WGY just returned from an extremely very fun filled weekend at the amazing new Thompson Playa del Carmen. We were so pleasantly surprised with what Thompson Hotels has done with this property. First off, the hotel is absolutely gorgeous and the service was completely on point and perfect. 0 complaints which is rare with a new property. We were even more surprised that the flight from Miami was only 1 Hour and 15 Minutes and we were already there in paradise! What a great weekend getaway!
The newly debuted, first-of-its-kind boutique hotel in Playa del Carmen, lures guests with a diverse collection of stellar dining and imbibing experiences at both its main hotel, positioned on lively La Quinta Avenida, and the more relaxed, exclusive Beach House, located a few blocks away, steps from the Caribbean Sea shore. Executive Chef Pedro Abascal, a native of Mexico, leads each distinct restaurant concept at both properties, including: CATCH Playa del Carmen, the first Mexican outpost of the famed New York City-based sea-to-table dining and nightlife concept, CATCH; Cinco, a Mexican-inspired casual eatery located on the Rooftop opposite of CATCH; and C Grill, the beachfront, Mediterranean-infused restaurant adjacent to the Beach House. We were blown away by this property and we highly recommend for a weekend getaway, honeymoon, extended vacation and more. Playa Del Carmen is a destination that has so much to offer and at the Thompson being in the center of it all, we were IMPRESSED to say the least.
CATCH Playa del Carmen
Located on the hotel’s breathtaking Rooftop, CATCH conjures a sophisticated beach-chic feel, blending the restaurant’s signature turquoise touches and breezy outdoor terrace to create the ultimate dining oasis. Guests can feast in the covered, open-air dining room or on the terrace, perched at the edge of the Rooftop overlooking downtown Playa and the Caribbean Sea. For an even more intimate experience, diners can reserve the 525 sq. ft. private dining alcove. Dramatically lined with a floor-to-ceiling wall of turquoise and silver fans, the private dining room’s unique design feature has proven to be a coveted photo opportunity since the restaurant’s opening.
Open for nightly dinner service, stand-out menu items at CATCH are a mix of favorites from the NYC flagship restaurant as well as dishes unique to the Mexican locale, including the restaurant’s Signature Cold Items, such as the Tartar Trio, Truffle Sashimi and Toro Tartar; as well as its selection of sushi rolls, such as the MRC Roll made with seared tuna, shrimp and ponzu butter; Hellfire Roll made with spicy tuna two ways, green apple, and balsamic vinegar; and Salmon Belly Carpaccio, made with watercress, pickled onion and wasabi ponzu. Popular entrees include Crispy Chicken, Herb Roasted Catch of the Day, and Picana, made with beef, charred spring onion, chimichurri, roasted potato, and kabayaki sauce. Also featured on the menu is a delectable selection of accompanying side dishes, such as Charred Cauliflower, Parmesan Truffle Fries and Lobster Mashed Potatoes. The eclectic dessert menu rounds out the dining experience, featuring the ‘Hit Me’ Chocolate Cake, a liquid ‘klondike’ with roasted white chocolate ice cream, brownie and devil’s food cake; Sticky Coconut Cake with coconut water sorbet, mango sauce and braised pineapple; and S’mores Pizza, complete with burnt marshmallow ice cream, and milk and dark chocolate.
The beverage menu features a number of Mexican-inspired cocktails utilizing native ingredients, including the signature Catch Me! cocktail, made with gin, passionfruit, lemon grass, rosemary and lime; the Kali, made with a jalapeno-infused tequila blanco, fresh-squeezed orange and lime juices, and agave nectar; and La Playa de la Reina, made with white rum, Kahlua, pineapple, and Mayan vanilla.
When dinner service ends, nightlife heats up on the hotel’s buzzing Rooftop as CATCH seamlessly transitions into an eclectic music space featuring nightly entertainment from both local and internationally-renowned DJ talent. The Rooftop also features special performances on holidays and for marquee cultural events. This past New Year’s Eve, CATCH was home to a myriad of celebrity appearances, including DJ Steve Aoki and NAS.
Cinco is the hotel’s Mexican-inspired casual restaurant, serving breakfast and lunch daily, and brunch on the weekends. The open-air restaurant and bar’s design is inspired by honey, which Chef Pedro sources from nearby Tulum. The unique honeycomb-shaped ceiling complements the beehive-inspired, rattan swinging lanterns above the dining tables. The elevated dining area just off the edge of the infinity pool offers even more captivating views of downtown Playa and the Sea.
For breakfast, Cinco offers a delicious fresh smoothie menu, which includes Berry Nectar, made with banana, blueberry, orange and agave nectar; Ginger Girl, made with strawberry, ginger, banana, orange and organic Tulum honey; and Playa Cao, made with papaya, banana, amaranth, cacao nibs, and cinnamon. For a heartier breakfast, the Chilaquiles, made ‘red’ or ‘green’ with sour cream, cojita cheese, onion and radish; Thompson Green Eggs, made with poached eggs, raw green salsa, cured nopales, Valladolid dry chorizo and quelites; and Pan-Crusted Brioche French Toast with cured plums, lemon requeson and maple syrup are among guests’ favorites.
