RESTAURANT & BAR

“Contemporary and bold, Jose Luis demonstrates his modern day love affair with the classics from the coastal regions of Mexico”

A menu to excite the senses, and surrender to your cravings. A playful salute to some of Mexico’s timeless classics, Hinostroza creatively introduces a contemporary kitchen approach to surprise and delight with each bite.

Highlighting Mexico´s abundance of seafood, featuring brunch every day and an intimate dinner menu for the evening to enjoy on the stunning Mi Amor foreshore, the perfect setting to gather, to share and to laugh.

Flavors to fall in love with.

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José Luis Hinostroza grew up in a Mexican household in Southern California; the birthplace of the farm-to-table movement. Two key concepts that have guided his culinary journey from the very beginning.

He first ventured from home to work at Alinea Restaurant (3 Michelin stars, voted 6th best restaurant of the world) in Chicago where he became kitchen manager at 21 and was exposed to the high-intensity world of fine dining.

Enthralled by the pace, he relocated to Europe where he continued his work at Maaemo (3 Michelin stars, voted best restaurant in Norway) and El Celler de Can Roca in Girona…

Spain (3 Michelin stars and voted 2nd best restaurant of the world). By age 24 he was named Chef de Cuisine at the 2 Michelin-star restaurant De Kromme Watergang in The Netherlands.

His next step was Rene Redzepi’s culinary mecca, Noma (3 Michelin stars and voted best restaurant of the world) in Copenhagen. From there he was invited to be part of the research and development team of Noma Mexico for their memorable popup in partnership with La Zebra Hotel, part of Colibri Boutique Hotels and so began the romance with Tulum and the Colibri group.

Captivated by the growing gastronomical scene in Tulum, he decided to stay, and in 2017 joined Arca as a co-owner and Executive Chef, it quickly rose to great acclaim and has most recently been named in the Top 50 Best restaurants in Latin America. 

José Luis’ latest project as Executive Chef at Mi Amor brings together 15 years experience working in some of the best fine-dining kitchens in the world, but with that unique casual feeling you only get by the seaside. 

CHEF AWARDS

José Luis Hinostroza grew up in a Mexican household in Southern California; the birthplace of the farm-to-table movement. Two key concepts that have guided his culinary journey from the very beginning.

He first ventured from home to work at Alinea Restaurant (3 Michelin stars, voted 6th best restaurant of the world) in Chicago where he became kitchen manager at 21 and was exposed to the high-intensity world of fine dining.

Enthralled by the pace, he relocated to Europe where he continued his work at Maaemo (3 Michelin stars, voted best restaurant in Norway) and El Celler de Can Roca in Girona…

Spain (3 Michelin stars and voted 2nd best restaurant of the world). By age 24 he was named Chef de Cuisine at the 2 Michelin-star restaurant De Kromme Watergang in The Netherlands.

His next step was Rene Redzepi’s culinary mecca, Noma (3 Michelin stars and voted best restaurant of the world) in Copenhagen. From there he was invited to be part of the research and development team of Noma Mexico for their memorable popup in partnership with La Zebra Hotel, part of Colibri Boutique Hotels and so began the romance with Tulum and the Colibri group.

Captivated by the growing gastronomical scene in Tulum, he decided to stay, and in 2017 joined Arca as a co-owner and Executive Chef, it quickly rose to great acclaim and has most recently been named in the Top 50 Best restaurants in Latin America. 

José Luis’ latest project as Executive Chef at Mi Amor brings together 15 years experience working in some of the best fine-dining kitchens in the world, but with that unique casual feeling you only get by the seaside. 

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CHEF AWARDS

MI AMOR BAR

Fall in love with our mixology...

Harkening back to the Golden Acapulco Heyday of the 1950’s, Mi Amor steeps you in the storied romance and charm of the era and the drinks menu is no exception.

´The Perfect Chemistry´, allows you and your loved one to experiment together with our bartender for the perfectly-balanced drink. Using an array of tincture bottles that heighten acid, sweetness, bitterness and umami, you are invited to experiment together to find the taste that best suits your palates.
Or try our amazing Champagne Cocktail menu, curated by Mulberry Project’s Jasper Soffer who titles these bubbly blends with names like Jetset Spritz and Cheeky One to give rise to the lilting mood of Mi Amor!

MIXOLOGIST

Jasper Soffer

Jasper Soffer, master mixologist, has had a career in the bar industry as interesting and as lauded as the cocktails that he creates. Jasper began his career in London at the ShoChu Lounge and his Asian inspired cocktail menu was heralded by Time Out Magazine five times during his tenure at this London hot spot. 

He then moved to New York working in venues such as Spice Market and the legendary SoHo House, an exclusive, members-only club and hotel. During his tenure at the SoHo House Jasper was asked to join the Pegu Club by its founder Audrey Saunders, widely recognized as the leader of the high-end bar industry. Here he worked to create a dynamic and interesting cocktail menu and with Jasper’s assistance and dedication Pegu Club took the honor of World’s Best Cocktail Bar in the Spirit Awards from Tales of the Cocktail in 2007 (the Oscars of bars/bartending.) 

From there Jasper moved on to manage Boom Boom Room at the Standard Hotel in New York City, one of the most popular bars in the city. The other big passion in his life; travel, took him to Australia, where once again he found success in a position at one of Sydney’s most famous bars, Eau du Vie, which won the World’s Best New Cocktail Bar award from Tales of the Cocktail in 2011.

Jasper went on to co-found Mulberry Project, taking the idea of creating bespoke cocktails around the world. Mulberry Project is responsible for pop up events in locations like Park City, Utah for the Sundance Film Festival and pop up bars in Israel, Iceland, Tanzania and Kenya.
The Mulberry Project pop up at La Zebra’s beach in Tulum was so hugely successful, it has become a permanent fixture. It was listed in the top 10 honorees for Best International Hotel Bar in Latin America & The Caribbean in Tales of the Cocktail 2020 Spirited Awards. Jasper joined the Colibri family in 2014 crafting exciting menus that perfectly compliment the unique identity of each hotel in the group. 

 With a focus on fresh fruits and herbs found locally, his menus are inviting, fun and pay homage to their Mexican backdrop.

TAKE A PEEK INSIDE OUR MENUS

DRESS CODE
Casual

SERVICE HOURS

Breakfast 7:30 am – 11:45 am
Brunch 12:00 pm – 6:00 pm
Dinner 6:00 – 10:00 pm
Bar: 7:30 am – 10:30 pm

SMOKING AREA
In accordance with Mexican law, smoking is not permitted inside the National Park of Tulum, including our restaurant or anywhere in the hotel.

 

DISTINTIVO H

Awarded by the Ministry of Tourism & Ministry of Health to restaurants that achieve excellence in food hygiene practices.

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