OUR CENTER

The kitchen.

Ask guests what they remember about a retreat at Lunita and the food comes up unprompted, which is strange for a page with no menu on it. That's deliberate. There is no fixed menu here, because the menu doesn't exist until your retreat does: every week's food is designed in conversation with the retreat leader, and around every single guest's intolerances and allergies. This page explains how that works.

Colorful spread of fresh-cut jicama and papaya on decorative plate alongside traditional Mayan bowls of prepared dishes on striped textile runner. Jungle retreat dining setup showc

Why there's no menu on this page

IN SHORT

Lunita publishes no standard menu because every retreat's food is personalized twice over: first to what the retreat leader wants the week to offer (the style, the spirit, the rhythm of the meals) and then to each guest individually, with allergies and intolerances handled person by person, without fuss. A printed menu would only describe someone else's retreat.

How your menu
gets designed.

The process

It starts before you arrive. the chef we select for your retreat works with the retreat leader on what the food should be for this particular week (fully plant-based or with meat and fish, light or abundant, familiar or adventurous) and the menus are agreed before the first guest lands.

Then the guest list shapes it further: every dietary need, allergy, and intolerance collected in advance and built into the plan, so nobody at the long table is eating a lesser version of dinner. Vegan, vegetarian, pescatarian, gluten-free, and meat-based needs all live at the same table here, served as one meal, not a main dish plus apologies.

Lunita's chef is present for the retreat's entire duration, cooking to the agreed menus and times. The kitchen runs on your retreat's schedule, not the other way around.

What the food
is made of.

The ingredients

Fresh, local, and seasonal. Lunita's chef sources from the farms of the Riviera Maya, and the cooking follows what the region is actually growing, so the food changes with the season the way the jungle does. Pure water comes from the cenote beneath the property, and unlimited drinking water is always available by the restaurant.

Meals are served at the dining pavilion: roofed for the rain, open on every side, one long table where the whole retreat eats together. It's the space guests linger in longest. The pavilion, and everything around it →

One excursion belongs
to the kitchen.

One excursion

For the retreats that want one delicious detour: the tacos tour of Puerto Morelos: authentic tacos, the coastal town, an evening guests mention in reviews more than we expected. Ask for it when the menu conversation happens.

Questions about
the kitchen.

Common questions

Can the kitchen handle serious allergies and intolerances?
Yes. They're collected from every guest before arrival and designed into the menu itself, not worked around at the table. Tell us everything; the kitchen plans for it person by person.
Can a whole retreat be vegan or vegetarian?
Entirely. If the leader wants the week fully plant-based, the kitchen is fully plant-based that week. Equally, retreats that want meat and fish get them, locally sourced like everything else.
Who decides the menu: the leader or the kitchen?
Together. The leader sets the intention and the style; the chef we select for your retreat translates it into the week's meals and adapts it to the guest list. Nothing is served that wasn't agreed.
Can I see a sample menu before booking?
There isn't a standard one to show, and that's the feature, not a gap. On the design call, the food conversation happens early, and your retreat's menus are agreed in writing before you arrive.

Where to go next.

The space the food lives in · The whole property · Start the menu conversation