Open kitchen, wood-fired seafood

MALPEQUE

The powerful elements of fire and water converge at our signature restaurant, which is dedicated to the delicate art of cooking seafood, specifically by incorporating smoke, char, or flames. In a lively open kitchen with beachfront views, dishes — including grilled octopus, lobster, and colossal shrimp, as well as a wagyu strip for meateaters — are prepared simply to let their flavors shine.

Open 6 p.m. – 11 p.m
Open Tuesday–Sunday | Closed on Mondays

Reserve a table

View 3D tour

Malpeque restaurant terrace at Waldorf Astoria Cancún with stunning ocean views

Refined interior of Malpeque at Waldorf Astoria Cancun, featuring elegant design and a sophisticated dining atmosphere

A chef at Malpeque restaurant cooking live with a large flame, showcasing culinary skill and excitement in the kitchen.

People delight in dinner together beneath the warm glow of golden light.

Chefs in action inside the Malpeque kitchen at Waldorf Astoria Cancun, crafting exquisite culinary creations

Waldorf Astoria Riviera Maya, Malpeque Restaurant Terrace, Sunset Riviera Maya.

DISCOVER OUR MENU

Every day from 6PM - 11PM

SEAFOOD BAR

KAVIARI OSCIÈTRE PRESTIGE CAVIAR

This sturgeon caviar is distinguished by its subtle marine flavors and notes of hazelnut of extreme finesse | 1 oz.

SEAFOOD TOWER

Oysters, selection of clams, jumbo shrimp, caribbean spiny lobster tail, prepared scallops, Alaskan king crab legs, snow crab and Yucatan stone crab claws

BAJA OYSTERS

Mignonette sauce, lemon

SELECTION OF CLAMS OF THE DAY

Citrus soy sauce

JUMBO SHRIMP

Horseradish cocktail sauce

CLAWS FROM THE CRAB OF YOUR CHOICE

Hollandaise sauce, lemon

ALASKAN KING CRAB

Clarified butter, lemon

AVOCADO TARTARE

Crispy rice, black truffle mayonnaise, trout roe | 2 pcs.

SCALLOP CEVICHE

Fresh coconut, mango, serrano chili | 3oz.

YELLOWFIN TUNA

Avocado, cucumber, jicama, dashi | 3oz.

SALADS AND ENTRÉES

HEIRLOOM TOMATOES

Raspberries, cashews, basil ice cream

BEETROOT AND RICOTTA CHEE

Watercress and citrus segments

RIVIERA MAYA WALDORF SALAD

Celery, Granny Smith apple, grapes, candied nuts, truffle

CORN SOUP

Lemon grass, avocado and basil

SEARED FOIE GRAS

Black mole from Oaxaca, fig compote, Granny Smith apple | 2.5 oz.

COAL AND FIREWOOD

ROASTED LOCAL SQUASH

Green pipián, pumpkin seed crumble, herbs, pickled onion

CHARRED BROCCOLINI

Parsnip purée, hazelnut sauce

GRILLED OCTOPUS

Guajillo chili marinade, sour cream, crispy heirloom potatoes | 6 oz.

CATCH OF THE DAY

Pil-pil, charred carrots | 6 oz.

CATCH OF THE DAY TO SHARE

Talla style sauce, grilled vegetables | 20 oz.

TIGER PRAWN

Crustacean sauce, celeriac, citrus purée | 6.4 oz.

KUROBUTA PORK

Potato mousseline, black garlic emulsion, crispy chorizo, wild mushrooms | 6 oz.

WAGYU TENDERLOIN

Black truffle filling conchiglioni, rosemary emulsion, red wine sauce | 6 oz.

NEW ZEALAND LAMB

Butternut squash purée, glazed shallots | 7 oz.

SIDES

MAC & CHEESE WITH TRUFFLE

MASHED POTATO

WILD MUSHROOMS

CHARRED CARROTS

POTATO CHURROS

FRENCH FRIES

WHITE RICE

DESSERTS

PEEL AND SALT

Creamy chinalima, eucalyptus gel, sour orange liqueur ganache, mandarin sorbet

LAND OF MIST

Chocolate ice cream with burnt corn, mandarin and dill gel, burned holy leaf foam

RED CORAL

Celeriac cream with cashew nuts, tamarind meringue, hibiscus and vinegar gel, fermented cranberry granita

CHOCOLATE TRUFFLE CAKE

80% chocolate creamy, farro gianduja, flourless chocolate cake, truffle honey, lemon sorbet

TASTING MENU

AVOCADO TARTARE

Crispy rice, black truffle mayonnaise, trout roe

SCALLOP CEVICHE

Fresh coconut, mango, serrano chili

CORN SOUP

Lemon grass, avocado and basil

SEARED FOIE GRAS

Black mole from Oaxaca, fig compote and Granny Smith apple | 1 oz.

CATCH OF THE DAY

Pil-pil, charred carrots | 3 oz.

WAGYU TENDERLOIN

Black truffle filling conchiglioni, rosemary emulsion, red wine sauce | 3 oz.

LAND OF MIST

Chocolate ice cream with burnt corn, mandarin and dill gel, burned holy leaf foam

VEGAN TASTING MENU

AVOCADO TARTARE

Crispy rice, black truffle dressing

HEART OF PALM CEVICHE

Fresh coconut, mango, serrano chili

CORN SOUP

Lemon grass, avocado and basil

SAUTÉED WILD MUSHROOMS

Mole negro from Oaxaca, garlic-sesame crumbs

CHARRED BROCCOLINI

Parsnip purée, hazelnut sauce

ROASTED LOCAL SQUASH

Green pipián, pumpkin seed crumble, herbs, pickled onion

RED CORAL

Celeriac cream with cashew nuts, tamarind meringue, hibiscus and vinegar gel, fermented cranberry granita

Featured Dining Experience

TASTING MENU

Delight in a refined tasting menu paired with exquisite Mexican wines. Each course highlights premium ingredients—from Baja oysters to Australian Wagyu—elevated with bold flavors, local touches, and elegant pairings. A sensory journey that celebrates Mexico’s culinary richness within Malpeque’s vibrant open-fire kitchen and its ode to the sea.

Sustainability

Where Ocean and Fire Converge

Malpeque is an intimate open-fire grill where ocean heritage meets refined craftsmanship. Guided by sustainable sourcing and proud participation in PESCA CON FUTURO, we celebrate Mexico’s marine biodiversity with integrity and elegance. Finished with artisan Sal de Celestún, each dish reflects a deep respect for provenance, community, and elemental beauty. An evening sanctuary where fire, sea, and legacy converge.