.jpg "The Riviera Maya EDITION at Kanai by Nikolas Koenig/The Riviera Maya EDITION at Kanai")
Luxury resort in nature reserve with acclaimed chefs & cenote design
Paseo Kanai 14, Solidaridad, 77730 Playa del Carmen, Q.R., Mexico Get directions
"Set on a 620-acre nature reserve within the Kanai complex and named one of the best hotels of the year by Travel + Leisure in 2024, this 192-room property feels cinematic and meticulously designed — a collaboration between Ian Schrager Company, Rockwell Group, and Edmonds International — loosely shaped like a “T,” with exterior walls slanting to the sky and balconied guest rooms stacked a bit like a honeycomb. The pool set among lush mangroves is memorable: I waved cheerfully to my son, Bobby, his body a mere speck on the other side of the lagoon pool. And he promptly ignored me. “Marco!” Bobby called out to his two friends... “Polo!” they responded, delicately weaving in between a handful of submerged lounge chairs. The resort balances a slightly intimidating, well-heeled, Instagrammable vibe — 45-foot, triple-height lobby with smooth travertine floors, a pool table, and a massive wall display of 106 sculptures and vessels nodding to Mayan culture — with genuine family- and multigenerational-friendly design: all ages are welcome at the main lagoon pool, there’s a quieter adults-only infinity pool, and a separate So’ol beach club. Rooms start at a generous 570 square feet with grand teak doors, cool stone floors, blonde wood four-poster beds, and marble bathrooms with huge soaking tubs; 25 deluxe rooms have expansive terraces, 53 premier rooms offer private plunge pools, and among 30 suites are residential-style living rooms, kitchens, and dining spaces. Crowning one wing is the Sky Rooftop Villa: at nearly 27,000 square feet, it is the largest penthouse suite in North America, with five generous bedrooms (four with king-size beds, one with two queen beds), identical-sized rooms each with hot tubs and terraces, its own elevator entrance, an infinity pool, multiple alfresco hammocks, and a panoramic terrace “larger than the backyard of a suburban home.” “What sets the Sky Rooftop Villa apart in the Riviera Maya is its sheer size and versatility,” George Fleck, senior vice president and global brand leader at Edition and W Hotels, told me. “Whether you're planning a lively party with a DJ, a peaceful private sunset yoga session, or a grand feast prepared by a private chef, we make sure every detail is perfectly tailored.” Food is a highlight: Ki’is, from celebrity chef Francisco “Paco” Ruano of Alcalde, serves inventive, hyperlocal dishes — the pumpkin salad arrived, and it was not quite what I was expecting—a green gourd shaped like a beret with the top delicately balanced, as if it was the hat’s flourishing pom pom; inside was a fantastic vegetable spread. Other Ki’is highlights included an excellent guacamole (not your average, with pistachio, seaweed powder, and nibs de cacao), tender Mayan octopus, geoduck clams from Ensenada, grilled lamb with a chili-spiced rub and salsa verde, and the “saramuyo” sorbet featuring native soursop arranged skin side up with sorbet frozen inside. So’ol beach club leans tasteful rather than flashy, with chef Tomás Bermúdez offering grilled oysters with toro, ponzu, watermelon, and bottarga; a simple grilled fish with garlic marinade; and barbecued ribs. Kitchen, the all-day restaurant, is the go-to for breakfast and large groups — don’t miss the morning smoothie (a mango, papaya, and coconut cream blend) — and the menu includes chilaquiles, cochinita with habanero sauce, and huevos a la cazuela with tomato and Chiapas cheese sauce, poached spinach, longaniza de Valladolid, and grilled sourdough. Amenities emphasize both privacy and water access: six “bird’s nest” lounges in the mangroves (catering available), 19 private cabanas (four at So’ol, five at the beach), and a standout set of 10 cabanas on stilts by a 12,900-square-foot private pier with hammocks that drape over the water and direct sea access; there’s also a tennis complex and 24-hour fitness center. The spa is intimate and well-curated, inspired by local cenotes, with hydrotherapy pools, a Turkish-style hammam, six indoor-outdoor treatment rooms (each named for a local flower), and products from 111 Skin, Kevin Murphy, Ayuna Skincare, and Organethic. Practical notes: service animals are accepted, there are seven accessible guest rooms and accessible entrances (an elevator sits next to the grand staircase), and the property is about a 30-minute drive from Cancun International Airport with easy access to neighboring Kanai resorts and shared, uncrowded beach; the hotel can also arrange excursions to Tulum and Chichén Itzá." - Jacqui Gifford Jacqui Gifford As the editor-in-chief of Travel + Leisure, Jacqui Gifford is always on the next plane. She constantly scouts for new hotels, shops, and restaurants to give readers the latest news and trends, and frequently appears as an expert guest on television networks, including NBC, CBS, ABC, CNBC, and MSNBC. Travel + Leisure Editorial Guidelines
