AMATTE Wellnest Community is the newest lodging proposal in San Miguel de Allende, Guanajuato. The purpose of the property is to transmit a state of well-being to guests from the moment of their arrival. The facilities have an intrinsic sense of sustainability, being built under the direction of Japanese architect Shinji Miyazaki and using sustainable materials mainly based on chukum, a limestone-based stucco mixed with resin from native Yucatan trees.
The property’s HACMANS restaurant has been carefully designed by renowned chef Drew Deckman, who, in addition to being awarded a Michelin star, implements sustainability as the guiding force of all his creations, harmonizing gastronomy with the hotel concept. HACMANS’ sustainable farm-to-table menu is completely wood-fired.
With the guidance of Deckman, the restaurant transforms conscientiously chosen ingredients to create unique experiences using the power of nature as its main tool: the wood fire. There, fresh cuts of meat are cooked, as well as vegetarian and vegan creations, to offer a unique gastronomic experience from the terrace, where the main objective is to provide a warm and pleasant service.
Some of the unmissable dishes are oysters from Baja California, perfect for the season, as well as the lamb with mashed sweet potatoes and potato cake with cheese, or the classic Amatte Burger, with ribeye, French fries and homemade bread. Another favorite is the 16 oz ribeye Sonora style, with potato mousseline, asparagus and mushrooms. In each of these dishes, diners will notice that cooking with wood makes a difference in the flavor that characterizes HACMANS’ cuisine.
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