato. *Vegan option: macadamian cheese.

  • PLANTAIN TAMAL AND MOLE $170

    Soft tamal made of plantain, local pumpkin, nuts and dried fruits, wrapped on banana leaf, slow steam cooking and accompanied with a mole sauce.

  • NOPAL SALAD $180

    Fresh and tender salad of cactus, soft corn, pickled onion, coriander, radish, avocado & cherry tomatoes.

  • WHITE CEVICHE $220

     Fresh sea bass in a coriander seed and citric sauce with cactus, radish, tomato, avocado and fried yuca.

  • RED PESTO & AGUACATE BRUSCHETTA $240

    Multigrain german bread, red pesto, basil, peanuts, fine herbs, macadamian vegan cheese, pumpkin seed tabouleh, avocado & olive oil.

M a i n s

  • TACOS TRILOGY $260

     Choose 3 tacos: Hoja santa shrimp, Buul Paa'k octopus, Chilorio ribs, grilled fish, Baja style shrimp & Baby corn tempura.

  • GLUTEN FREE PASTA $280

    Penne pasta with cashew sauce, nutritional yeast, mushrooms, broccoli & grilled asparagus and amaranth at top.

  • YUCATAN CHEESE STEW $300

    Traditional dish of ground beef mixed with seeds, raisins, almonds and olives, topped with tomato sauce, gratin Edam cheese and corn balls.

  • ADOBO RIBS $340

    Tender pork ribs marinated in our delicious chilorio sauce topped with a fresh vegetables salad: avocado, onion, cherry tomatoes & nopal.

  • GRILLED OCTOPUS $360

    Marinated on a tasty ginger & soy sauce accompanied with grilled lettuce, cherry tomatoes & taztziki style jocoque. 

  • CATCH OF THE DAY $380

    Grilled fish fillet bathed in Italian-style sauce with olive tapenade on top, accompanied by tender baked local pumpkin.

  • BLACK ADOBO SHRIMPS $390

    Shrimps seasoned in local black adobo with a touch of Greek yogurt, accompanied by mashed cauliflower and yuca.

C O C K T A I L S

S i g n a t u r e

  • TULUM FIZZ $200

    Aged rum and Frangelico mixed with lemon juice, egg white and homemade passion fruit syrup, topped with soda water. Rimmed with worm salt.

  • BANANA TROPIC $200

    Aged rum and Bailey's mixed with fresh cinnamon smoked banana puree.

  • BABY BAMBOO $200

    Gin and St Germain (elderflower liqueur) mixed with lemon and grapefruit juice, homemade ginger syrup, flavored with rosemary.

  • BOURBON SUNSET $200

    Bulleit bourbon mixed with lemon, grapefruit juice and honey, flavored with rosemary.

  • TREEHOUSE TREAT $200

    Gin and white wine mixed with lemon juice, honey, rosemary and basil.

C l a s s i c

  • SALMONCITO $200

    Gin and Campari mixed with grapefruit juice, topped with tonic.

  • PREHISPANIC MARGARITA $200

    Pox (distilled from corn) and Damiana Liqueur mixed with lemon juice, natural homemade syrup. Rimmed with sea salt and pumpkin seed.

  • PASSION MOJITO $200

    Aged rum mixed with passion fruit, lemon, brown sugar and mint. Topped with soda water

  • KIWI CAIPIRINHA $200

    Cachaća mixed with brown sugar, lemon and kiwi slices.

  • SPICY MEZCALITA $200

    Mezcal, Ancho Reyes (ancho chili liqueur and Cointreau (orange liqueur) mixed with lemon juice, natural homemade syrup and a touch of jalapeño pepper. Rimmed with Tajín salt

Breakfast

  • VEGAN HOMEMADE YOGURT $70

    Vegan homemade yogurt made out of cashew nuts and probiotics. Natural and strawberry flavors

  • MELON AND PLANTAIN $80

    Local Cantaloupe melon marinated in honey Mayan liquor and raw cacao, accompanied with slow baked plantain and vegan homemade Yogurt.

  • COCONUT ROLL $80

    Whole coconut meat smoked, rolled and stuffed with pears marinated in ginger, accompanied whit confit figs and “tascalate sauce”.

  • VEGAN HOMEMADE YOGURT $70

    Vegan homemade yogurt made out of cashew nuts and probiotics. Natural and strawberry flavors

  • MELON AND PLANTAIN $80

    Local Cantaloupe melon marinated in honey Mayan liquor and raw cacao, accompanied with slow baked plantain and vegan homemade Yogurt.

  • COCONUT ROLL $80

    Whole coconut meat smoked, rolled and stuffed with pears marinated in ginger, accompanied whit confit figs and “tascalate sauce”.

Bowls

  • GOJI BOWL $120

    Tasteful mix of Goji Berry, papaya, cantaloupe melon from the region, strawberry and homemade vegan coconut milk, topped with dates, amaranth and thin slices of seasonal fruit.

  • AVOCADO & MACA BOWL $130

    Powerful mix of Maca, avocado, bananas and vegan homemade coconut milk, with raw cacao, assortment of dry fruits, seeds and thin slices of seasonal fruits.

  • RED PESTO BRUSCHETTAS $100

    Red pesto made from heirloom tomatoes, Genovese basil, peanuts and fine herbs on Multigrain German bread with macadamia vegan “cheese”, Mayan style pumpkin seed tabouleh, avocado and a dew of Lebanese extra virgin olive oil.

  • GOAT CHEESE OMELET $120

    Goat cheese omelet with herbs, served on a creamy huitlacoche sauce, accompanied with a mini green salad and cherry tomatoes.

