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Check Rates & Availability

When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Availability cannot be determined at this time.
Please select dates and click "Find Rooms" to determine availability.
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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call 52 (329) 291-6019 or +1 (866) 280-9490. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Resort directly at 52 (329) 291-6019 or +1 (866) 280-9490 or our Toll-free numbers by country .

Four Seasons Resort

Punta Mita México

Local Time

Local Temperature

27 °C / 81 °F

Dining

Dinner

  • ANTOJITOS

     GUACAMOLE - Traditional (Vegan), Roasted corn (Vegan), Crispy bacon, Spicy shrimp, Grasshoppers

    Plantain “Molotes” - Oaxaca Cheese, Bean Purée, Pasilla Chili Sauce And Sour Cream

    Cochinita “Panuchos” - Cilantro Flavored Tortilla, Black Beans, Red Onion, Fried Plantain

    (N) Shrimp Tamalito - “Mole Coloradito”, Jicama and Pepper Salad

    Tuna Ceviche “Tostada” - Lime, Serrano Pepper, Red Onion, Guacamole, Maguey Warm Spiced Salt, Chili Oil

    Grilled Octopus “Tlayuda” - Crispy Tortilla, Pinto Bean Purée, Cactus Paddle Salad Cotija Cheese And Red Salsa

    Ceviche Spheres - "Margarita" leche de tigre, Avocado Silk, Serrano Pepper, Crispy Sweet Potato

    Seared Foie Gras - Sweet Corn Tamal, Tomatillo-Pasilla Sauce,

    Beef “Birria Taco” - Corn Tortilla, Cheese, Beef Birria, Onion, Cilantro

  • SOUPS AND SALADS

    (S) ”Sopa de Piedra” - Traditional Mexican Seafood Soup, Fish, Shrimp, Octopus, Scallops, Onion, Tomato, Cilantro, Avocado

    (Vegan) Black Beans - Tortilla Chips, Sweet Potato, Cilantro, Roasted Garlic

    Xitomate - Mixed Tomatoes, Poblano Vinaigrette, Tortilla Crisp Panela and Cotija Cheese, Crispy Onion, Cilantro

    (Vegan) Ketsi Garden salad - Jicama, Orange, Granny Smith Apple, Kale, Arugula and Green Leaves, Radish Topped with Caramelized Almonds and Mango Vinaigrette

  • KETSI’S FAVORITES

    Slow roasted pork “Carnitas” - Pork shoulder, Avocado Purée, Black Beans, Pickled

    Red Onion, Orange Reduction

    (S) “Shrimp pastor” taco - Adobo shrimp, Pineapple Relish, Cilantro, Caramelized Onion, Salsa Verde, Corn Tortillas

    “Coloradito” enchiladas - Corn Tortilla, Shredded Chicken, Chihuahua cheese, Sour cream

    Stuffed Chile Ancho - Lobster and Shrimp "picadillo", Oaxaca Cheese

    (S) (VEGAN) Quinoa Stuffed Poblano Pepper - Mexican Style, Vegetables, Tomato Coulis

    (VEGAN) Mole Tasting - Black Mole / Roasted Cauliflower, Red Mole / Grilled Mushrooms, Manchamanteles / Roasted Sweet Potato

  • WILD LOCAL CATCH OF THE DAY

    Ask for Our Daily Chef´s Creative Preparation

  • FLAVORS FROM AROUND THE COUNTRY

    (N) Angus Beef Tenderloin “Black Mole” - Heirloom Baby Carrots, Plantain Purée Red Onion

    San Blas Shrimp “Manchamanteles” - Root Beer Leaf And Potato Purée, Crispy Shrimp, Baby Vegetables

    Crispy Skin Duck Magret - Pasilla-Tomatillo Sauce, Corn “Chochoyotes”, Broccoli Purée

    “Pipian Verde” Chicken Breast - Traditional Pumpkin Seed Mole, Mexican Rice, Spring Onions

    “Birria” Style Lamb Loin - “Birria” Sauce, Roasted Garlic Mashed Potato, Tortilla Salad, Cilantro, Onion

    Chipotle Rubbed Angus Ny Strip - Mushroom And “Epazote” Stew, Green Asparagus, “Huitlacoche” Sauce

(N) Contains nuts
(S) Spicy

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