Map
Km 7.5 Carretera Tulum-Boca Paila, Tulum, Quintana Roo 77780, Mexico

price range

$$ (Entrees $15 to $30)

features

Romantic, Foodie magnet, Notable chef, Great views, Perfect for a special occasion
website

This new restaurant on Tulum’s jungle side opened in December 2015 under the guidance of one of Mexico’s top chefs, Diego Hernandez. (His restaurant in the Valle de Guadalupe was voted one of the top 50 in Latin America). Mur Mur, which seats about 60, is set up in an alley off the main road and lit with string lights for an alfresco dining experience. The focus here is on contemporary Baja Mexican food, with a Yucatán influence. And as much as possible, all the produce and meat is sourced locally—beef from Cancun, pork from Vallodolid, and fish from local fishermen. Mostly cooked in a brick-oven grill, the food is fresh and incredible: the avocado salad with spicy cauliflower confit is addictive, is was the octopus ceviche, and red snapper marinated in chile peanut sauce and served with nopales. Head bartender Manolo turns out some seriously impressive cocktails (the menu was developed with help from Miami’s Broken Shaker bar)—try the spicy paloma, with grapefruit and tequila and the Mur Mur, with passion fruit and mezcal.

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Restaurant

Mur Mur

This new restaurant on Tulum’s jungle side opened in December 2015 under the guidance of one of Mexico’s top chefs, Diego Hernandez. (His restaurant in the Valle de Guadalupe was voted one of the top 50 in Latin America). Mur Mur, which seats about 60, is set up in an alley off the main road and lit with string lights for an alfresco dining experience. The focus here is on contemporary Baja Mexican food, with a Yucatán influence. And as much as possible, all the produce and meat is sourced locally—beef from Cancun, pork from Vallodolid, and fish from local fishermen. Mostly cooked in a brick-oven grill, the food is fresh and incredible: the avocado salad with spicy cauliflower confit is addictive, is was the octopus ceviche, and red snapper marinated in chile peanut sauce and served with nopales. Head bartender Manolo turns out some seriously impressive cocktails (the menu was developed with help from Miami’s Broken Shaker bar)—try the spicy paloma, with grapefruit and tequila and the Mur Mur, with passion fruit and mezcal.