THAI RESTAURANT & BAR
AUTHENTIC THAI FLAVORS
Sweeping panoramic views of Tulum's beach, relaxed house music, and exceptional service are what creates the unmistakable Mezzanine vibe. Our Thai restaurant offers tantalizing, authentic flavors balancing fragrant herbs and spices with fresh coconut milk to produce traditional dishes that have made Mezzanine an iconic Tulum spot for the last 20 years. Thailand and Mexico are located along the same lines of latitude which means many important ingredients in Thai cooking can be grown here. All our dishes are prepared fresh, when ordered, we use no MSG and no processed sugar, the sweetness in our dishes comes from “piloncillo” which is a raw form of sugar cane juice and we produce our own freshly squeezed coconut milk for the curries. Mezzanine also serves up exceptional healthy breakfasts with Acai bowls & juices and a casual beach menu with guacamole and ceviches.
DRESS CODE
Casual
SERVICE HOURS
Breakfast: 8:00 am to 12:00 pm
Lunch & Dinner: 12:00 pm to 10:00 pm
Kitchen closes at 10: 00 pm
SMOKING AREA
In accordance with Mexican law, smoking is not permitted inside the National Park of Tulum, including our restaurant or anywhere in the hotel.
DISTINTIVO H
Awarded by the Ministry of Tourism & Ministry of Health to restaurants that achieve excellence in food hygiene practices.
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MEZZANINE´S CHEFS
Behind the unmistakable authentic Thai flavors of Mezzanine we have a fantastic team, led by Executive Chef, Liliana López, Thai Consultant Chef, Dim Geefay and Thai Chef, Jakkree Putaruk, bringing traditional recipes to a modern kitchen. Chef Liliana López is from the state of Puebla, Mexico. Ever since she was little, she was passionate about the smells, flavors and fresh ingredients cooking in her mother's pots. She then became interested in the techniques of Thai cuisine whose richness and intensity have accompanied her throughout her professional career. Dim is a well known Thai cookery teacher and television personality who has been guiding our kitchen since we opened Mezzanine in 2004 using the recipes and techniques she learnt from her mother growing up in Bangkok.
MIXOLOGIST
Jasper Soffer
Jasper Soffer, master mixologist, has had a career in the bar industry as interesting and as lauded as the cocktails that he creates. Jasper began his career in London at the ShoChu Lounge and his Asian inspired cocktail menu was heralded by Time Out Magazine five times during his tenure at this London hot spot. He then moved to New York working in venues such as Spice Market and the legendary SoHo House, an exclusive, members-only club and hotel. During his tenure at the SoHo House Jasper was asked to join the Pegu Club by its founder Audrey Saunders, widely recognized as the leader of the high-end bar industry.
Here he worked to create a dynamic and interesting cocktail menu and with Jasper’s assistance and dedication Pegu Club took the honor of World’s Best Cocktail Bar in the Spirit Awards from Tales of the Cocktail in 2007 (the Oscars of bars/bartending.) From there Jasper moved on to manage Boom Boom Room at the Standard Hotel in New York City, one of the most popular bars in the city. The other big passion in his life; travel, took him to Australia, where once again he found success in a position at one of Sydney’s most famous bars, Eau du Vie, which won the World’s Best New Cocktail Bar award from Tales of the Cocktail in 2011.
Jasper went on to co-found Mulberry Project, taking the idea of creating bespoke cocktails around the world. Mulberry Project is responsible for pop up events in locations like Park City, Utah for the Sundance Film Festival and pop up bars in Israel, Iceland, Tanzania and Kenya.
The Mulberry Project pop up at La Zebra’s beach in Tulum was so hugely successful, it has become a permanent fixture. It was listed in the top 10 honorees for Best International Hotel Bar in Latin America & The Caribbean in Tales of the Cocktail 2020 Spirited Awards. Jasper joined the Colibri family in 2014 crafting exciting menus that perfectly compliment the unique identity of each hotel in the group. With a focus on fresh fruits and herbs found locally, his menus are inviting, fun and pay homage to their Mexican backdrop.
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