Eric Werner and Mya Henry traded their high-octane New York lives for a visionary restaurant on Mexico's Yucatán Peninsula. Hartwood thrives in the open air—no walls, ceilings, or electricity. Their pristine, fire-cooked dishes mesmerize with pure, enchanting flavors.
During a Tulum vacation, Eric and Mya fell for the region's raw beauty. What if they skipped the airport turn? That spark ignited their escape from New York's frenzy, turning dreams into Hartwood's reality.
Hartwood nestles in nature without a roof. Cooking happens over open flames in a simple setup. 'Our recipes echo a common mantra: begin with top ingredients needing minimal fuss,' the chefs explain. 'But literal simplicity falls short. Our thoughtful restraint layers depth, letting fresh purity shine against sophisticated flavor harmonies.'
This month, the Dutch book The Kitchen of Hartwood (€29.95 via AKO) launched. Santé dives deeper into this extraordinary spot with recipe previews. We're sharing their standout ceviche recipe online now.
Hartwood welcomes diners Wednesdays through Sundays. Visit the Hartwood website for details. Dreaming of a visit? Reservations fill fast—book ahead.
