We invite you to Mexico on March 17-20. This Ontopo is for 14 people and will focus on Hartwood, a Wood-fired restaurant rooted in the ingredients of Mundo Maya. On a jungle road along the Caribbean Sea in Tulum.

Ontopo is inspired by the immediacy of fire, the shape of the land and how architecture (temporary, rudimentary, makeshift, etc.) defines an experience. Hartwood has two free standing walls, no roof and is open to the elements. The sky is their roof and they mention a shipwreck as a point of design inspiration for a structure that was built in a dense jungle on the side of a hill.

Tulum is a place where sustainability and design come about through necessity. Ontopo is meant to further develop our understanding of the land and how we shape it. We will spend time exploring the Sian Ka’an Biosphere Reserve, Mayan ruins on the ocean, the lagoon, a cenote, a local Mayan honey co-op and celebrate the first day of the Spring equinox at midnight on March 20. Of course there will be yoga!

A ticket to this culinary retreat experience will include meals, activities, a shuttle van and off-site accommodation in a nice home but you will have to take care of your own airfare. Not only will we be lucky enough to eat at Hartwood (it’s not easy to get a table and we have two nights in a row booked), chef Eric Werner and co-owner Mya Henry will explain the design, build and operation of their incredible restaurant, Hartwood Tulum.

“By necessity, we consider sustainability first and foremost in all our work and in every decision at the restaurant. Solar panels, power our lights and music and every other little thing that keeps the restaurant running. We break down our waste with zero carbon footprint, creating 100 percent organic compost that is used in regenerating the mangrove environment and interior farming.

All cooking is done by open fire within our hand made wood burning oven and grill. Every single ingredient that we touch is deeply rooted within Mundo Maya.

All fish are properly spear hunted within the Caribbean , we use only sustainable fishing methods to ensure a thriving and healthy aquatic life. Proper Marine management is our first concern.

We harvest our colorful, exotic produce from communal Mayan farms called Milpas where we work with the Mayan community in all aspects of our education of organic polyfarming.”

Fruitas y Verduras-600

If you are interested in attending this retreat, contact us. We have a shared space to accommodate 14 and we are going to limit the total retreat size to this number.

More information will be posted here in the coming week.

Manzanilla-600