"A dramatic, design-forward resort tucked into the 620-acre Kanai Nature Reserve that reads like an architectural marvel amid mangroves; it offers a cosmopolitan, secluded vibe with elevated Mexican cuisine by chef Francisco “Paco” Ruano, two miles of white-sand coastline meeting mangrove forests, and ultra-luxe accommodations including a massive Sky Rooftop Villa. Guests should note the property sits back from the beach so ocean views can be partial and some restaurant reservations are required." - Carley Rojas Avila Carley Rojas Avila Carley Rojas Avila is a bilingual travel writer, editor, and content marketer. She is an expert on Latin America, the Caribbean, and Cuba, as she lived and worked in four different countries in that region. Carley founded the digital travel publications Loosely Local and Home to Havana. Travel + Leisure Editorial Guidelines
"Why book? For those who live life in the fast lane but desire a tropical beach vacation, The Riviera Maya EDITION at Kanai offers the perks of city living within the heart of a 620-acre nature reserve in the Yucatán Peninsula. Set the scene Whether breezing past the lobby bar, where crimson velvet seating is set before a floor-to-ceiling installation of Mexican sculptures and ceramics, or dining at So’ol, the lively seafood eatery overlooking the Caribbean Sea, the Riviera Maya EDITION at Kanai showcases the culture of Mexico’s Yucatán Peninsula. After a quick walk up an orchid-lined staircase, guests arrive at the concierge area where a giant wall mural of the Maya god Kukulkan—the deity of wind, air, and creation—looms. Just beyond is a seating area where the property’s cenote-inspired architecture is first visible: a hanging plant installation sways above, evocative of the shrubbery that grows within the freshwater pools throughout the Yucatán Peninsula. From here, the view is of an oversized lagoon-like swimming pool, the resort’s centerpiece, which looks straight to a sand-floor, palm-lined path leading to the sea. The backstory Through collaboration between the architecture and design firms Rockwell Group, Edmonds International, and the Ian Schrager Company, the resort was created with cenotes–those freshwater limestone pools found throughout the region–in mind. The resort’s main buildings are connected in a way that creates a ripple, a design that mimics the seismic wave that occurred when the ancient asteroid that created Chicxulub, a crater located on the western side of the peninsula, struck the earth over 66 million years ago. Most structures are made from a mix of Yucatecan limestone and bamboo and seamlessly coexist with the surrounding 400-year-old mangrove reserve. The rooms The property has 182 guest rooms, including 30 suites, most with private plunge pools and terraces with either ocean or mangrove views. Rooms tap into the brand-wide design ethos– minimally chic with clean lines, blond wood furniture, curved white sofas—but lots of little touches let you know exactly where you are such as novels by heavy hitting Mexican authors and coffee table books detailing the architectural wonders of the Maya. The prize of the property is the ultra-luxurious Sky Rooftop Villa, now the largest hotel penthouse in North America. The 27,000 square-foot super suite features five rooms and an expansive, indoor-outdoor entertainment deck with an infinity pool and unmatched ocean views through floor-to-ceiling glass on three sides. Food and drink Just beyond the lobby bar is Kitchen, where guests can dine on breakfast dishes like hearty cochinita, suckling pig spiced with sour orange and achiote, and sopes con huevo, an egg folded inside a tortilla and topped with fresh hoja santa leaf and Yucatecan sikil paak sauce. For mid-day snacks, the pool bar offers fresh salads, hummus platters, and a variety of juices. But the heart of the property’s culinary offerings is in its fine dining outpost presented by two Mexican chefs who both are recognized by the World’s 50 Best. Francisco “Paco” Ruano leads the resort’s signature restaurant Ki’is (meaning zest in Maya), which is known for its revolving tasting menu that includes dishes such as a New York strip served with chapulínes, or grasshoppers, to a salad chock full of local ingredients including nopal and tomatillos varietals served in a pumpkin gourd. Tomás Bermúdez helms So’ol (meaning “oyster” in Mayan). The outdoor eatery overlooks the Caribbean and is the ideal outpost to enjoy Mezcal-based cocktails paired with fresh seafood dishes. The spa The