In Mayan culture, the fruit of the Zapote tree, mamey, is a symbol of hospitality. Nestled in Yucatan’s tropical Rosewood Mayakoboa resort, the Zapote Bar is true to name. Inside the bar’s sprawling Mayan-Modern fusionist environs, the guest’s comfort is paramount. The emphasis on comfort is evident from the welcome cocktail to the warren of private rooms for agave tasting, wine dinners and cigar appreciation.
Head bartender Joshua Monaghan’s beverage programme offers innovative libations worthy of the elite service. Monaghan employs ingredients from the neighbouring jungle to conjure unusual riffs on classic cocktails. The standard Margarita is reimagined as Wana Bana (tequila, soursop juice, lemongrass, lime and chilli salt) and the namesake fruit is fittingly honored with the Mamey (rum milk punch, mamey and pineapple).
The use of Mayan flavours and techniques – with a slight Middle Eastern touch – is mirrored in Chef Juan Pablo Loza’s food, with a menu heavy on spreads like guachini and Zapote tapenade along with veggies and meats cooked over a live-fire, wood grill. Yet, the real fire is the synergy of immaculate service, bright flavours and picturesque lagoon location.