Bagatelle brings the generous flavors of the French Riviera to your plate.

A signature menu

Created by Rocco Seminara & Marco Estrada

Signature dishes

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 Estrada

Executive 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.

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