New Aramara Restaurant at Four Seasons Resort Punta Mita Unveils Contemporary Asian Cuisine.
Aramara merges influences from the far east with the far west to fuse international flavours with a taste of Mexico.
In a region hailed as a rising culinary epicentre, epicurean journeys abound at Four Seasons Resort Punta Mita in Riviera Nayarit, Mexico.
The Resort’s global culinary program is expanding to capture true world cuisine with new offerings that call on both traditional methods and innovative techniques, while embracing the indigenous ingredients and culture of the destination.
On the heels of a partnership in 2009 with celebrated Mexican chef Richard Sandoval, the Resort is launching 2010 with Aramara, the Huichol Indian meaning for “a sacred place by the ocean.”
The concept blends the simplicity of contemporary Asian cuisine with the fresh produce and seafood stemming from the Pacific lands and shores of Western Mexico.
Under the stewardship of French-born Executive Chef Phillipe Piel and Mexican-born, Restaurant Chef Jorge Gonzalez, a diverse menu caters to sophisticated travellers.
Both chefs boast Asian experience, with Chef Jorge Gonzalez, the former Joven Chef Méxicano (a prestigious national title recognizing young culinary talent), most recently completing a culinary tour of Southeast Asia through Jakarta, Indonesia and Hong Kong.
In an understated ambience that showcases Punta Mita’s natural beauty,Aramara offers indoor and outdoor dining with serene views out to the horizon from its perch high above the Pacific Ocean.
Minimalist décor opens to the soothing sounds of the sea with Zen-like touches such as an illuminated water fountain, subtle lighting, sleek furnishing lines and simple tabletops.
What’s for Dinner?
Dining is a visual and interactive feast for guests of Aramara. Signature dishes include “Hot Rock,” thinly sliced seasoned steak cooked tableside over a hot rock presentation and “Robata,” Japanese marinated skewers cooked over wood chips.
Chef’s Special Sushi Rolls such as “Spicy Mono,” octopus topped with tuna tartar and sweet unagi sauce, round out the menu, which includes a number of sharing dishes.
Seafood lovers can participate in the Resort’s acclaimed “Catch of the Day” program, where guests join the chef on the beach to choose from a selection of fresh seafood delivered by the local fishermen.
Guests may request their preferred method of preparation including Aramara’s Crudo option, thinly sliced seafood served Sashimi style.
A private dining enclave features the popular Chef’s Table, where the Chef’s best surprise creations of the day are matched with the Sommelier’s delightful cocktail and wine pairings.
Exotic Cocktails and Entertainment
The chic Aramara Bar features a lounge area and a progressive menu that takes guests from pre-dinner aperitifs to after-dinner drinks to the tunes of a lively Cuban band.
Original cocktails, such as the Green Tea Martini, complement “Aramara Infusions” mixed with top-flight spirits infused with Asian flavours, herbs and local ingredients.
Premium beverages range from Japanese and Mexican beer, sake and Shoju to signature tea blends, Asian-spiced coffees and 40 wines by the glass.
A main wine list hosts a roster of 200 varieties representing both old and new world regions.
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