A workplace where you can hear birds chirping and see spider monkeys is something special. The dishes that Chef Carlos Bordanave and Sous-Chef Sergio Sanchez serve their guests at the Flora restaurant in the Hotel Boca de Agua in Mexico are just as special as the natural working environment. In conversation with the two restaurateurs, they talk about ice cream with fruit from the garden that their guests never forget, refreshing cocktails with tequila and its high-proof competitor, and mouth-watering tacos.
Boca de Agua
Imagine a place where the very essence of nature dances in harmony with the pursuit of serenity and well-being. This enchanting tale unfolds on the Yucatán Peninsula, where lush jungles and azure waters converge in a ballet of life and tranquility. Here, amid the lush beauty, Boca de Agua emerges, a symphony of eco-preservation and hospitality that’s been years in the making…
With the Boca de Agua hotel project, architect Frida Escobedo has placed a facility with special magic at Mexico’s Laguna de los Siete Colores: Guests stay in tree houses made of wood and stone, which are completely focused on sustainability and regeneration.
MEXICO: Since we’ve been able to again, we’ve been sating our need for relaxation and laid-back time, for summer, sun and happiness far, far away from our everyday home lives. So far, so good – and now we can make it even better – namely adopting a truly conscious approach that doesn’t just revolve around ourselves…