Renowned chef Enrique Olvera has been brought in at One&Only Mandarina, to head up the hotel’s signature contemporary restaurant, Carao.
Opening this November and representing the latest addition to One&Only’s collection of luxury properties, the Mexican outpost will introduce refined dining to an untouched stretch of the Riviera Nayarit coastline.
As the chef and owner of award-winning Pujol in Mexico City and Cosme in New York City, Olvera brings with him a flair for innovative epicurean experiences and an appreciation of local ingredients.
Inspired by the constant exploration of Mexico’s plentiful ingredients, Carao is poised to become a unique dining destination that combines authentic Mexican cuisine and the very best regional flavours, all in a relaxed and elegant atmosphere amidst tropical rainforest and expansive coastline.
Coupling a modern approach with revered ancient techniques, Olvera has designed a menu reflective of his skills and passion for modern Mexican fare, showcasing reinvented starters such as Horse Mackerel Ceviche with soybean germ and cucumber, and Grilled Amaebi with ginger salsa macha.
Alongside vegetable-forward dishes like Coconut Tamal with turnip, mole verde and purslane, main selections include delicacies such as Aged Whole Fish Zarandeado-style — a regional cooking method using dried chili paste marinade and hot coals — and Grilled Squid served with white lentils.
A robust beverage programme will complement the dishes, featuring Mezcals, Tequilas, artisanal agave and other fine spirits, as well as Mexican beers and a curated international and local wine list.
Commenting on the appointment, Philippe Zuber, CEO of Kerzner International said: “We are thrilled to welcome the undeniable talents of Chef Enrique to One&Only Mandarina as we share his passion for balancing all the wonderful flavours of Mexico through a fresh and contemporary experience.” “We are confident that his thoughtful approach to cooking will complement One&Only’s commitment to innovation and authenticity across our portfolio as we introduce the cuisine of Riviera Nayarit through his lens at Carao.”
Located on the southernmost peak of One&Only Mandarina, the dinner-only restaurant will feature an open kitchen, intimate indoor and outdoor dining areas and a cosy bar and lounge.
“The vision behind Carao is to emulate a traditional Mexican palapa on the Pacific Coast, where every detail has been woven into the simple idea of well-being. This notion is at the core of the restaurant, with a menu that naturally flows with it: it’s all about the luxury of being there,” says Chef Enrique Olvera. “Carao will be a celebration of not only food, but the locale of Mandarina, the community, and its vibrant culture through music and art, sparking a connection between all of these elements and our guests.”
Beyond Olvera’s innovative dining concept, the hotel will also offer casual beachside cuisine at The Jetty Beach Club, which will serve a bevy of fresh seafood and signature cocktails, alongside its other restaurant Alma, featuring seasonal specialties, Pan-American delicacies and a garden-to-plate menu with the adjacent Treetop Bar perched over the sea.
Carao and One&Only Mandarina will open on 1 November.
