Restaurant & Bar



Perched above one of the most dramatic views Tulum has to offer, Mezzanine’s terrace is the perfect spot for a relaxed afternoon or moon lit dinner. Authentic Thai Restaurant led by Garn Surasak brings to life the tantalizing flavors of his country. From fragrant herbs to homemade coconut milk, Garn serves up traditional dishes created by our Thai cooking personality Dim Geefay. Not in the mood for Thai? Mezzanine has got you covered with its casual beach menu. Now onto the booze…its legendary Happy Hour has been an ongoing staple in Tulum for years providing parched guests with the margaritas they have been waiting for. Pro-tip: Don’t miss this stunning location for the best breakfast with a view in Tulum.

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8:00 am to 10:00 pm
Kitchen closes at 10pm

Restaurant non smoking – Bar & Lounge smoking allowed




We thought you would like to know a few things about our restaurant and our Thai Chef Consultant, Dim Geefay and our resident Thai Chef Garn Surasak. Dim is a well known Thai cooking teacher and television personality who since 2008 has been guiding us from recipes and techniques she learnt from her Mother growing up in Bangkok. Dim also introduced some local ingredients into the recipes which will help make your dining experience with us even more exciting. Garn Surasak joined us directly from Thailand in 2015 bringing with him years of experience as a Thai chef in many highly esteemed restaurants in Thailand and Australia. Garn has quickly integrated himself into our Mezzanine kitchen, and is continuing to lead our Mezzanine chefs and cooks in the delicate art of Thai Cuisine.

At Mezzanine we produce our own freshly squeezed coconut milk for our dishes and we use the freshest Thai herbs. Everything is 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. We hope you enjoy your experience with us today.


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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