Ketsi at the Four Seasons Resort, Punta Mita
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Dining at the Four Seasons Resort Punta Mita

By: Joe Pike
Luxury Travel Advisor

The Four Seasons dining experience at the Punta Mita Resort is four restaurants and three lounges that offer a little something different to expand your VIP’s culinary experience in the country.

Here’s a little taste of the offerings:

Ketsi by Richard Sandoval

At Ketsi at Four Seasons Resort Punta Mita, VIPs can feast on seafood ceviche flavoured with mango, red onion and chipotle; and roasted pumpkin soup accompanied by chili pasilla, cream Huitlacoche dumplings and fresh chives.

House-smoked swordfish tostadas are served with traditional condiments, plus the fiery addition of Xnic-Pec salsa, a Yucatan speciality.

The experience continues through dessert, with Mexican favourite pastel de elote (sweet corn cake) served with coconut ice and hibiscus sauce; and rich Mexican chocolate liberally combined with fresh local fruits.

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Ketsi at the Four Sea­sons Resort, Punta Mita

VIPs looking to learn more can participate in “Quality Time with the Chef,” an interactive hour each Tuesday when participants can learn to make authentic versions of classic favorites, such as margaritas, ceviche, guacamole, quesadillas and more.

Recipes are provided to try at home. A minimum of four participants is required.


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Aramara celebrates contemporary Asian cuisine, using fresh local ingredients from the sea and surrounding countryside. Three days a week, guests can meet chefs at the beach to choose from fisherman’s catch of the day.

Meats are also on the menu, including the signature Hot Rock, which features thinly sliced seasoned steak cooked tableside on a hot rock.

The beverage menu draws from the Far East and local brewers, with Japanese and Mexican beers, sake, tea blends and coffees.

Advisors should book the Chef’s Table in the private Metzeri room at Aramara. A chef will design a menu of about six courses for two to 10 guests, featuring fresh ingredients available that day, paired with wines selected by the restaurant manager.


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At the open-air Bahía overlooking the Pacific, fresh grilled seafood is the selling point. Several mornings a week, guests and chefs gather on the beach nearby, awaiting the arrival of local fisherman who bring the day’s bounty.

Guest may select the fresh seafood they’d like to dine on later that day, and consult with the chefs on methods of preparation and accompaniments.

Chefs at Bahía host a cooking class each Thursday that begins with selection from the day’s catch on the beach, and continues with instruction on preparing and then sharing lunch that day.

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