The Mayan solar is a family garden; lives and life cycles That, like a seashell, goes infinitely round And carries the sound of a language that From generation to generation, performs the same role: Lives and life cycles.

We bring the garden to the table And so our values emerge And spin infinitely, Like a seashell carrying the sound of a language From generation to generation For lives and life cycles.

BREAKFAST | SALTY FLAVOR

French style quiche with longaniza of Valladolid, caramelized onions, regional pumpking and fresh local requeson.

Chaya (Mayan spinach) green omelette, sour cream, turkey ham and Oaxaca cheese.

Hamburger with egg, bacon, smoked cheese, mustard and caramelized onion, served with potatoes and homemade dressing.

Croissant with smoked speck, swiss cheese, arugula and cherry tomato, accompanied with chipotle and basil dressing.

Vegan Mollete, smashed beans, fresh spinach, tofu aioli and pico de gallo with guacamole.

Classic Chilaquiles, red or green sauce with starry egg.

Starry egg on homemade bread, avocado, jalapeño chili, provolone cheese and salad from our garden.

Classic Motuleños eggs with ham, peas, plantain and cheese from Chiapas.

English breakfast, scrambled or starry eggs, bacon or english sausage, served with homemade bread, cooked beans with baked tomato.

Huitlacoche Bagel, with smoked salmon, arugula, tomato, cream cheese, accompanied with guacamole and caper dressing.

BREAKFAST | SWEET TASTE

Dates fruit smoothie bowl with banana and almond milk.

Smoothie bowl with hazelnut praline, coconut milk with chocolate brownie.

Seasonal mixed fruit plate, jam and honey.

Fruit bowl mixed with granola and one of our toppings: greek yogurt, plain yogurt, vegan coconut yogurt or cottage cheese.

Wa e with banana, frosting cream cheese and caramel sauce.

Vegan crepe with apple, cinnamon and raisins accompained with coconut ice cream and nuts.

Pancake with ricotta cheese and regional sour orange maple.

DRINKS | HOT

Champurrado (made with corn and milk) selection of flavors: coconut, pineapple and guava with strawberry.

Canelita warm up traditional cinammon, molasses and anisette.

Ponche fruity punch with tecojote, guava, spices and vanilla.

Café de olla freshly brewed coee with a hint of mezcal.

DRINKS | ENERGIZERS AND DELICIOUS SMOOTHIES

Rejuveness spiruline, peanut butter, spinach, banana and pineapple.

Halach uinic beets, carrot, lemongrass & maca.

Balam ginger shoot, pineapple and goji berries.

Kukulkan almond milk, coco nibs, vanilla and acai.

APPETIZERS

MOOTS • ROOTS Selection of humus beetroots-chickpeas, served with mix homemade vegetables tostadas and avender oil.

NOHOCH TUUNICH • STONE Stone crab salad seasoned, spiced peanuts dressings, pickled jicama, lime juice gel, avocado and jalapeno cream.

WAKAX • BEEF Aged roast beef wrapped in wild herbs, huitlacoche and pepper leaf cream, green tomato gel, mix cress, black garlic pure-classic italian focaccia.

BU'UL • BEANS Selection of coloured beans salad seasoned with coriander grapefruit dressing and fresh cheese.

SALADS

XUULUBIL TAMAN • GOAT Arugula, goat cheese, prosciutto, pecans, balsamic.

ICH CHE • FRUITS Seasonal mixed leafs, cranberries, pear, blue cheese, almond, champagne dressing.

WAAH • TORTILLA Spinach, avocado, panela cheese, pumpkin seeds, tortilla chips, guajillo dressing.

MAIN COURSES

K’ÁAK’ • FIRE Fire roast cauliflower marinated with a paste made of mayan flowers, sweet potato and camomile emulsion, crunchy red quinoa and multigrain rustic bread.

KAAB MOOTS • GROUND ROOTS Steamed carrots, beetroots seasoned with coconut oil vinaigrette, pipian sauce, crunchy wild rice, mix cress salad and corn cracker.

K’ÚUM • PUMPKIN Confit green mayan pumpkin, veggie ragu, roasted pumpkin seeds, served with homemade flowerish tortillas.

TAMALI' • TAMALE Cast blue corn tamales filled with espelon beans, xnipec dressing, vegan cheese, burn¡ed green tomato salsa.

KAY • FISH Wild trout slow cooked in clarified butter, mayan white almond mole.

T'U'UL • RABBIT Free range rabbit stued with wild chicory-white corn and hazelnuts, umami demi glace, chayote in majoran essence.

IIK • CHILLI Stued poblano pepper with potato black olive capers, fresh tomato and organic gouda cheese, served with red mole.

DESSERTS

MULIIX • LEMON Cheesecake served on tamale leaf with lemon compote.

KÁAPEH • COFFEE Classic tiramisu of espresso and chocolate, served in glass.

KE’EL CH’UHUK’ • CHURROS WITH ICE CREAM Classic churros, milk ice cream and caramel sauce.

NEEK’ • SEEDS Almond rice pudding.

JIIX • LIME Seasonal fruit cocktail marinated with rosemary syrup accompanied with cucumber sorbet and lime.