In a region hailed as a rising culinary epicentre, epicurean journeys abound at Four Seasons Resort Punta Mita in Riviera Nayarit, Mexico. The Resort’s global culinary programme is expanding to capture true world cuisine, with new offerings that call on both traditional methods and innovative techniques while embracing the indigenous ingredients and culture of the destination.

On the heels of a partnership with celebrated Mexican chef Richard Sandoval, the Resort is launching Aramara, which means “a sacred place by the ocean” in the Huichol Indian language. The concept blends the simplicity of contemporary Asian cuisine with fresh produce and seafood from the Pacific land and shores of western Mexico.

Under the stewardship of French-born Executive Chef Philippe Piel and Mexican-born Restaurant Chef Jorge Gonzalez, a diverse menu caters to sophisticated travellers. Both chefs boast Asian experience, and Gonzalez – a former Joven Chef Méxicano, a prestigious title recognising young culinary talent – recently completed a culinary tour of Southeast Asia, including Indonesia and Hong Kong.

Amid an understated ambience that showcases Punta Mita’s natural beauty, Aramara offers indoor and outdoor dining with serene views reaching to the horizon from its perch high above the Pacific Ocean. Open to the soothing sounds of the sea, the restaurant’s minimalist décor includes Zen-like touches such as an illuminated water fountain, subtle lighting, sleek furnishings and simple tabletops.

What’s for Dinner?

Dining is a visual and interactive feast for guests at Aramara. Signature dishes include hot rock – thinly sliced seasoned steak cooked tableside over a hot rock presentation – and robata – Japanese marinated skewers cooked over wood chips. Chef’s special sushi rolls, such as spicy mono – octopus topped with tuna tartar and sweet unagi sauce – round out the menu, which includes a number of dishes for sharing.

Seafood lovers can participate in the Resort’s acclaimed Catch of the Day programme, where guests join the chef on the beach to choose from a selection of fresh seafood delivered by local fishermen. Guests may request their preferred method of preparation, including Aramara’s crudo option of thinly sliced seafood served sashimi-style. A private dining enclave features the popular Chef’s Table, where the chef’s best surprise creations of the day are matched with the sommelier’s delightful cocktail and wine pairings.

Exotic Cocktails and Entertainment

The chic Aramara Bar features a lounge area and a progressive menu that takes guests from pre-dinner aperitifs to after-dinner drinks to the tunes of a lively Cuban band. Original cocktails, such as the green tea martini, complement “Aramara Infusions” mixed with top-flight spirits infused with Asian flavours, herbs and local ingredients. Premium beverages range from Japanese and Mexican beer, sake and shoju to signature tea blends, Asian-spiced coffees and 40 wines by the glass. A main wine list hosts a roster of 200 varieties representing both Old and New World regions.