  • HARICOT BEANS SANDWICH $130

    German style bread stuffed with mashed haricot beans, soft macadamia vegan “cheese”, tomato, cucumber and lettuce.

  • PEAR PANCAKES $120

    Fresh Pears added to our homemade buttermilk batter, served with slow cooking pears compote.

  • TASCALATE CORNBREAD $90

    Foamy & spiced cornbread made from cacao, achieve (red Mayan mix of spices) and cinnamon, accompanied by slow cooking pears and grounded walnuts.

Juices

  • GREEN JUICE $70

    Green apple, kiwi, peppermint, persil, broccoli, lemon peel, pineapple and orange.

  • HYDRATING $70

    Blueberry, strawberry and coconut water.

  • YELLOW HEART $70

    Mango, bananas, pineapple, strawberry, orange and coconut water.

  • REVITALIZING $70

    Celery, sweet potato, broccoli, pear and coconut water.

Smoothies

  • MACA $80

    Vegan coconut milk, maca, banana, oatmeal.

  • FIBROX $80

    Vegan coconut milk, maca, banana, oatmeal.

  • ASCORBIC $80

    Broccoli, sweet potato, agave honey and vegan coconut milk.

  • GREEN HEART $80

    Turmeric, kiwi, green apple persil, cashew vegan yogurt and vegan coconut milk.

Lunch & Dinner

Appetizers

  • COCONUT ROLL $140

    Whole coconut meat smoked, rolled and stuffed with chayote marinated in ginger, accompanied with confitedfigs and “tascalate sauce”.

  • GORDITAS DE KASTAKÁN $160

    Local Cantaloupe melon marinated in honey Mayan liquor and raw cacao, accompanied with slow baked plantain and vegan homemade Yogurt.

  • YUCA CHIPS AND TAPENADE $170

    Yuca thin chips, with lebanese olives and goat cheese tapenade, aromatized with fresh basil and tomato. “Vegan Option with macadamia cheese instead goat cheese”.

  • PLANTAIN TAMAL AND MOLE $170

    Soft tamal made of plantain, local pumpkin, nuts and dried fruits, wrapped on banana leaf, slow steam cooking and accompanied with a mole sauce.

  • NOPAL SALAD $180

    Fresh and tender nopal salad with soft corn, watercress, pickled onions and cherry tomatoes.

  • WHITE CEVICHE $200

    Fresh Robalo fish in a cilantro seed sauce with nopal, radish, tomato, avocado and fried yuca.

  • RED PESTO & AGUACATE BRUSCHETTA $220

    Multigrain german bread with macadamia vegan “cheese”, tabulate pumpkin seed mayan style, avocado and adew of lebanese extra virgin olive oil. Red pesto made from heirloom tomatoes, genovese basil, peanuts and fineherbs.

Mains

  • TACOS TRILOGY ---

    Tasteful mix of Goji Berry, papaya, cantaloupe melon from the region, strawberry and homemade vegan coconut milk, topped with dates, amaranth and thin slices of seasonal fruit.

  • VEGAN PASTA $260

    Powerful mix of Maca, avocado, bananas and vegan homemade coconut milk, with raw cacao, assortment of dry fruits, seeds and thin slices of seasonal fruits.

  • QUINOA MATHROOBA $270

    Typical arab dish made with quinoa, rice, lentils prepared with indian curry, cumin, cardamom and cinnamon.

  • YUCATAN CHEESE STEW $280

    Traditional dish from the region made with edam cheese, ground beef , dried fruits, seeds, corn dough balls.

  • ADOBO RIBS $320

    Tender pork Ribs marinated in chilorio sauce and finished on our wood fired grill accompanied with macadamiaand beans puree stuffed chile and an avocado, cambray onions, cherry tomatoes and grilled nopal salad.

  • GRILLED OCTOPUS $360

    Octopus Marinated on a sauce of ginger and tumeric, and cooked over wood fired with baked chicoria cabbage and grilled organic zucchini, accompanied with jocoque milk tzatziki.

  • CATCH OF THE DAY $380

    Fish catch of the day filet, baked on the wood oven accompanished with tomato and chard to complement thesavory butter and herbs.

  • BLACK ADOBO SHRIMPS $400

    Blacked Local Shrimps with a tandori of yogurt and black spices accompanied by fried yuca, baby corn andpickled baby onions.

Cocktails

  • FRESCO AMOR ---

    Tequila, pineapple, arugula «refreshing and tasteful

  • GOLDEN GRASS ---

    Cupreata agave mezcal, apples, lemon grass «A twist of appletini»

  • BISON TANG ---

    Zubrowka Vodka, elderflower liquor, lemongrass infusion «A long tea you must try»

  • TOHOL ---

    Xabentun, Mezcal, Espresso coffee, homemade chai syrup «Tulum’s carajillo»

  • COBA ---

    Dark rum, toasted pineapple, honey and rosemary «Intense and flavorfu»

  • BERRY FIZZ ---

    Basil, gin & tonic, cucumber, strawberry «Fresh, fruity & cute»

  • TULUM’S MULE ---

    Vodka, beer reduction, citrus, ginger syrup «The house specialty»

  • BAD ASS ---

    Bourbon whiskey, chambord, cinnamon syrup, blueberries «Foamy delicious»

  • KIBOK KIH ---

    Mezcal, citrus, quinine infusion, juniper syrup «The smokey tonic»

  • ADELITA HIBISCUS ---

    Mezcal, hibiscus syrup, chile habanero «Colors and flavors everywhere»