Hartwood - Review - Tulum Beach - Tulum - The Infatuation

"Hartwood is buzzing from the second the doors open at 5:30pm. Couples share pineapple ceviches or lobsters big enough to have their own seat by candlelight, at tables that look like they were carved out of a tree trunk. The menu is scrawled on a giant blackboard, which is taken to each group and explained, dish by dish and very loudly, by the server. Come here with a group so you can split things like gamba mayas in a nutty, spicy sauce, or ceviche tropical served in a half coconut spilling over with chunks of white fish and tropical fruit, or sea bass with skin crisped to perfection. It’s hard to make a bad decision here, except for the occasional misstep (like a sweet potato side that’s a little too sweet). You’ll have to email a few weeks ahead to get a table, but we promise it’s worth it. Food Rundown Gambas Mayas These grilled prawns would be great on their own. Add the sweet and spicy bright orange sauce underneath, and they're better than great. photo credit: Rianne Shlebak Ceviche Tropical Of all the ceviches on offer in Tulum, this might be the most extravagant. The huge half coconut it’s served in is soaked in the tangy juices of the citrus sauce, rounding out the dish with a just-sweet-enough touch. photo credit: Rianne Shlebak Arrachera Angus Don’t worry about telling the server how to cook your steak—Harwood has it under control. The skirt steak beef is super tender, the potatoes on the side are nice and crispy on the outside and fluffy inside, and all-in-all it’s one satisfying main. photo credit: Rianne Shlebak Filete De Robalo What this sea bass fillet lacks in size it makes up for in gorgeous, buttery texture, offset by the crispy skin. If you’ve never eaten fish skin before, this might change you forever. photo credit: Rianne Shlebak Camotes Of everything we tried at Hartwood, this is the only thing we didn’t like. The way-too-sweet sweet potato is baked and then doused in so much cinnamon until it—and anyone eating it—can hardly breathe. photo credit: Rianne Shlebak" - Rianne Shlebak