Home – Sabio

About us

Sabio, it’s said especially to the person who possesses wisdom or knowledge through experience and study. It is that individual who has deep knowledge in a specialty or art. That’s us.

Sabio Tulum arose from the need to create new dishes with an expert chef who loves the art of cooking. We seek to show the best of Mexican gastronomy, mixing cultures and traditions, with flavors that achieve a unique culinary experience, in one of the most incredible places in Tulum.

Dinner

Kampachi Tiradito

Laminated fresh Kampachi marinated in a tempered black recado sauce, glazed sweet potato, avocado, wakamen, cucumber, drops of passion fruit gel & toviko fish roe.

Zucckini Noodles

Italian pumpkin, beet vinaigrette, praline, macadamia nut, pistachio, supreme grapefruit, supreme orange, jicama, shredded coconut and goat cheese.

Betabel Carpaccio

Slices of pickled Betabel, mix of seasoned lettuces, olive oil, virgin, orange supreme, tatemado peanut & goat cheese.

Vegan Ceviche

Baby coconut, mango, braised starfruit, braised squash, braised cauliflower, macadamian nut, baby corn, orange wedtges, mint leafs, jicama, cherry tomato, coconut tigers milk, ginger and manzano chili pepper.

Rib Eye Tacos

Flour tortilla, 180 gr rib eye steak, ponzu sauce, sesame paste, cherry tomatoes relish, radish, watermelon, textured avocado, coriander and purslane salad, slices of red serrano chili pepper and toasted dried pumpkin seeds.

Short Rib Esquite

Yellow corn, white corn, poblano chili sauce with coconut milk accompanied with short rib, Spanish chorizo, holy leaf and cheese from the region.

Cebada Risotto

Barley cooked with chili marinade, butter, Parmesan cheese, mushrooms and pumpkin, over an aromatic chickpea puree, roasted shrimp and chaya powder.

Pibil Chicken

300 gr. Chicken breast cooked at low temperature overflowing in achiote sauce accompanied by mashed interpretation of sikil pak and traditional xnipec.

Veracruzana Yuca

Cassava fillet from the sealed region, mirror of emulsified Veracruz sauce, leek medallions.

Rib Eye

400 gr of rib eye, tatemado banana puree, pickled asparagus and cherry salad dressed with a warm old mustard vinaigrette and chili oil.

Scallops

Scallop, velouté sauce emulsion emulsified with epazote chlorophyll, sautéed asparagus, confit potato & citrus perfume.

Chilchilo Suckling Pig

Confit suckling pig in a wood oven, escamoles, mole chichilo, purslane, coriander, serrano pepper, toasted pepitas accompanied with corn tortillas.

House Cocktails

Chaak

Mezcal, orange, grapefruit, hibiscus.

Balam

Beefeater Pink, lemon, agave honey, strawberry.

Spritzer

Aperol, rose wine, proseco, lemon.

Makena

Mezcal, passion fruit, raspberry, lemon, cardamom.

Polbox

Mezcal, lemon, orange, honey, activated carbon.

K’an k’an

Absolut, Mango, passion fruit.

Rosado

Absolut Watermelon. berrys, soda.