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Banquetes en Playa Maroma — Menús gourmet, canapés y eventos

Servicio completo de alimentos y restaurante para eventos en Playa Maroma: comidas y cenas gourmet emplatadas, canapés a bordo de los catamaranes y banquetes para bodas y celebraciones privadas.

Aerial panoramic view of a beachfront resort with tiered white buildings, a pool and landscaped grounds beside a white-sand beach and a marina full of yachts and catamarans on turquoise water.

Una buena comida convierte una salida a Maroma en una celebración, y la cocina del lugar se encarga de todo, desde comidas casuales en la playa hasta cenas gourmet de varios tiempos y servicio completo de banquetes. Los chefs emplatan platillos refinados como pescado en costra de hierbas sobre salsa coral, pastas rellenas y tierno lomo asado, y preparan canapés, shots de ceviche y bocadillos que pueden servirse a bordo de los catamaranes. Ya sea una recepción de boda, un aniversario o una fiesta privada de grupo sobre la arena blanca, el equipo organiza los menús, el servicio de bar y montajes de mesa elegantes. Cuéntanos cuántos serán y sus gustos y diseñamos el menú para tu día en la Riviera Maya.

   Luxury Yacht charter, renta de yate, lancha o catamarán en Cancún


Servicios de alimentos y restaurante en la Playa de Maroma a orillas del mar turquesa.



La Playa de Maroma cuenta con restaurantes de diferentes tamaños para atender a grupos privados de cualquier tamaño. Un área en la playa que permite montar mesas, escenario y todo lo que pueda requerir su evento en un lugar con un ambiente extraordinario y la tranquilidad de Playa Maroma.

Un paisaje alrededor que lo cautivará, con tranquilidad, aguas calmas y turquesas y un servicio de la calidad que Usted espera.

Canapes, Platillos, Cocteleria, Menu de 3 tiempos, Carnes, pescados, Aves y postres

Gourmet plated dish on a square white plate against a black background: a fish or chicken portion in orange-pink sauce topped with sprouts and julienned carrot, garnished with a green oil drizzle. Fine-dining presentation.

Minimalist fine-dining dish in a deep white bowl: a single round ravioli in light brown sauce topped with a tall tuft of green micro-greens, set against a black background. Elegant restaurant plating.

Fine-dining appetizer served in a deep white bowl: a round pastry or dumpling in brown sauce crowned with a tall tuft of green herbs and micro-greens. Photographed in dim restaurant lighting.

Seafood ceviche or salad served in a tall shot glass with a red-rimmed edge, garnished with two curved fried plantain or tortilla chips. Set on a white plate dusted with spice; a coffee cup sits behind on a dark table.

Artistic fine-dining plate on white square dish: a small yellow potato cylinder, arugula leaves, thin dark chips, and dots of orange and brown sauces artfully scattered. Dark background, dim restaurant lighting.

Plated main course on a large square white plate: a fish fillet topped with a white quenelle, sprouts and julienned carrot, sitting in orange-pink sauce with a bright green herb-oil swirl. Fine-dining presentation on a dark table.

Plated dish on a round white plate: sliced roast beef or lamb topped with fresh arugula and green salad, beside a quenelle of yellow puree, with balsamic and herb-oil drizzle. Fine-dining restaurant presentation.

 







Fine-dining appetizer served in a deep white bowl: a round pastry or dumpling in brown sauce crowned with a tall tuft of green herbs and micro-greens. Photographed in dim restaurant lighting.

Seafood ceviche or salad served in a tall shot glass with a red-rimmed edge, garnished with two curved fried plantain or tortilla chips. Set on a white plate dusted with spice; a coffee cup sits behind on a dark table.

Artistic fine-dining plate on white square dish: a small yellow potato cylinder, arugula leaves, thin dark chips, and dots of orange and brown sauces artfully scattered. Dark background, dim restaurant lighting.

Plated main course on a large square white plate: a fish fillet topped with a white quenelle, sprouts and julienned carrot, sitting in orange-pink sauce with a bright green herb-oil swirl. Fine-dining presentation on a dark table.

Plated dish on a round white plate: sliced roast beef or lamb topped with fresh arugula and green salad, beside a quenelle of yellow puree, with balsamic and herb-oil drizzle. Fine-dining restaurant presentation.