At ZOA, the kitchen begins where the land meets the sea. This December, it takes a name: Marisma, the new restaurant by Alejandro Ruiz. Oaxacan cuisine at its highest level, contemporary in technique and ancestral at its roots, built on one premise: local is the new luxury. Organic produce from the region's finest small growers, herbs from our own garden and the catch our fishermen land each morning, served as tasting menus and signature dishes facing the Pacific. A destination in its own right, at a hotel recognized with a MICHELIN Key three years running. Tables are few, and a first season happens only once.
BOOK A TABLE
Alejandro Ruiz is one of the most recognized voices of Oaxacan cuisine, and among those with the longest trajectory in it. For decades he has carried the flavors of his land to tables around the world, and his cooking has shaped ZOA's table from the beginning. Marisma is the next chapter: a restaurant conceived from the ground up for this cliff, this sea and this light, and a permanent home for his cuisine on the coast. Here, the cooking of Oaxaca's valleys meets the Pacific, refined dish by dish in our own kitchen. A great Oaxacan chef at the height of his craft, in a place like no other.
To understand Marisma, begin with its tasting menus. Course by course, they gather the whole idea into a single evening: the valleys of Oaxaca, with their moles, their corn and their chiles, meeting the coast and what the sea gave that morning. Five courses or three, served as the sun goes down over the Pacific, with mezcal and Mexican wines poured alongside. It is the most complete way to know this kitchen, and an evening that exists only here. Whatever else your days at ZOA hold, keep one night for it.
Everything is made by hand, as it always has been at ZOA. Bread is baked each morning and tortillas are pressed from native corn. Iced tea is brewed from the leaves of our own moringa tree, and ice creams and desserts are made in our kitchen. At Marisma, luxury is what is grown close by and made by hand. This December, only a limited number of preopening nights are available.
The day keeps its own rhythm. Breakfast is served by the pool, unhurried, whenever you wake. Lunch is light and built on the morning's catch. Dinner belongs to Marisma: à la carte or one of our tasting menus, paired with mezcal and Mexican wines chosen to bring the full depth of Oaxacan gastronomy to the table. Guests may choose a full or partial meal plan, or reserve a single dinner during their stay.We have created full and partial meal plans to suit your needs and make your vacation even more relaxing. You can enjoy our delicious breakfasts by the pool, fresh and healthy lunch options, and dinners by the sea that will make you swoon with every bite. If you prefer something more flexible, you can always book a special dinner during your stay.
