Weddings in Tulum at WILD Restaurant: Where dreams unite in paradise

At WILD Tulum we believe that dining is about much more than food and drink - it’s about connection, creativity, and unforgettable experiences. That’s why we’re proud to introduce ZERO, our new menu of non-alcoholic cocktails and beverages in Tulum, crafted with the same artistry and sophistication as our award-winning cocktails. More and more guests are looking for mindful options without alcohol, and we wanted to make sure that at WILD, everyone can raise a glass in style. Whether you call them mocktails in Tulum or alcohol-free creations, our ZERO menu offers bold, elegant, and refreshing flavors designed to complement both our jungle setting and our seasonal dishes. In addition to our new non alcoholic cocktails we have a refreshing sparkling Riesling and a couple of non alcoholic beers - something for everyone! Our Signature Non-Alcoholic Creations PURPLE REINA A striking cocktail with depth and balance and an ode to the legendary musician Prince. Blending Aperetif Zero, Vermut Rosso 0%, hibiscus, lemon, and rosemary, the Purple Reina is floral, citrusy, and complex - perfect for sunset sipping in Tulum’s lush jungle. WILD SPRITZ Our tropical take on the classic spritz. Tepache, chamomile, sparkling Riesling 0%, and lemon create a bubbly, golden drink that’s both refreshing and sophisticated. Ideal for toasting a night out in Tulum -without the hangover. EL MANGUITO Playful, vibrant, and inspired by the classic margarita. Alma Blanco Blue Agave 0%, fresh mango, Lima Yucateca, and chile Xcatic deliver a sweet, tangy, and slightly spicy flavor that feels like a fiesta in every sip. A true standout among mocktails in Tulum. NAO CACAO For those craving something bold and unique. This cocktail blends pineapple, hoja santa, cacao, and black tea into a drink that’s earthy, exotic, and indulgent. A one-of-a-kind flavor journey you’ll only find at WILD Tulum. TEPACHE A Mexican street drink reimagined. Our Tepache brings together pineapple, hibiscus, star anise, and cinnamon for a naturally fermented, lightly spiced drink that’s refreshing, aromatic, and deeply rooted in Mexican tradition. MILPA Inspired by the heart of Mexico’s food culture, the Milpa is a comforting yet tropical creation. Maíz horchata, passionfruit, cinnamon, and oat milk combine into a creamy, spiced, and tangy drink that’s as nourishing as it is delicious. Why Choose Non-Alcoholic Drinks in Tulum? The non-alcoholic movement in Tulum is growing, and we’re proud to be leading the way. Guests can now enjoy the same sense of ritual, celebration, and flavor that cocktails bring - without alcohol. Whether you’re visiting for a wedding, a jungle dinner, or a night under the stars, WILD Tulum is one of the best restaurants in Tulum for non-alcoholic cocktails and mocktails. Pair them with our seasonal, jungle-inspired dishes and discover an experience that’s as refreshing as it is unforgettable. Join us at WILD Tulum and explore ZERO - our new collection of world-class non-alcoholic cocktails in Tulum. Because the best moments deserve flavor without limits.

“This wedding is for the couples who dare to do things their way” as featured in full on Green Wedding Shoes. That’s what planner Diana of Diana Romo Weddings says when reflecting on Joss + Jesse’s moody, modern destination celebration in the lush + biodiverse jungles of Tulum. “It’s for the romantics who love a little edge,” she continues, “the dreamers who don’t follow trends but set them. It’s a masterclass in making a destination wedding feel deeply personal, effortlessly cool, and, above all, unapologetically you.” Joss is a geologist. Jesse is a software sales executive. And the two were friends for five years before they fell in love. But on a trip to Peru together, everything changed. “Exploring together deepened our bond,” the couple remembers, “and from that moment on, we became partners in every sense—traveling the world not only for work, but to adventure together and go diving around the world.” “Our wedding was designed to reflect our love of nature, our personal styles, and the moody beauty of the jungle,” Joss + Jesse say of their chic I do’s at Wild Tulum . “With the creative support of our incredible planners and floral designer María Limón , we crafted a multi-sensory experience grounded in organic elements. Think lush greenery, textured rock, mineral crystals, sleek surfaces, ambient smoke, and linear lighting—all layered together to create an immersive environment.” “This couple isn’t just about romance; they’re about thrill,” Diana adds. “Known for their love of extreme underwater adventures, Joss & Jesse spend their time diving with sharks, whales, and exploring the ocean’s hidden wonders. Their wedding reflected this fearless spirit—wild, free, and unforgettable.” And we’ve got pics from Kape Photography to prove it. Let’s take a look!

