From Chef Miguel Baltazar, a vibrant composition of creamy burrata paired with charred heirloom leaves, crispy guanciale, and a delicate balance of preserved lemon and peperoncino. Finished with a generous drizzle of our finest extra virgin olive oil, this dish celebrates simplicity and depth in every bite.

Campechano Octopus comes to life with tender confit potatoes, a duo of chili and habanero mayos, crisp green mix, and vibrant purple cabbage—a bold, flavorful take on coastal cuisine.

A refined twist on a Mexican classic featuring delicately cured yellowtail tuna in vibrant pastor sauce, complemented by zesty cilantro aguachile, cucumber, pineapple, and creamy avocado for a perfectly balanced bite.

At Naviva®, dining is a living experience—fluid, unbound, and deeply personal. There are no menus, only meaningful conversations with our chefs who craft each dish in the moment, inspired by your preferences and the freshest local ingredients. Here, meals aren’t ordered—they unfold.

Zanaya’s signature dish features sea bass or the daily catch, grilled Guajillo-style or plain, and served with charred red onion, aguachile salsa, and warm tortillas—bringing the bold flavors of Mexico’s Pacific coast to your table.