"Tulum's most atmospheric jungle table: a treehouse-style room on Boca Paila where the kitchen, associated with chef Diego Hernandez of Corazon de Tierra, cooks wood-fired modern Mexican, the wild mussels and venison the plates to seek."
Mur Mur sits in a treehouse-style room above the jungle on Carretera Boca Paila, next to Hartwood in the Tulum Beach hotel zone, and has been open since 2015. Its modern Mexican cooking is associated in published reviews with chef Diego Hernandez Baquedano, known for Corazon de Tierra in Valle de Guadalupe, which has ranked among Latin America's 50 Best Restaurants. The kitchen works over a brick-oven grill with local produce.
For the wider field see the Tulum dining guide.
The menu mixes Baja and Yucatan influences over wood fire: wild mussels, Yucatan-style pork and a venison chop are the plates reviewers single out, alongside scallop ceviche, chocolate clams and roasted cauliflower. The cooking leans on local, high-quality ingredients and open-flame technique rather than heavy sauces. The menu shifts with what the area offers through the season.
See more of the city's notable tables in the Tulum guide.
The room is the draw: a treehouse-like deck set into the jungle canopy overlooking the greenery, lit for a long, slow dinner. It pairs a proposal or an anniversary with the sound of the jungle rather than a quick meal, and tables are limited. Reservations are taken one to two weeks ahead for peak season, so book ahead.
Order across the fire: the wild mussels, the venison chop and the Yucatan-style pork, with scallop ceviche to open. Plan to spend from about 35 dollars a head and up depending on the night's plates and wine. For other options, see the notable tables across Tulum.
Mur Mur suits a proposal, a first date or an anniversary: a treehouse-style room in the jungle canopy built for a long, slow dinner above Boca Paila. See more proposal tables and the Tulum dining guide.
Not for a quick casual lunch or a budget beach taco: Mur Mur is a treehouse-style jungle dining room built around a long, wood-fired dinner, with limited tables and pricing in the upper tier for Tulum.
Mur Mur's modern Mexican cooking is associated in published reviews with chef Diego Hernandez Baquedano, known for Corazon de Tierra in Valle de Guadalupe, which has ranked among Latin America's 50 Best Restaurants. The kitchen works over a brick-oven grill with local produce, mixing Baja and Yucatan influences across plates like wild mussels, Yucatan-style pork and a venison chop.
Mur Mur is on Carretera Boca Paila at about Km 7.5 in the Tulum Beach hotel zone, Quintana Roo, Mexico, next to the restaurant Hartwood. It sits in a treehouse-style room set into the jungle canopy, a short distance from the beach hotels along Boca Paila. Tables are limited, so reservations one to two weeks ahead are advised, especially during the high season.
Order across the wood fire: the wild mussels, the venison chop and the Yucatan-style pork are the plates reviewers single out, with scallop ceviche or chocolate clams to open. The menu shifts with the season and local produce, so ask what is best on the night. Plan to spend from about 35 dollars a head and up depending on plates and wine.
Mur Mur is known for its setting and its wood fire: a treehouse-style dining room in the jungle canopy above Boca Paila, serving modern Mexican plates over open flame. The cooking, associated with chef Diego Hernandez Baquedano of Corazon de Tierra, leans on local ingredients across dishes like wild mussels, venison and Yucatan-style pork. It has been a Tulum Beach fixture since 2015.
Via murmurtulum.com - Tulum Beach
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