We are thrilled to share that WILD Tulum has been officially recommended in the 2025 MICHELIN Guide — a milestone that reflects years of passion, innovation, and deep respect for the land and culture of the Riviera Maya. The announcement was made at an unforgettable ceremony in Mexico City, where the MICHELIN Guide celebrated the rich and diverse culinary landscape of Mexico. It was an honor to stand alongside some of the country’s most visionary chefs and restaurants — a vibrant community that’s redefining the global conversation around food. To be recognized by MICHELIN is to be acknowledged on one of the most prestigious stages in the culinary world. This recommendation is not just about what happens on the plate — it’s about the atmosphere we create, the stories we tell through our ingredients, and the love we pour into every guest experience. Why WILD? At WILD, we’ve always done things differently. Nestled in the jungle of Tulum’s beach zone, our restaurant is a celebration of contrast: fire and earth, sophistication and raw nature, bold technique and ancestral flavors. Every dish is crafted with intention — drawing from Mexico’s rich culinary traditions, infused with global influences, and prepared with the best of local, sustainable ingredients. From our chargrilled octopus to the mezcal cocktails dreamed up under the stars, everything we do at WILD is rooted in authenticity and elevated by creativity. This MICHELIN recommendation is a tribute to our incredible team, our loyal guests, and the sacred land we call home. It reaffirms what we’ve always believed: that food can be both an art form and a soulful connection to place. What’s Next We’re more inspired than ever. As we enter this new chapter, we’ll continue to push boundaries, deepen our sustainability practices, and honor the flavors and culture of Mexico with every service. To all of you who have dined with us, supported us, and helped make WILD what it is — thank you. This recognition belongs to all of us. We invite you to join us in the jungle — to experience WILD like never before.

At WILD Tulum, we believe that the soul of a destination lives in its flavors. It’s in the bold heat of a chili-infused mezcal cocktail, the smoky char of fire-roasted octopus, the copal incense folded into freshly caught fish. It’s in the stories told at the table, over shared plates and candlelight. Welcome to the world of food tourism—where a meal is never just a meal. It's a passport, a memory, and a moment worth savoring. What is Food Tourism? Food tourism is the act of traveling for the taste. Whether you’re hopping across continents or exploring hidden corners of your own country, food is often what anchors the journey. It’s the taco stand you read about in a travel blog. It’s the jungle supper club where strangers become friends. It's the adventure of dining on your own if you are a first time solo traveller. It’s WILD - as featured in Eater's 15 Destination-Worthy Restaurants in the Mexican Caribbean. More than just eating, food tourism is about connection — to culture, to people, to the land. At WILD, our jungle restaurant in Tulum, we bring the essence of food tourism to life. Our romantic fine dining open-air restaurant is not just a place to dine — it’s a destination in itself. Think flickering candles and torches, towering palms, and a soundtrack of cicadas and a specially curated music playlist. Our open-fire kitchen showcases flavors inspired by the Yucatán, with global influences woven throughout. One night, you’re savoring grilled octopus with squid ink adobo; the next, you're sipping a passionfruit mezcalita while biting into truffle quesodillas. Foodies from around the world seek us out—not just for the menu, but for the experience. Global Examples of Food Tourism Done Right WILD is proud to be part of a global movement that celebrates cuisine as a cultural compass. Here are a few iconic food tourism destinations that inspire us: San Sebastián, Spain – This Basque city has more Michelin stars per capita than anywhere else in the world. Food tours there explore everything from pintxos to cider houses. Chiang Mai, Thailand – Street food reigns supreme, with night markets offering khao soi, grilled meats, and mango sticky rice. Cooking classes immerse travelers in Northern Thai traditions. Mexico City, Mexico – Known as the culinary capital of Mexico, it is a pilgrimage for food lovers. Tequila tastings and market tours show how deeply food is tied to local identity. Culture oozes as told in Elle Magazine . Tulum, Mexico – That’s us. A growing star on the map of global gastronomy. Our community of chefs, farmers, and creatives is reshaping what Mexican dining looks and feels like — with WILD at the forefront. Tulum has long been known for its boho-chic beaches and ancient ruins — but now, it’s become a culinary destination in its own right as featured in the Michelin Guide . And WILD is proud to be part of this evolution. So whether you're a seasoned food traveler or just beginning your taste driven journey, we invite you to make WILD Tulum your next delicious stop.

