Restaurant & Bar

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

  • 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»

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”.

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»