In a world where uniformity is seemingly around every corner, Wild stands out from the pack. Nestled within the jungle of Tulum, this setting blends striking modern and rustic elements with lush nature. American Chef Norman Fenton is the brains behind the contemporary dishes, offered à la carte or as tasting menus. Begin with an appetizing vegetarian dish such as the crispy avocado with sikil pak, pico de gallo and oxalis before moving on to main dishes where quality ingredients shine. Excellent fish is seen in seafood plates like Campeche prawns or sea bass wrapped in hoja santa leaf. For dessert, a coconut granita with passionfruit, almond coco-crunch, lime and fresh mango is as refreshing as the open-air setting.