Chablé Resort & Spa is a unique setting in the heart of the Mayan forest.

In a historic XIX century henequen (agave) factory hacienda, the architect Jorge Borja and the interior designer Paulina Moran worked in tandem to find the perfect balance between restoring the existing ruins, honoring their history, and adding modern materials and structures.

All materials were locally sourced and traditional Maya techniques were used when possible, such as chukum (a wall finish made by boiling a tree root in water). Also, all floor tiles (23,700) were handmade, 1,100 pounds of limestone were used for the bathtubs and 665 pillows were hand embroidered. The 40 casitas and suites feature private pools and indoor/outdoor showers, and each is either built around an old existing wall or a great tree, as a way to stay connected to the environment. Not a single tree was cut down during the construction.

The cenote is located at the heart of the resort. Cenotes, or limestone sinkholes that hold natural pools of pure, fresh water, are held sacred by the Maya. Chablé has created the world’s first spa fully built within and alongside a cenote. Each treatment room provides a direct view to the cenote and feels like it’s part of the surrounding forest.

Thanks to all of these carefully crafted features, the 5-star spa resort spread across 750 acres in the Maya jungle of the Yucatan Peninsula has just won the “Prix Versailles 2017 Award,” for the world’s best hotel architecture and design

Promoted by UNESCO and the International Union of Architects, the Prix Versailles is now known as the World Architecture Award for stores, hotels and restaurants. The organization recognizes the most remarkable structures, judging both their interior and exterior architecture.

Tulum, Chosen as the Venue for the World’s Best Restaurant

Noma, the Danish restaurant created by Rene Redzepi, called this paradise home for seven weeks.

Noma, awarded with two Michelin stars and named the “World’s Best Restaurant” by Restaurant Magazine for four years in a row, chose Tulum as a temporary residence for its pop-up version just because its chef considers Mexican cooking “one of the richest cuisines on the planet.”

Redzipi fell in love with Mexican food after visiting a small town in Yucatan 10 years ago, where he ate cochinita pibil served with handmade tortillas–a meal he still remembers as one of the best ever.


Temporary Noma sites have also popped up in London, Tokyo and Sydney. This year the version in Tulum was housed in an outdoor location, in a relaxed atmosphere under the starry sky. The sounds of the surrounding jungle and sea soothed diners, while they experienced a unique multi-course tasting menu and several original drinks created by the best of the best.

For the Tulum pop-up, Rosio Sánchez, Mexican-American former sous chef of Noma and now owner of the taco restaurant Hija de Sánchez in Copenhagen, joined the team. The result was a creative menu fusing their acclaimed Nordic cuisine with traditional, local Mexican flavors. To design the menu they recruited local chefs and spent months traveling the country looking for the best ingredients. Redzepi believes that in Mexico it is easy to be inspired, because even insects and worms can be eaten, and are available in the markets. The same goes for our delicious and exotic fruits and vegetables like mamey, yams, or fresh cacao.

The price per person was $750 USD, but it was no surprise that 7,000 people were served, since the reservations were sold out in only two hours, four months before the event!

Although Noma Tulum was only temporary, a visit to the area makes it obvious why Redzepi chose our tropical paradise as his home for two months. The fresh local flavors found here–both in high-end, sophisticated restaurants and more casual haunts, delight the tastebuds and nourish the body. We predict more chefs and others seeking out the area for their one-time events!