Bagatelle brings the generous flavors of the French Riviera to your plate.
Carpaccio de bar "façon tonnato", câpres croustillants
Carpaccio of sea bass, tonnato style, crispy capers
Ravioles "Del Plin" au Castelmagno mijotés à la truffe de saison
Tiny ravioli del Plan from Castelmagno, simmered with seasonal truffle
Pizzetta au chocolat Jivara, noisettes caramélisées
Jivara chocolate pizzetta with caramelized hazelnuts
Marco EstradaExecutive Chef
Mexican Executive Chef Marco Estrada has worked in some of the world’s most illustrious kitchens, including the Hotel de Paris in Monte Carlo, The Hotel Plaza Athenée in Paris, and Anahuacalli in Paris’s Latin Quarter. He has served as a judge in the Latin American qualifying round for the Pastry World Cup, and participated in various culinary competitions, including Chef of the Year. Passionate about cacao cultivation, local cuisine and seasonal products, we are proud to have Executive Chef Marco Estrada at the helm of Bagatelle Tulum, where he fuses traditional, local ingredients with luxury items like white truffle and lobster.