Four Seasons resort Punta Mita begins construction on new dining concept

Four Seasons Resort Punta Mita, a luxury resort along Riviera Nayarit, has announced the start of construction on a new dining destination – Dos Catrinas – set to debut this December. Replacing the resort’s signature restaurant Ketsi, the new Dos Catrinas concept will marry Mexico’s past and future with a new experience set in a modern, reimagined space.

“Riviera Nayarit has long been an oasis for travellers in search of a luxury seaside escape seasoned with authentic cultural experiences,” explains John O’Sullivan, general manager, Four Seasons Resort Punta Mita. “Dos Catrinas is the perfect marriage of Mexico’s rich history and modern regional cuisine served in Punta Mita today, and we look forward to offering a new magical culinary experience for our guests.”

Designed by Colombian architect Saul Sasson, Dos Catrinas will bring together Mexico’s traditional culture, urban lifestyle and history in a two-story space with ocean views. The ground level will feature the main restaurant and bar while the second level upstairs will offer guests a livelier atmosphere with a second bar and lounge area. The 5,383ft² venue will feature locally-inspired design elements including copper lamps, black clay, huanacaxtle wood and locally woven textiles. The venue will accommodate up to 278 guests.

The name Dos Catrinas is derived from one of the most prominent references in Mexican iconography: La Catrina. The new restaurant’s dual offering of both dining and social spaces will seek to mirror Mexico’s approach to life, further honouring the region by using construction materials, furniture and accessories sourced locally.

Four Seasons Resort Punta Mita already offers a variety of culinary options for guests to experience including casual seafood-centric fare at Bahía by Richard Sandoval, contemporary Asian-inspired cuisine at Aramara, poolside dining at the adults-only Tamai Pool Bar, and light bites and drinks at The Shack Bar.

Inspired by a commitment to fresh, local ingredients and a desire to cater to an array of healthy lifestyles, the resort also recently partnered with vegan chef Leslie Durso to create new plant-based offerings at Aramara and Bahía by Richard Sandoval.