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For the inauguration, guests attended the rooftop of the Casa de los Artistas, at the Hotel Xcaret Arte, and toasted in the evening with a glass of Piper-Heidsieck champagne, with aromas of berries like black currants.
Guillermo González Beristáin and Eduardo Morali, chefs of the restaurant Pangea, together with all attendees who will be surprised by the fine bubbles of Piper-Heidsieck champagne, made with 50% pinot noir grapes.
For the dinner of Pía León, from the restaurant Kjolle, considered the best female chef in the world in 2021, according to The World’s 50 Best Restaurants, chosen the Mexican wines of Vinos Boutique. Francisco Acosta, better known as Wero Cham, presented labels of different heights that paired perfectly with Andean dishes.
Four Vinos Boutique labels were selected by guest sommelier Sandra Fernández. From the favorites: the Gewürztraminer Labyrinth of San Luis Potosí and Emilia Róse, rosé wine from the Guadalupe Valley made with Grenache, Syrah and Mourvédre grapes.
The creations of chefs Guillermo González Beristáin and Eduardo Morali, from Pangea, are paired with the organic wines of Finca La Carrodilla, from the Pérez Castro family in Valle de Guadalupe.
Of the five organic wines from Finca La Carrodilla, his new Ir i Venir wine stood out, made with white sauvignon grapes and white chenin, which paired the tamal strained with caviar.
Exalting the traditional flavors of chef Gerardo Vázquez Lugo, his dinner has been harmonized with the wines of La Lomita, a Mexican winery in the Guadalupe Valley that was founded in 2009.
Of the selection of the sommelier Sandra Fernández to accompany the menu of Nicos, highlighted the Lomita Sauvignon Blanc 2020 that, with notes to citrus, silky and of good permanence, tied with the consomé clarified with coconut water, white wine and seafood . .
The aromas of the Colombian Caribbean seized the tables of Bio, from Hotel Xcaret Mexico. The fresh dishes of Jaime Rodríguez, from Celele, will be accompanied by the wines of Casa Madero, which has 424 years of legacy.
One of the times on the menu was the snapper cured in bougainvillea salt, paired with the white wine of Casa Madero Chenin Blanc Uvas Orgánicas 2019. We also met the new integrator of Casa Madero: the Vino Naranja 2018, 100% colombard grape variety.
The last dinner of the Gastronomic Festival 5 of 50 left diners stunned. The menu of chef Eduardo García, from the restaurant Máximo Bistrot, has been paired with Spanish wines from Cavas del Mundo.
The kampachi with peach and caviar is accompanied by Castell de Santueri Blanc 2019, which stands out for its freshness and versatility. Another must-see was the sparkling wine of Catalonia: Cava Tutum Ba.
At the dinner of Jonatán Gómez Luna, where Chinese and Poblano culture were combined, the pairing was in charge of the wines of Hotel Xcaret Arte and Tequila Clase Azul Plata and Tequila Clase Azul Reposado.
In Chino Poblano, the dream dessert was the chocolate textured cake accompanied by the Tequila Clase Azul Reposado, with notes of vanilla and wood.
He also led a two-day tournament at The Mayakoba Chameleon, where guests demonstrated their skills on the field. At the end of this, awards were given for OYE’S, distance and dexterity.
Competitors enjoyed 18 holes framed by beautiful landscapes between jungle, mangroves, canals and the beach of Riviera Maya. One of the favorites is the 15, which is next to the beach.
With the Caribbean Sea in the background and blue skies, festival-goers could enjoy the facilities of the new Hotel Xcaret Arte.
Its 900 suites are distributed in five “Houses”, buildings that include the hospitalization offer of the Hotel Xcaret Arte, inspired by artistic expressions such as music and design.
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