Nômade Holbox restaurant menu is inspired by Nikkei cuisine. The delectable fusion of Peruvian Japanese flavors highlights includes whole grilled fish marinated in miso, Chaya (local spinach), lime, fresh oysters, and chocolate clams sourced from Baja California, passionfruit ceviche and tuna tataki tostadas with a touch of truffle.
Mexican chef Elias Silva Resinas crafts a fusion of flavors that bring out the best of our ingredients, carefully selected from Nômade’s organic sister farm in the Yucatan, Mestizas de India, and sustainably sourced from the sea. Their philosophy is food does not begin on the plate—but on the land, with the farmers who grow, harvest, compost, fertilize and contribute to a conscious food system. The future of food culture extends far beyond offering good food in a beautiful ambiance—rather, it is rooted in the fact that we can change the social and environmental impact we make with each bite. Guests can taste farm-fresh ingredients grown from Mestiza de India, like purple sweet potato and African okra, at the restaurants, where food is honored as the ultimate resource from nature.