What a year, what an honor! We are beyond thrilled to announce that WILD's Executive Chef Norman Fenton received a Michelin star in December 2024 at sister restaurant Cariño, Chicago. Congratulations to the entire team at Cariño for all of their hard work over this past year that has brought the restaurant to life! Open less than one year and the only new addition to the 1 Michelin star list in Chicago, it's a true testament to the talent of Chef Norman Fenton. A Latin inspired tasting menu and a late-night taco omakase, combining traditional and modern techniques to create a love letter of flavors from Mexico to Chicago. Find a more casual approach here in WILD Tulum, featuring some of the dishes and under the stars of the Tulum jungle.

To celebrate our 8th year, Wild Tulum is thrilled to announce the launch of an exquisite drinks pairing, crafted to complement our nine-course Tasting Menu. Indulge in a culinary journey paired with wines and beverages hand-selected from small, boutique producers across the globe. Each wine has been chosen for its unique flavor profile and commitment to sustainable practices, enhancing your dining experience with rare and exceptional selection. WILD restaurant is more than just a dining destination; it's an immersive experience that celebrates the artistic mind of Executive Chef Norman Fenton. From the moment you step into our space until the last bite of dessert, you'll find yourself enveloped in an ambiance that invites you to savor, reflect, and connect with the essence of Mexican flavors.

We are delighted to be featured in the recommendations of the esteemed Michelin Guide 2024 . WILD Tulum opened in December 2016 when there were only handful of restaurants along the beach road, and still to date these authentic ones shine bright and have been recognised by MICHELIN. MICHELIN Guide’s Point Of View on WILD ; "In a world where uniformity is seemingly around every corner, Wild stands out from the pack. Nestled within the jungle of Tulum, this setting blends striking modern and rustic elements with lush nature. American Chef Norman Fenton is the brains behind the contemporary dishes, offered à la carte or as tasting menus. Begin with an appetizing vegetarian dish such as the crispy avocado with sikil pak, pico de gallo and oxalis before moving on to main dishes where quality ingredients shine. Excellent fish is seen in seafood plates like Campeche prawns or sea bass wrapped in hoja santa leaf. For dessert, a coconut granita with passionfruit, almond coco-crunch, lime and fresh mango is as refreshing as the open-air setting." If you are planning a trip to Tulum, don’t miss out on trying these wonderful places to dine at, each of them have their own culinary delights and history. Other recommendations from MICHELIN for Tulum are Arca, Hartwood, Cetli, NU, Casa Banana, Posada Margherita and Mestixa, Tulum’s gastronomy is well worth a trip to explore, especially if you are a foodie! Check out MICHELIN'S Tulum recommendations here .