Signature menu items during lunch service include Samurai Tacos made with grilled local fish, Oaxaca cheese, bayo beans, avocado and chipotle; Lobster Tostada with guajillo, bayo beans and pickled onion radish; and Daily Ceviche, prepared with the fresh catch-of-the-day and locally-sourced vegetables and herbs.
The rooftop also features indigenous landscaping and greenery, including a chef’s garden and ‘living wall.’ Both rooftop restaurants are in high demand for private parties, corporate events and weddings.
C Grill, a dining concept unlike any other in Playa del Carmen, is a casual, beachfront restaurant, serving breakfast, lunch and dinner daily. Offering light, Mediterranean-inspired cuisine, Chef Pedro serves up shareable dishes, such as the Mezze Plate with house-made hummus, babaganoush and pita; the Heirloom Tomato Salad, made with fresh tomatoes sourced from nearby Tulum; and a fresh Catch of the Day, caught just offshore each morning by Chef Pedro and his team of local fishermen, and carefully cooked over the restaurant’s rustic, open, wood-fired grill. Mezcal tastings, hand-crafted cocktails, and locally-made tequilas and beer perfectly complement each meal, which are best topped off with locally-sourced chocolate or a cup of Cobalto coffee, made with beans from local farms in Chiapas, Veracruz and Tabasco.
The Beach House produces weekly activations for guests to enjoy an authentic Mexican experience with cutting-edge music, and tantalizing cocktails and cuisine, all set against the picturesque backdrop of the Caribbean Sea. Weekly events include a ‘make-your-own-ceviche’ class with Chef Pedro, who teaches guests how to create delicious ceviche, made with fresh-caught fish and local citrus; a homemade sangria workshop, led by Consulting Mixologist Omar Dorantes; and oyster shucking and tastings. Chef Pedro even offers a “Catch of the Day” program where guests can join him on an interactive excursion with local fishermen where he catches fish offshore to be grilled or made into ceviche or sushi for dinner.
For an ultra-exclusive dining experience, guests are invited to experience Privada House, a social culinary affair personally hosted by Chef Pedro. The interactive dining event allows guests to see and learn firsthand about the cuisine Chef Pedro and his culinary team prepare. From tasting the Catch of the Day to pairing dishes with exclusive wines grown from Chef Pedro’s very own vineyard in Baja, Mexico, the culinary journey at Privada House will ensure memories to last a lifetime. Live music including exclusive DJs and electronic violinists will also set tone for the magical evening.
About Thompson Playa del Carmen
Thompson Playa del Carmen debuted in November 2015 as the first luxury lifestyle hotel in Playa del Carmen, complete with two locations, each offering a distinct experience and vibe. Both locations showcase the creative talents of lauded Mexican architecture firms AS Arquitectura and Sejio Peon, along with notable designers Niz + Chauvet, who together fused mid-century Mexican accents with vivid geometrics in natural wood, tile and stone to create a 1950s-inspired, glamorous Mexican oasis. The 92-room main hotel is ideally located on lively La Quinta Avenida — Playa’s two-mile, pedestrian-only thoroughfare featuring a large selection of shopping, dining and entertainment options — and Calle 12, which boasts the best bars and nightclubs in Riviera Maya. Perched atop the main hotel’s expansive, 30,000-square-foot rooftop is CATCH, the first Mexican outpost of New York City-based EMM Group’s popular dining and nightlife concept, and Cinco, an authentic, Mexican-inspired restaurant, along with a meandering infinity pool with island perches and in-water loungers, and 360-degree views of downtown Playa and the Caribbean Sea. Located just a few blocks away, the more intimate, oceanfront Beach House features 27 luxury guest rooms and suites, an exclusive pool, private cabanas and oceanfront restaurant, C Grill, and a plethora of seaside activities, including stand-up paddleboarding, diving and beachfront yoga.
We are so excited that we were able to experience this gem and now with our amazing partnership with the amazing Playa Del Carmen and the Thompson Beach House, we are able to offer our clients the best offers yet. Enjoy Playa Del Carmen and remember to give us your feedback!
WGY LUXURY PRIVILEGES AT THOMPSON PLAYA DEL CARMEN
- 20% off of the BAR Rate
- $100 resort credit one time per stay per room
- American Breakfast for 2 daily ($35 value daily)
- Early check in and Late check out (upon availability)
- Upgrade to higher category room (upon availability)
To inquire about booking a reservation at the Thompson Playa Del Carmen or the Thompson Beach House Playa Del Carmen, with the above mentioned Luxury Privileges, Please Visit: