View of Rosewood Mayakoba's Zapote Bar with lounge furniture, mismatched tables and chairs of wood and stone are spread before a bar

THE JOURNEY STARTS HERE

Zapote Bar is a love letter to the Yucatán, its products, culture and people. Created and operated by Rosewood Mayakoba under the leadership of Juan Pablo Loza, Zapote's guiding principles are gracious service and delivering quality cocktails using Mayan ingredients, tools, and techniques.

Savour The Sazón

DAY TIME

Zapote's indoor-outdoor atmosphere invites guests to linger and lounge in a living room-like setting while enjoying craft beers, wines, and refreshing cocktails with small plate dishes and snacks.

Where The Path Becomes The Journey

HAPPENINGS

Zapote Bar's sound evokes positive energy in a shabby chic atmosphere. Take an instant vacation with a curated playlist of upbeat Latin-infused vibes designed to keep your spirits high from day to night.

Indulge Freely

Night time

Zapote seamlessly transitions from day-to-night enveloping visitors in a diverse tapestry of spaces where sleek design convenes with nature for an intimate or celebratory experience. A full dinner menu is available along with a craft cocktail selection showcasing signature and classic creations for a bespoke journey.

HOURS

Open Daily: noon to midnight

CONTACT

+52 984 875 8000 mayakoba.concierge@rosewoodhotels.com

Unmistakably Mexico

Showcasing hand-crafted spirits, Zapote celebrates artisanal producers and sources from local small-scale farms to create cocktails that are at once familiar and nuanced for both casual and discerning drinkers. The food reflects the diverse culinary heritage of the Yucatán Peninsula including Middle Eastern flavors with a special focus on live-fire cooking.

Gallery

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DISCOVER

LA FAMILIA

Juan Pablo Loza

Director of Culinary Operations

Juan Pablo brings more than 15 years of award-winning culinary experience to Rosewood Mayakoba in his role as Director of Culinary Operations. Recognized by the government of Mexico as an Ambassador of Sustainable Seafood, Juan Pablo is also a certified Seafood Watch Partner with the acclaimed Monterey Bay Aquarium.

Joshua Monaghan

Mixology Director

Born and raised in Léon, Guanajuato, Joshua Monaghan spent the majority of his career creating cocktails between the Yucatán Peninsula and Mexico City. Prior to his appointment, Joshua spent three years at Fifty Mils, the innovative cocktail concept at Four Seasons Hotel Mexico City that is consistently recognized as one of the best bars in the country. Throughout his career Joshua has built a reputation for precision, craft, and creativity and won cocktail competitions including Tornea Telampago de Cocteleria, XXV Juegos Gastrohoteleros, Havana and Cocktails Online Tournament by Cointreau, 2020. He has been recognized as a one of Mexico’s Best Bartenders by the Bartenders Awards. As bar director at Rosewood Mayakoba, Joshua works closely with culinary director Juan Pablo Loza and is most notably focused on overseeing the cocktail program at Zapote Bar, the property’s chef-driven cocktail destination that opened in early 2021.

Fátima Fierro

Restaurant Manager

The pleasure of food, family tradition and restaurants run through Fátima's veins. A Baja California native, she has called Rosewood Mayakoba her home for 10 years. Best known for her passion for and mastery of hospitality management, with immaculate attention to detail and an innate ability to spot new trends and generate fresh takes on our sense of place.

Alejandra Benitez

Restaurant Assistant Manager

Born and raised in Mexico City, Alejandra has called Rosewood Mayakoba home for the past seven years, where she now holds the role as restaurant manager at Zapote Bar. Alejandra works closely with bar director Joshua Monaghan and culinary director Juan Pablo Loza to oversee operations at the new chef-driven cocktail destination and ensure the resort’s warm Mexican hospitality is seamlessly translated throughout the space. For Alejandra, Zapote Bar is not only a beautiful bar to enjoy innovative craft cocktails, but it’s an opportunity to tell the story of the Yucatan’s rich culinary and cultural history.

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