Chef on the rise Norman Fenton , known for his previous work at MICHELIN-starred Schwa , acclaimed fine-dining restaurant Brass Heart, and his current menus at Wild Tulum, opened the doors on his debut venture Cariño, Chicago as chef-owner in partnership with owner of Wild Tulum Karen Young on December 28th 2023 in the Uptown neighborhood of Chicago. The duo have created the concept with their experience and passion in mind, with Fenton heading conceptual and culinary direction while Young imparts her eye for design and experiential hospitality. The intimate 1,700 sq. ft. Latin fine dining haven is a love letter from Chef Fenton to his time spent traveling, living, working, and starting a family in Latin America. Cariño features a 12-16 course Latin-focused tasting menu showcasing regional cuisines, ingredients, and flavors throughout Mexico and Central and South America in whimsical and immersive ways. Guests can also experience a lively late-night taco omakase on select nights featuring tortillas made via Cariño’s in-house masa program, as well as a Latin wine menu curated by Jean Banchet-nominated sommelier Richie Ribando (Next, Elizabeth, Smyth) and cocktails by trailblazer Denisse Soto (Osito’s Tap). Cuisine As with his 9 course tasting menu at WILD Tulum, Fenton begins his elaborate tasting menu with an aguachile course, taking the traditional dish and transforming it into a sensory experience. Cariño’s iteration presents a base of white soy cured Ora King salmon and kanpachi from Baja California, served in an aromatic cloud of jalapeño and serrano chili vapor. Moving into the ravioli course, Fenton takes the opportunity to celebrate the importance of corn in Latin America using the Mexican delicacy huitlacoche, a fungus specific to corn plants. The fungus’ earthy flavors pair with the dish’s sweet corn and truffle, while fried corn silks add a crispy bite. Although the order of dishes is akin to a traditional tasting menu, Fenton makes a heartfelt interlude just before moving from savory to sweet by incorporating an after-dinner coffee and cookies tradition he’s grown to enjoy through his wife’s family in Mexico. Paying homage to this experience, Fenton serves a freshly brewed coffee made from a house blend of Latin American coffee beans alongside a fried churro coated in sherry sugar and surrounded by Oaxacan mole negro and raisin puree, with dots of foie gras mousse on top. Late Night Taco Omakase Cariño’s late-night taco omakase will be available Wednesday - Saturday nights at 9:30pm at the seven-seat chef’s counter. In true omakase fashion, there is no set menu, but guests can expect eight to twelve courses with the same elevated technique and vibrant sensory experience Fenton fosters in the tasting menu. Inclusive in the experience is the guest’s choice of three half pours of wine or three half cocktails. With tortillas hand-shaped and cooked over a traditional comal for each course, Cariño is one of few restaurants in the city to grind their own masa on-premises, allowing the chef and his team to add unique flavors to their tortillas by grinding ingredients like shrimp shells and black truffles into the masa. Beverage To pair with Fenton’s menu, Cariño’s beverage program will present one of the Midwest’s most extensive and thoughtful collections of Latin wines in addition to craft cocktails, and beers. Spearheading the wine program is Jean Banchet-nominated sommelier Richie Ribando, known for his work at James Beard Award-winning fine dining restaurant Next, three MICHELIN-starred Smyth, and more. Denisse Soto, lauded for her cocktail menus at Osito’s Tap on the Southwest side of Chicago, draws inspiration from her upbringing in Mexico City to helm cocktail creation at Cariño. Guests can expect inventive takes on classic cocktails like a truffle Manhattan made with Mexican whiskey and huitlacoche-infused Argentinian red vermouth, served tableside from a hickory smoke-filled decanter as well as a pisco sour inspired drink made with the herbal Patagonian spirit, Trikal, and chicha morada, a fruity purple corn-based Peruvian beverage. On the non- alcoholic side, Cariño will have housemade agua frescas, Mexican sodas, and Sparrow coffee and tea. For reservations in Cariño, located at 4662 N. Broadway, Chicago, USA CLICK HERE

As featured in Wedding Chicks , Beata and Nicoell fell in love with the natural, bohemian aesthetic in Tulum but wanted something darker! The ultimate dark and moody deemed "Til Death Do Us Part!" created by Diana Romo Weddings at WILD Tulum. The lush colors of WILD Tulum 's jungle were accented by gorgeous floral design by Grisel Serrano Florals that gave off a dark and moody boho flair. The centerpieces completely tied together the wedding's "Til Death Do Us Part" theme that was brought to life through bold rentals from Archive and lighting by La Productora. Dripping candles cast red florals in a dreamy amber light, while a tarot reader read cards for guests throughout the night; everything from the bride's dazzling Berta gown to the neon lights peeking through the jungle radiated an ethereal vibe! Captured in photo by Andre Gouin Photo and in film by About Time Film. If you want to celebrate your wedding in the stunning Tulum jungle, contact us at events@wildtulum.com