The story
Woodend by Curtis Stone sits on the beachfront of the Riviera Maya, inside the Belmond Maroma resort. It is a live fire restaurant recognized by the Michelin Guide for its dedication to quality. The name carries layered meaning: it refers to a place in Australia where Chef Curtis Stone’s family nurtures a farm, and at Maroma it signifies where the jungle meets the sea and the wood that ends up firing the grill.
The kitchen centres on wood-fired grilling, a technique that adds drama and flavour to sustainable fish and meat. The contemporary menu also features freshly caught seafood paired with vibrant Latin marinades, signature sauces, and spice blends. Plant-based options celebrate produce grown in Mexico. Signature dishes include Grilled Blue Shrimp with green mango, apple, daikon, and charred almonds; Oyster Crudo with a pineapple mignonette and lemongrass; Mayan Rice with maitake mushrooms; and a Semifreddo with pistachios and Mayan chocolate. An interesting wine list and outdoor seating complete the experience.
Chef Curtis Stone is a Michelin-Star restaurateur whose cooking lets ingredients speak for themselves. He is renowned for his live fire technique, cooking over an open flame to create a distinct, vibrant flavour. At Woodend, he brings that philosophy to the Riviera Maya, working with local farmers and fishermen whose produce forms the heart of the cuisine.
The dining room, designed by Tara Bernerd & Partners, sits under a traditional Palapa roof with a bamboo ceiling, bringing natural warmth. Gently curved banquette seats and eclectic cane chairs anchor the space, while an onyx-clad open kitchen offers glimpses of the chefs at work. The tessellated floor mixes glazed Saltillo terracotta mosaic tiles within a border of dark stone. The result is a setting that feels both relaxed and refined, matching the restaurant’s ethos of luxurious simplicity.
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