IXI’IM
THE BEATING HEART OF MEXICAN CULINARY EXPRESSION
THE BEATING HEART OF
MEXICAN CULINARY EXPRESSION
Indoors and out, the restaurant itself is a marvel, flawlessly incorporating structural walls from the former hacienda’s henequen (commonly referred to as sisal) factory. The award-winning architecture and sprawling old trees, framed by a garden of henequen plants – sometimes mistaken for agave – create a feast for the eyes, rivaled only by the culinary creations that arrive, with exceptionally personalized service, upon your table.
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hours
Tuesday – Sunday 1:00 – 11:00 PM
Close mondays
Menus
LUIS RONZÓN
CHEF AT IXI’IM
Chablé Yucatán and Chef Ronzón share a long history of devotion to food. Since joining the resort in 2016 as Executive Chef, Luis has been central to numerous accolades for Chablé, such as being named Best Hotel in the World in 2017, and, in 2018, the coveted Prix de Versailles Best Restaurant in the World honor for Ixi’im, Chablé Yucatán’s fine dining restaurant.
Having perfected his skills under the tutelage of renowned culinarian Chef Yuri de Gortari, Luis trained in internationally renowned kitchens including Noma (Copenhagen) and Malabar (Peru). His collaboration with Chef Jorge Vallejo stems from his having spent three years as sous chef at the legendary Quintonil (Mexico City). Luis brings a global perspective to the culinary traditions closest to his heart: those of his native Mexico.
Having perfected his skills under the tutelage of renowned culinarian Chef Yuri de Gortari, Luis trained in internationally renowned kitchens including Noma (Copenhagen) and Malabar (Peru). His collaboration with Chef Jorge Vallejo stems from his having spent three years as sous chef at the legendary Quintonil (Mexico City). Luis brings a global perspective to the culinary traditions closest to his heart: those of his native Mexico.
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A man-made pond with an eternal flame shimmering atop its calming waters welcomes you, and here in this timeless space, your senses blaze on full alert with every sip, swirl and bite.
Your palate traverses a bridge between past and present, redefining expectations in the process. Ixi’im reveres the use of Mexican techniques and local ingredients, including fresh herbs, fruits and vegetables grown and harvested from the resort’s raised Mayan gardens, or ka’anches.
Ixi’im holds the world’s largest collection of tequila and a world-class wine cellar. The bar – made from the original factory’s machinery – offers signature cocktails handcrafted with fresh and sometimes unexpected ingredients. Ixi’im also offers exceptional tasting experiences.
Your palate traverses a bridge between past and present, redefining expectations in the process. Ixi’im reveres the use of Mexican techniques and local ingredients, including fresh herbs, fruits and vegetables grown and harvested from the resort’s raised Mayan gardens, or ka’anches.
Ixi’im holds the world’s largest collection of tequila and a world-class wine cellar. The bar – made from the original factory’s machinery – offers signature cocktails handcrafted with fresh and sometimes unexpected ingredients. Ixi’im also offers exceptional tasting experiences.
