A Destination-Defining Expression of Mexican-Inspired Dining
One&Only Mandarina is nestled within an intimate, chic coastal community set upon a rare undeveloped stretch of coastline along the Riviera Nayarit in Mexico. The ultra-luxury beach sanctuary stretches across a 33-hectare landscape of unspoiled nature highlighting this unexplored locale just 45 minutes from Punta Mita. Nestled between lapping waves of the Pacific Ocean and the vibrant rainforest backdrop, One&Only Mandarina is a tropical playground whose culinary programme, overseen by Executive Chef Olivier Deboise, provides guests with an exotic, epicurean experience as transformative as the destination itself.
One&Only Mandarina embraces the cultural traditions and signature warmth of Mexican cuisine and hospitality, from casual beachside selections to globally acclaimed cuisine. From the authentic culinary masterpiece Carao, helmed by award-winning Chef Enrique Olvera, to the relaxed Jetty Beach Club and family-friendly, all-day gourmet dining at Alma, the resort provides a variety of dining options focused on delivering exceptional cuisine and creating an exciting culinary experience in the midst of the lush, coastal paradise.
Leading the collective of offerings is the resort’s signature Mexican restaurant Carao, for which One&Only Mandarina has tapped the gastronomic expertise of world-renowned Chef Enrique Olvera, chef and owner behind the award-winning Pujol in Mexico City and Cosme in New York City. Located at the southernmost peak of the resort, Carao seamlessly connects to its pristine, natural surroundings with a sophisticated atmosphere as superb as its mountainside setting. Designed in collaboration with Chef Olvera, Carao lies on the highest point of One&Only Mandarina, capturing the most spectacular sunset views and unobstructed ocean vistas, paired with the vibrant energy and spirit of Mexico. The dinner-only restaurant features both indoor and al fresco seating, boasting an open kitchen inviting diners to a culinary performance, complemented by an intimate, cosy bar offering a selection of hand-crafted drinks.
Olvera’s dinner menu is reflective of his globally recognised skill and passion for contemporary Mexican fare and showcases authentic Mexican dishes reimagined with the use of modern approaches and revered ancient techniques. Emulating a traditional Mexican palapa on the Pacific Coast, the menu highlights locally sourced ingredients in an ambiance inspired by the soul of the Riviera Nayarit and Mandarina, with reinvented dishes such as Botan-ebi with ginger salsa macha, Charred Avocado with sardines, herbs, and yuzukosho, Grilled Tiquilichis served with ajillo, and Coconut Tamal with turnip, mole verde, and purslane. Main dishes include Seasonal Fish Fillet served with marinated sweet chard, olives puree and plantains, Lobster with green beans and butternut, and Grilled Squid served with white lentils and leeks. Delicious Mexican desserts complete the menu, with selections like Coconut with Raicilla and strawberry, Jackfruit with green grapes and chlorophyll, and Cinnamon Buñuelos with passion fruit and almonds, also known as Mexican fritters. A robust beverage programme complements the dishes, featuring Mezcals, Tequilas, artisanal agave and other fine spirits, as well as Mexican beers and a curated international and local wine list.
Built into the drama of the lush rainforest surroundings, Carao offers panoramic views and unforgettable sunsets over the Pacific at its adults-only Sunset Pool. Extending out over the mountainside, guests can unwind and soak up the dramatic vistas and deep blue waters beyond from the adjacent infinity-edged pool, while enjoying a curated poolside and lounge menu of light bites from Carao. Available from 5.00pm to 11.00pm, guests can savour luscious San Blas Oysters with coriander dressing, Seasonal Crudités, Lobster Chilaquiles, and Smoked Mussels Tostada with kohlrabi and kombu.
Alma, positioned in the heart of the resort, overlooks the ocean with open-air dining for garden-to-plate daily meals. The intimate dining room and citrus-tree lined patio captures both the morning sunrise above the rainforest and cascading sunset on the horizon. Alma was designed to preserve three iconic trees, and the plateaued area steps down to a series of sun terraces and lounges beside two long pools, both extending over a cliff – one shaded under lush greenery, the other toward the glistening ocean. The restaurant space features two striking, wood-fired hornos, or ovens, in constant use throughout the day. Menus feature seasonal specialties mixed amongst Pan-American delicacies, designed with exceptional attention to flavour.
