Carolina, St. Regis Punta Mita Signature Restaurant
About Carolina Restaurant
Honored with prestigious AAA Five Diamond Award, Carolina features fresh seafood and a mosaic of culinary styles from the Mediterranean along with accents of Punta Mita’s own distinctive flavors, this epicurean destination captures the resort’s uncompromised style and promises a memorable experience for even the most discerning palate.
Signature dishes include Caribbean Lobster, a tender lobster roasted with spices and served with fennel mousseline with a touch of Papantla vanilla and coriander vinaigrette and the Canelón, a stuffed artichoke with lobster, foie gras and truffle.
With breathtaking views, an inviting bar and a romantic outdoor terrace, the restaurant provides a perfect variety of settings for cocktails as well.
Exquisite in every detail, the restaurant's design is both inviting and comfortable. The polished decor emphasizes lush black and white velvety textures with silver accents. Handcrafted lamps throughout Carolina are covered in small, round pieces of Mother of Pearl. In addition to casting a soft luminous glow, the precious pearls create a peaceful sound as soft breezes rustle the lamps.
Guests may also reserve a private dining room in the restaurant. Each dining experience at Carolina is underscored by the flawless bespoke service that defines The St. Regis Punta Mita Resort's every amenity.
About the Chef Sylvain Desbois
One of the most promising young chefs of French cuisine came to Mexico a couple of years ago with the willingness to learn and share knowledge. Chef Sylvain Desbois studied in France’s Sainte-Anne and worked with the renown “Chef of Borgoña” Chef Bernard Loiseau.
One of the things he likes the most about being in Mexico is providing and transmiting his passion for cooking to his team. It makes him proud to be able to influence his cooks. He remembers a time when some of his now-a-days best cooks couldn’t appreciate foie gras; now he has to “keep an eye out so that his crew doesn’t eat it”.
Throughout the years Chef Sylvain discovered that the kitchen is like “a story of passion”, where his is quite subtle and simple. When creating a dish he seeks to establish a relationship between the sides and the main protagonist.
Chef Sylvain describes dining in Carolina as “not only about satisfying our clients’ palate, but rather create and unforgettable memory”. Chef Sylvain enjoys using local regional ingredients such as achiote and chile to add a Mexican touch to Mediterranean cuisine. Notable examples include the Nopales with Tuna or the Caribbean Lobster, roasted with spices, served with fennel mousseline, a touch of Papantla vanilla and cilantro vinaigrette.
Operation Hours: Thursday - Saturday from 6:00 PM - 11:00 PM
Payment Methods: Cash, Credit Card