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Thai Cuisine in Tulum: A Table by the Sea at Mezzanine
Thai Cuisine in Tulum: A Table by the Sea at Mezzanine
A Thai story that began in 2004. Meet the people, discover the dishes, and experience Mezzanine’s cooking for yourself, with the Caribbean just beyond your table.
You might come for the view. Give the menu a little time, though, and dinner becomes the part you keep thinking about: the tang of tamarind, the perfume of lemongrass, the pleasure of reaching across the table for one more taste.
At Mezzanine’s Thai restaurant in Tulum, those flavors have a history. It begins with a family kitchen in Bangkok, continues with the opening of Mezzanine in 2004, and lives on through the chefs and cooks who bring its dishes to the table today.
Thai roots. A kitchen in Tulum.
Thai cuisine has been part of Mezzanine’s identity since it opened in 2004. From the beginning, Thai consultant chef Dim Geefay has guided its menus and flavors, drawing on the recipes and techniques she learned from her mother while growing up in Bangkok.
Dim passed that knowledge on to the Mezzanine team. The connection is personal: recipes learned in a family kitchen, taught from one cook to another, and prepared here on Mexico’s Caribbean coast.
Today, resident Thai chef Jakkree Putaruk and executive chef Liliana López bring their own experience to that kitchen. Thai traditions remain central, with dishes prepared to order and local ingredients woven into the cooking. Together with Dim, they connect Mezzanine’s beginnings with the meals guests enjoy today.
Chef Dim Geefay
A Thai cookery teacher and television personality, Dim brings the knowledge of her mother’s Bangkok kitchen to her role as Mezzanine’s Thai consultant. Her guidance has been part of the restaurant from its first chapter.
Chef Jakkree Putaruk
The resident Thai chef comes from Trang in southern Thailand. His cooking career has taken him through kitchens in Asia, Europe and the Middle East before Mexico.
Chef Liliana López
The executive chef is from Puebla. She oversees a kitchen that preserves its Thai traditions while also serving Mexican flavors through the breakfast and beach menus.
The pleasure is in the balance
At Mezzanine, you can explore that cooking through the contrasts on your table: tamarind’s tang in pad Thai, fragrant lemongrass in tom kha, and the warm cinnamon and cardamom notes of Massaman curry.
Heat is only part of the story. Fresh herbs, acidity and richness give each dish its character. Tell the team what you enjoy and let them help you find a combination that suits your appetite.
What to order at Mezzanine
The lunch and dinner menu moves from small bites and soups to curries, noodles and seafood. These are a few places to begin.
Pad Thai: tamarind, noodles and crunch
Tamarind gives Mezzanine’s rice noodles their tang, with egg, vegetables, chili and peanuts rounding out the dish. It is an inviting starting point when you want noodles first.
If pad Thai is already your regular order, keep it on the table and choose something unfamiliar alongside it. A favorite can be the beginning of an adventurous meal.
Tom kha, for the love of fragrance
This coconut soup combines mushrooms and cabbage with lemongrass, lime leaf and chili. It is a fragrant, coconut-rich counterpoint to a plate of noodles.
Take your time with it. A soup gives you a reason to pause between dishes and pay attention to what is in the spoon.
A curry worth making room for
For warm spice notes, look to Massaman: cinnamon and cardamom accompany potatoes, onions and peanuts. Red and green curries take a different direction, with basil, lime leaf, bamboo and eggplant.
Rather than choosing by color alone, tell the team which flavors you like. Ask which dishes suit your preferred heat level, then make room for a curry that interests you.
Small bites and a seafood option
Chicken satay pairs peanut sauce with pickled cucumber. Cashew shrimp brings together pineapple and chili in a yellow curry sauce, with jasmine rice alongside.
One dish can be your anchor; the others can add contrast.
Leave a little room. The dessert menu includes coconut mousse with lemongrass, lime and toasted coconut, plus Thai flan with lychee and rum sauce. The mousse offers a lovely way to return to the aromatic ingredients you met earlier in the meal.
Cook a little of the story yourself
A meal is one way to get to know Mezzanine’s food. The Thai Cooking Class takes that interest a step further, with the restaurant’s Thai chef and cooks introducing you to signature dishes in a relaxed session.
Come as a couple or with friends and make cooking part of your time in Tulum. Bring the questions that a favorite dish has left you with: the aroma you recognize but cannot name, or the balance you would love to understand.
For a restaurant whose story includes recipes passed from one cook to another, sharing that knowledge with guests feels like a natural next chapter.
A different rhythm by the Caribbean
Mezzanine’s terrace sits above the coast, with the sea stretching beyond the tables. For a lunch built around the view, choose daylight and give yourself time to settle in. For dinner, make the food and conversation the center of the evening.
It is an appealing setting for a date, but you do not need an anniversary to make an occasion of a meal. Put your phone away after the photographs. Read the menu together. Ask about the ingredient you do not recognize.
The small decisions are often what turn a restaurant visit into a holiday memory.
Plan your Thai dining experience
Start with the restaurant page for menus, then contact Mezzanine’s restaurant team on WhatsApp about your date and dining time. Let them know if you are celebrating, have dietary requirements or would like help choosing dishes.
Before you set out
Mezzanine is within Jaguar Park. Read the hotel’s current park access guidance and keep your restaurant reservation available on your phone for the entrance. Confirm any applicable fees and arrival arrangements with the team.
Menus can change, so use this guide to find inspiration and the latest menu to make your choice. If an ingredient matters to you, ask before ordering; a dish’s name alone will not tell you everything in its sauce or stock.
Thai dining at Mezzanine: your questions
Where can I find Thai food in Tulum?
Mezzanine serves Thai cuisine on a terrace overlooking the Caribbean. Explore its restaurant page for the latest menus, then contact the restaurant team to plan your visit.
Can I take a Thai Cooking Class at Mezzanine?
Yes. Mezzanine offers a Thai Cooking Class with its Thai chef and cooks, introducing signature dishes in a relaxed session for couples or friends. Contact the team for current class details and availability.
Is Thai cuisine always spicy?
Chili is only one part of Thai cooking. Sweetness, acidity, savory depth and fragrant herbs matter too. Tell the team how much heat you enjoy and ask which dishes are suitable; do not assume every preparation can be adjusted.
Are there vegetarian options at Mezzanine?
The lunch and dinner menu lists vegetarian spring rolls. Ask the team about other suitable dishes and confirm sauces, stocks and curry pastes if you avoid animal ingredients. Discuss any allergies before ordering.
Can I visit the restaurant without staying at the hotel?
Yes. Mezzanine’s Jaguar Park guidance specifically addresses restaurant visitors. Arrange your visit with the restaurant team and keep your reservation available to show at the park entrance.
How do I arrange a table at Mezzanine?
Use the restaurant contact on Mezzanine’s website or the WhatsApp link below to ask about availability. Confirm your date, dining time and current park access arrangements before setting out.
Make room for something memorable
A favorite noodle dish. A curry you have yet to try. A table with the Caribbean in view. Make your next Tulum meal a chance to discover Thai cuisine at Mezzanine.
