JW Marriott Cancun Resort & Spa
Hotel · Cancún ·
Ocean views, refined rooms, 8 restaurants, 3 pools, spa
Ocean views, refined rooms, 8 restaurants, 3 pools, spa
"Right in the middle of the action in Cancún’s Hotel Zone, I find an upscale escape that puts a premium on space and subtle luxuries: most rooms have balconies and ocean views, and Club 91 rooms include access to an all-day lounge. The spa pays homage to Mayan vitality traditions, and the fitness facilities include tennis courts and an Olympic-style swimming pool. Beyond the beach there are multiple splash spaces—free-form outdoor pools for families and adults plus a 14-foot-deep dive pool with an artificial reef." - Lissa Poirot
"An upscale escape in Cancun’s Hotel Zone with ocean views and an impressive spa." - CNT Editors
"I relaxed in rooms with Mexican textiles, rainfall showers and freestanding soaking tubs at the JW Marriott Cancun, enjoyed poolside day beds and spa treatments, and appreciated the hotel's refined, restorative beachfront setting. " - Judy Koutsky Judy Koutsky Judy Koutsky is a writer who covers luxury, adventure, spa, and family travel . Her work has appeared in over 30 publications, including Travel + Leisure, Condé Nast Traveler, Afar, and Robb Report. Travel + Leisure Editorial Guidelines
"An upscale hotel whose blue-and-cream palette reflects its Caribbean setting and whose dining is decidedly global—ranging from classic Italian to Thai—while its lobby bar boasts an extensive margarita program with more than 150 varieties." - Sarah Bruning Sarah Bruning Sarah Bruning is the special projects and surveys editor at Travel + Leisure, where she has been on staff since 2018. She assigns stories across the magazine, primarily for the Experiences section and feature well. Travel + Leisure Editorial Guidelines
"The JW Marriott Cancun boasts a lobby bar with more than 150 variations on the classic margarita, featuring different tequilas and a range of flavors from classic to exotic. The bar offers a unique tasting experience with options to try cocktails through flights of margaritas, making it easier for guests to explore the extensive menu. Guillermo Canto, the head of food and beverage, along with his hospitality team, worked diligently to create this diverse menu to showcase the variety of tequilas available. The bar also faced challenges such as maintaining stock for all cocktail elements and dealing with tequila shortages, requiring continuous creativity and adaptation." - Margaret Eby