Ethereal and luminous, the spaces where absolute calm meets the gentle warmth of organic textures are the unmistakable signature of NABOA Hotel in Tulum. Nestled between lush vegetation and the turquoise waters of the Riviera Maya, this retreat opens its doors to offer a singular hospitality experience designed to reconnect guests with what truly matters: a perfect balance of nature, serenity, and an atmosphere that pays homage to local legacies.
Located less than two hours from Cancún International Airport and under 30 minutes from the new Tulum airport, NABOA Hotel is an exclusive property that redefines luxury through authenticity and thoughtful simplicity—stripped of excess and centered on the essential.
Its architecture engages in an organic dialogue with the surrounding mangroves through pure-lined structures crafted with traditional techniques such as chukum—a terracotta-toned finish inherited from the Maya—accented with wood, stone, and tropical vegetation.
The conception of NABOA Hotel brought together Jaque Studio, led by Mexican architect Jesús Acosta
—an expert in projects throughout the Yucatán Peninsula—and the Australian firm Studio Wenden, responsible for the artistic direction, interior design curation, and furniture design and production.
The interior atmosphere is a kaleidoscope of craftsmanship and contemporary sensibility: Oaxaca-made rugs, ceramics by Escarabajo, lighting by Nuumbra, textile works by Caralarga, and bespoke wooden furniture that evoke intimate, sensory-driven luxury.
The property’s main volume invites guests to reconnect with the outdoors through a lounge covered by a double-height pergola, furnished with generous sofas and a library that is home to exceptional art editions. From this space, the transition to the garden, pool, solarium, and suites unfolds naturally—almost as if choreographed.
NABOA Hotel ensures rest and privacy with only ten suites in three distinctive formats: The Nest, 61 m² with a private terrace; The Tropical, 85 m² including a living area, private terrace, and indoor and outdoor showers with a bathtub; and The Pavilion, 112 m² featuring a mezzanine, two bedrooms, living area, and terrace. Each space invites guests to a contemplative retreat where time seems to slow down.
A stay at NABOA Hotel is an invitation to realign one’s priorities around absolute well-being. Yoga sessions, deep relaxation practices with sound bowls, and barré classes shape a wellness program designed to restore body and mind. The experience is complemented by treatments such as the Mayan massage, inspired by pre-Columbian wisdom.
The hotel expresses its gastronomic savoir-vivre through LU_LO, a tribute to the encounter of Mexican culinary heritage and international techniques. Guided by chef Carlos Bordonave, the menu evolves throughout the day with seasonal ingredients transformed with finesse.
To begin the morning, the menu features different Fruit & Bowls, classics such as chilaquiles with red or green salsa, local cheese, fried egg, and a choice of skirt steak or sautéed mushrooms, buttermilk pancakes with fresh berries, and a varied selection of omelettes. At midday, for lunch, guests can enjoy snacks such as Guac & Chips —homemade corn chips and guacamole— and the Tuna Tostada with avocado spicy mayo, cucumber, and onion; as well as dishes like the Korean Chicken Burger, made with gochujang sauce, mixed greens, pickles, and house-made fries, or the Pumpkin Flower Tacos, featuring blue corn tortillas with tempura pumpkin flower, goat cheese, and microgreens. In the evening, a three-course dinner menu highlights seasonal ingredients and contemporary flavors. To end on a sweet note, dessert options include Classic Churros with warm dulce de leche, toasted coconut ribbons, and vanilla ice cream, or the house-made Crunchy Brownies with toasted meringue, olive oil ice cream, and aromatic cocoa powder.
Mixology deepens this refined identity with signature creations by Koki Yokoyama, winner of World Class Mexico 2024 and celebrated for his originality. Must-tries include the NABOA cocktail with gin, grapefruit, white wine, soda, and hoja santa; the Maíz Colada with mezcal, pineapple, coconut, and corn liqueur; and the Mango Spice Manhattan with bourbon, mango curry, and vermouth.
To complete the stay, the concierge curates personalized itineraries, from cenote expeditions and archaeological site visits to aquatic activities with specialized providers.
NABOA Hotel Tulum, a global concept with a local soul, marks the beginning of a hospitality philosophy that transcends the traditional. As the brand’s first property in the Riviera Maya, it anticipates future destinations where nature inspires a new romanticism of rest for contemporary nomads.