Alma welcomes guests each morning with a selection of international breakfast delicacies, mouth-watering spreads of local tropical fruits, freshly baked breads and pastries, local honeys, and homemade jams and marmalades. The juice bar offers a menu of pressed infusions, agua frescas, local kombuchas, cold brew teas and power shots. An a la carte menu features local specialties such as Huevos Divorciados and Oyster Mushroom Enchiladas; breakfast favourites such as Avocado Toast, Eggs Benedict and Waffles; and a new classics menu introduces fusion dishes such as Chia Pudding with roasted Chiapas bananas, Guajillo “Pomodoro” Wheat Stew with poached eggs, and Yellowfin Tuna Tartare on an English muffin. Lunch at Alma offers a rich blend of flavours with two large wood fire ovens for flatbreads, pizzas and oven-grilled dishes. The midday menu is light and perfect for the tropical environment, with a wide selection freshly caught seafood, salads, tacos, quesadillas, sandwiches and more.
In the evening, guests can choose from an expanded selection of hearty pastas and flatbreads, as well as mains that showcase Pan-American, Mediterranean and Mexican flavours. Fresh-from-the-ocean seafood specialties include Sea Urchin Pate with orange zest confit, Pacific Coast Bouillabaisse with rouille and grilled bread; while vegetable-focused menu items such as the Epazote Ravioli with huitlacoche and almond cheese or Beetroot Flatbread with locally sourced goats cheese, garlic cream, lemon zest and rúcula delight the taste buds.
Alma’s accompanying bar, The Treetop, is set apart from the restaurant and tucked into the hillside, showcasing sweeping views of the sand and ocean beyond. A botanical bar, The Treetop’s refined versions of classic cocktails are bright and playful with citrus flavours served with edible flowers, indigenous herbs and vegetables, hibiscus flower sodas and tropical fruits.
For all-day beachside dining, the ultra-stylish Jetty Beach Club serves a rotating menu of daily catches, snacks, quick bites and inventive cocktails oceanfront. The concept is simple: exceptional, fresh seafood grilled to perfection over charcoal. The specialty preparation of daily whole catch selections – Nayarit Zarandeado – is a historic cooking method native to the region, featuring a seasoned whole fish grilled outdoors and continuously basted with chiles and spices. Other catches of the day are complemented by organic salad compositions, chilled seafood platters, local grains, gazpachos and more.
Inspired by the dining style of Baja California, the menu has a dedicated section of shareable small bites locally referred to as Pica. Homemade sodas are ripe with fruit from the region, and waters are infused with mint and lime. A bar programme incorporates micro tonics and local beers and wines, while cocktails merge South American and Mexican flavours with cutting edge techniques. At night, guests move to the end of the 656-foot-long Jetty to gather by the fire pit, paying homage to the long dormant volcano that helped shape the landscape years ago. Guests can unwind and bask in the fire’s warmth and the magic of the Mexican coastline while sipping cocktails under the stars.
Guests of the resort can also dine all hours of the day in the comfort of their villa, thoughtfully set up in-room or out on their private terrace. Additionally, specialty wooden carved bento boxes are offered for touchless delivery service for guests to enjoy in-villa. With a full range of western to Mexican dishes, local ingredients remain at the forefront of the menu featuring breakfast favourites like Scrambled Eggs a la Mexicana and Chilaquiles in red or green sauce, wholesome lunch classics like Heirloom Tomato and Tofu Caprese with red wine and shallot dressing, Tuna Poke with ikura and nori, avocado and cucumber, and Squash Blossom Quesadillas served with a trio of Oaxaca cheese, salsas, and guacamole.
Overseeing daily culinary operations, as well as the development and seasonal evolution of all resort menus, Chef Olivier focuses on celebrating the rich and vibrant flavours and ingredients of modern Mexico. The French-trained, Mexican-bred chef honed his skills in some of the most revered kitchens across France, including a three-year stint at the Royal Barrière Deauville in Normandy, before returning to his native country and holding numerous executive chef roles throughout acclaimed culinary destinations like Guadalajara, Mexico City, San Miguel de Allende and neighbouring Punta de Mita.
“Growing up in Mexico, I developed a strong connection and passion toward local ingredients long before my first restaurant role. We are committed to working with local growers and purveyors to bring the most fresh and flavourful ingredients to the table, while also reducing our carbon footprint and supporting the local community,” said Olivier Deboise, Executive Chef, One&Only Mandarina. “I’m thrilled to be working in a region like Riviera Nayarit and look forward to bringing the abundance of the land and sea to our guests.”
For more information or reservations, please visit: oneandonlyresorts.com.