Bagatelle brings the generous flavors of the French Riviera to your plate.
Signature Dishes
Pizza Romaine with fior di latte from Lecce, Cacio & pepe, truffée
Roman pizza with fior di latte, truffled Cacio e Pepe
La Parmigiana, mozzarella di Bufala, crème de parmesan
Eggplant Parmigiana, mozzarella di Bufala, parmesan cream Parmigiana, mozzarella di Bufala, crema de parmesano
Crêpes dentelles, crème légère au rhum ambré, Dulce de Leche
Crêpes dentelles, light cream with amber rum, Dulce de Leche
Marco Estrada
Executive ChefMexican 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.