resort’s cenote-inspired architecture is on full display at the spa. Curving hallways lead to hydrotherapy pools, a private outdoor pool, a Turkish hammam, and an infrared capsule room. Each of the spa’s six indoor-outdoor treatment rooms is named after local white flowers, from passiflora (passion flower) to ololiuqui (morning glory). The spa offers a solid range of massage and body and facial treatments The neighborhood/area The property is part of the 620-acre Kanai Peninsula, an area lush with mangroves, turquoise lagoons, and white-sand beaches. Also in the development is a St. Regis and an Auberge resort. The service The entire hotel team is eager to meet every guest's needs, from arranging reservations at restaurants to booking experiences and luxury car transfers to and from the Cancun International Airport. There’s also 24-hour room service and twice-daily cleanings. For families The resort has connecting rooms for families, tailored menus for children in each restaurant, and guests also have access to the adjacent St. Regis Kanai Tortuga Children’s Club for an extensive program of activities for children with a focus on Yucatecan culture. Eco effort The resort has a dedicated biologist on staff to maintain efforts to preserve the red mangroves and the local flora and fauna, including sea turtles (to date, they’ve supervised hatchlings from 12 nests, each containing an average of 120 eggs). The developed land comprises less than 10% of the 620-acre reserve, and the resort operations strive for the highest possible environmental and sustainable practices certified by and in compliance with the Mexican government. Accessibility The resort has elevators and ramps throughout, making it easy to navigate, as well as eight accessible rooms, each with extra space and bathrooms with handrails." - Michaela Trimble
"Making its debut in Latin America, The Riviera Maya Edition at Kanai brings the brand’s quintessential late-night soirees and chic city style to an expansive, 620-acre nature reserve in the Yucatán Peninsula’s Riviera Maya. With interiors by the Ian Schrager Company in collaboration with the design firm Rockwell Group, and architecture by Edmonds International, the resort was created with cenotes (freshwater limestone pools) in mind. After walking up an orchid-lined staircase, guests arrive at a seating area with views of an oversized lagoon-like swimming pool—the resort’s centerpiece—that looks straight to a palm-lined path leading to the sea. It’s here where the property’s cenote-inspired architecture really shines, courtesy of a bamboo yoga deck designed by Eduardo Neira. The structure’s undulating walls continue to the surrounding limestone buildings—mimicking the seismic ripple that occurred when an ancient asteroid struck Chicxulub—which contain 182 guestrooms, including 30 suites, most with plunge pools and terraces providing either ocean or mangrove views. During a stay, guests are privy to the menus of two Mexican chefs who both appear on the World’s 50 Best lists: Francisco Ruano leads the resort’s signature restaurant Ki’is (meaning “zest” in Mayan), which is known for its revolving tasting menu; while Tomás Bermúdez helms So’ol (Mayan for “oyster”), an outdoor seafood eatery overlooking the Caribbean Sea. From $729. —Michaela Trimble" - CNT Editors
.jpg)
"Making its debut in Latin America, The Riviera Maya Edition at Kanai brings the brand’s quintessential late-night soirees and chic city style to an expansive, 620-acre nature reserve in the Yucatán Peninsula’s Riviera Maya. With interiors by the Ian Schrager Company in collaboration with the design firm Rockwell Group, and architecture by Edmonds International, the resort was created with cenotes (freshwater limestone pools) in mind. After walking up an orchid-lined staircase, guests arrive at a seating area with views of an oversized lagoon-like swimming pool—the resort’s centerpiece—that looks straight to a palm-lined path leading to the sea. It’s here where the property’s cenote-inspired architecture really shines, courtesy of a bamboo yoga deck designed by Eduardo Neira. The structure’s undulating walls continue to the surrounding limestone buildings—mimicking the seismic ripple that occurred when an ancient asteroid struck Chicxulub—which contain 182 guestrooms, including 30 suites, most with plunge pools and terraces providing either ocean or mangrove views. During a stay, guests are privy to the menus of two Mexican chefs who both appear on the World’s 50 Best lists: Francisco Ruano leads the resort’s signature restaurant Ki’is (meaning “zest” in Mayan), which is known for its revolving tasting menu; while Tomás Bermúdez helms So’ol (Mayan for “oyster”), an outdoor seafood eatery overlooking the Caribbean Sea. From $729. —Michaela Trimble" - CNT Editors
