Exploring Sustainable Gastronomy at One&Only Mandarina

Discover how the chefs at One&Only Mandarina are skillfully blending culinary artistry with environmental consciousness in this stunning resort.

On my first evening at One&Only Mandarina, located 40 miles north of Puerto Vallarta, I dined at Carao, which showcases innovative culinary interpretations inspired by local flavors and sustainable practices.

The restaurant, helmed by Jesús Durón, features an open kitchen where the focus is on using the finest ingredients with minimal intervention. For instance, a sheaf of seaweed “chicharrón,” served with sea urchin and pico de gallo, captivated my senses with its representation of coastal freshness.

Unique Accommodations with Environmental Respect

The philosophy of sustainability is reflected throughout the resort. I embarked on a short hike to admire the resort’s 500-year-old higuera blanca, or white fig tree, intentionally preserved during construction to maintain the balance of its ecosystem. Moreover, the expansive 27,000-square-foot spa is designed with open terraces to seamlessly integrate with the surrounding forest, emphasizing the resort’s commitment to environmental stewardship.

My villa showcased stunning auburn cumaru wood and volcanic stone sourced directly from the property. The architecture is designed to minimize environmental impact, allowing guests to enjoy breathtaking views framed by lush vegetation. From my private plunge pool, the tranquility of nature was amplified, creating an immersive experience that connected me with the beauty of the coastline.

Exceptional Dining Highlighting Local Ingredients

The restaurants at One&Only Mandarina embody the resort’s sustainable ethos, with menus that honor the rich culinary heritage of Nayarit. At the seafood-focused Jetty Beach Club, I indulged in fresh raw clams, sourced from nearby fisheries. Each dish reflects a thoughtful balance of creativity and respect for the local environment.

At Alma, executive chef Olivier Deboise highlighted local catches with innovative dishes that celebrate the area’s marine resources. His approach emphasizes collaboration with local fishermen, demonstrating a commitment to sustainability while providing guests with exceptional dining experiences.

Embracing Change and Sustainability

As ocean conditions shift and culinary landscapes evolve, Deboise aims to raise awareness of these changes through his menu. He believes that dining at One&Only Mandarina offers guests an opportunity to reflect on the environmental shifts occurring in their own communities.

During my final evening, I sipped on a curated selection of natural wines at Alma while watching a magnificent sunset over the horizon, a perfect ending to my eco-conscious escape.