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ramona restaurant

A contemporary interpretation of traditional Mexican cuisine served in a spectacular setting, Ramona explores Mexico's varied culinary tradition and stimulates your tastebuds with local produce and spices. The result is a modern version of authentic regional cuisine.

Please keep our "Resort Elegant" dress code in mind at all of our restaurants for dinner. Gentlemen are welcome with trousers, collared shirts and closed shoes. Ladies are welcomed with casual dresses or resort elegant evening wear.
Beach clothes, bermuda shorts and plastic sandals are not allowed.

Ramona restaurant is exclusive for adults and kids over 12 years old. *Reservations are required*

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Menu

DINNER

VEGETARIAN

DESSERTS

TASTING MENU

"OAXACA VISITS RAMONA"

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salad

ROASTED BEET SALAD
Ember-Baked Baby Beetroot and Peach, “Jocoque” Yoghurt From Yucatan, Melipona Bee Honey

CRUDO
Fish Cured with Celestun Salt, “Leche de Tigre”
Made with “Xcatic” Chili, Avocado, “Tatemada” Sauce

AYOCOTE BEAN CREAM
“Pork Belly, “Ocosingo” Cheese Foam, Xpelon Beans

SOFT SHELL CRAB TACO
Soft Shell Crab In “Black Recado” Tempura
Homemade Dried Chili Mayonnaise, Citrus Puree

TAMAL RANCHERO
Stuffed with Duck Confit, “Mancha-Manteles Mole”, Foie Gras

DRIED NOODLES WITH ESCAMOLES
Escamoles Sautéed with “Epazote”, Dried Noodles
In “White Recado”, Bone Marrow, Tlayuda Chips

Main Course

CATCH OF THE DAY
Green “Mole” Sauce, Mexican Style Squash
“Chayote” Squash with Butter, Pumpkin Seeds

MAYAN OCTOPUS
Tikin-xic, Potato Puree with Xcatic Chili
Pineapple Sauce with Manzano Chili.

CORNISH HEN WITH “MOLE POBLANO”
“Mole Poblano” Sauce, Mexican Style Risotto

MEXICAN HAIRLESS PIG CONFIT
Mayan Lentil Stew, White Beans Puree, Pickled Red Onion
Xpelon Beans Fresh Salad

SHORT RIB BARBACOA
Low Temperature Cooked, Barbacoa Sauce with Dried Chiles Chickpea Puree, Cactus and Avocado Salad, Handmade Tortillas

ROASTED ORGANIC CAULIFLOWER
Almond Mole, Ramonetti Cheese, Nut Puree

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MAYAN CACAO
Dark Chocolate 85% Cocoa
Hazelnut and Rice Crunch, Sponge Cake Chocolate Sauce, Vanilla Ice Cream

STRAWBERRIES AND TOMATOES
Tomato Sorbet, Strawberry Chocolate Ganache, Caramel Crispy, Soft Vanilla Cake
Macerated Strawberries

CARBON DE OAXACA
Black Sesame Sponge, Caramelized Plantain Candied Pine Nuts, Oaxacan Chocolate Ganache, Passion Fruit Sorbet

MARQUESITA YUCATECA
Crispy Crepe, Edam Cheese Textures
White Cream, Cajeta Ice Cream

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TASTING MENU

Kibi, Stuffed with Edam Cheese with Chiltomate Sauce

Shrimp Red Aguachile

Chayote – Leek with Green Mole

Bone Marrow, Escamoles with Dry Noodles

Blue Corn Taquito with “Valladolid” Sausage

Lobster, Caviar, Creole Corn Esquites

Mayan Citrus Sorbet

Mexican Hairless Pig, Cochinita Pibil

Lamb, Beer Sauce, Parsnip, Potato Croissant

Marquesita, Crispy Crepe, Mango and Passion Fruit

Strawberries and Tomatoes

Traditional Mexican Candies

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A TASTE OF NIZUC~A FUEGO LENTO

“OAXACA VISITS RAMONA”

A once-in-a-lifetime culinary experience celebrating the soul of Oaxaca, taking place this June 20–21, 2025. Join renowned Chef José Manuel Baños, visionary behind “Pitiona” restaurant in Oaxaca, alongside our own culinary maestros, Chefs Irving Cupul & Sylvain Desbois, for two unforgettable nights of tradition, innovation, and flavor. Immerse yourself in the vibrant spices, heirloom ingredients, and rich culinary heritage of southern Mexico—reimagined through the lens of three extraordinary chefs.

Pairing Dinner $2,500 MXP p/person

Reseravations: [email protected] | 998-8915700

Chef José Manuel Baños

He’s one of the leading figures in contemporary Oaxacan cuisine. Originally from Pinotepa Nacional, Oaxaca, he blends traditional techniques with a modern and innovative vision. He is the chef and founder of “Pitiona”, a restaurant renowned for reinterpreting the ancestral flavors of Mexico. His cooking pays tribute to local ingredients and the rich cultural heritage of southern Mexico. He has represented Mexican gastronomy on international stages.

Chef Irving Cupul

Originally from the Yucatán Peninsula and a passionate advocate for regional Mexican cuisine. His approach highlights ancestral ingredients and traditional Mayan techniques through a contemporary lens. As a Chef at Ramona, he creates experiences that celebrate the cultural and culinary richness of southeastern Mexico. His cooking honors the land, the fire, and the roots that inspire him. He has collaborated with renowned Chefs both nationally and internationally.

Chef Sylvain Desbois

Originally from France, he has an outstanding international career in renowned restaurants across Europe and Mexico. A specialist in contemporary French cuisine, he blends classic techniques with local ingredients to create culinary experiences that balance elegance and tradition. His approach is rooted in respect for the product, creativity, and impeccable execution. Under his leadership as Executive Chef at NIZUC, the signature restaurant Ramona has become a culinary landmark in the region.

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