Mesa Abierta

Redefines the traditional chef’s table experience. Renowned chefs, mixologists, artists, and designers collaborate to craft each edition, making every evening a one-night-only event, from artisanal ceramics to live music and curated scents, every sensory detail reflects Mexico’s contemporary creative renaissance.

Peacock Alley adult experience. Waldorf Astoria Riviera Maya

MORE INFORMATION

Where Culture Has Flavors

A Chef’s Table Experience at Waldorf Astoria Riviera Maya

Mesa Abierta offers a rare opportunity to experience modern Mexican gastronomy within the refined intimacy of Waldorf Astoria Riviera Maya. Unlike traditional restaurant dining, this is a curated evening designed around storytelling, artistry, and human connection—where guests engage directly with the creative minds behind each course.

Rooted in Waldorf Astoria’s culinary legacy and inspired by Mexico’s modern creative spirit, Mesa Abierta invites guests to experience contemporary Mexican cuisine through immersive storytelling and refined presentation.

Un chef del restaurante Malpeque cocinando en directo con una gran llama, mostrando habilidad culinaria y emoción en la cocina.

Mesa Abierta

Rotating Guest Chefs & Creators

Each month, a celebrated guest chef, visionary mixologist, or creative collaborator reimagines the table through a personal lens. The result is a luxury dining experience in Riviera Maya that feels both deeply rooted and entirely unrepeatable.

Mixology Activation, Mesa Abierta. Havana

Rotating Guest Creators

Renowned chefs, mixologists, artists, and designers collaborate to craft each edition, making every evening a one-night-only event.

Limited seating ensures a private, elevated chef’s table experience in Riviera Maya designed for connection and conversation.

Waldorf Astoria Riviera Maya, restaurante Malpeque.

Cultural Immersion

Multi-course menus celebrate regional Mexican ingredients, heirloom techniques, and bold reinterpretations of tradition.

From artisanal ceramics to live music and curated scents, every sensory detail reflects Mexico’s contemporary creative renaissance.

A cocktail glass with shaved ice is garnished with fresh, colorful fruit pieces.

Extend Your Culinary Journey

Mesa Abierta offers a rare opportunity to experience modern Mexican gastronomy within the refined intimacy of Waldorf Astoria Riviera Maya.

Unlike traditional restaurant dining, this is a curated evening designed around storytelling, artistry, and human connection—where guests engage directly with the creative minds behind each course.

A Table for Craft

Select editions feature collaborations with master artisans and contemporary makers, including Mexican pottery and handcrafted ceramics that shape the tablescape itself. From sculptural serving pieces to live demonstrations, these craft-led moments invite guests to experience culture not only through flavor, but through form—where clay, fire, and tradition become part of the story at the table.

Mixologist in Residence | February & March 2026

Franco Battezati

For this edition of Mesa Abierta, a celebrated guest mixologist takes the helm—transforming agave, citrus, and native herbs into a curated cocktail journey where culture is poured into every glass.

Hosted at Peacock Alley from 18:00 to 22:00 hrs, each evening unfolds as an intimate ritual of flavor, artistry, and connection.

Vodka Absolut & Whiskey Jameson | 27 February 2026

Mezcal Ojo de Tigre | 13 March 2026

An elevated cocktail experience where modern Mexico meets timeless elegance.

Mesa Abierta, Featured Guest Mixologist Franco Battezatti. Waldorf Astoria Riviera Maya

Guest Chef | March 2026

Chef Andrés Trillo

For this special edition of Mesa Abierta, Waldorf Astoria Riviera Maya welcomes Chef Andrés Trillo, recognized as Best New Chef 2025 by Food & Wine. Known for his refined yet comfort-driven culinary philosophy, Trillo brings a distinctive perspective shaped by both heritage and global experience.

Born in Sinaloa and raised in a family deeply connected to the sea, his cuisine reflects a lifelong relationship with fresh ingredients and bold coastal flavors. His formal training at Le Cordon Bleu in Paris, along with time spent at the legendary Le Grand Véfour and Casa Marcial in Spain, adds technical precision and international nuance to his deeply personal style.

Malpeque | March 19 & 20, 2026