Family consisting of grandfather, grandmother, father, mother and daughter enjoying a meal in the hotel restaurant

Autor

At Autor, each dish is a carefully crafted masterpiece. Discover a creative blend of Mexican flavors, textures, and techniques for an exquisite dining experience.

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Curated tasting experience

Our ambitious chefs showcase their creativity and passion through a unique tasting experience. Each dish at Autor tells a story by combining flavors in a harmonious symphony to delight the senses.

Menu

TASTING MENU

2,850

SEASONAL FRUIT

Melon with local lime, pineapple with worm salt, candied papaya, local seasonal fruit, and homemade chamoy
V - GF

BLUEFIN TUNA CRUDO 60G

Tomatillo juice, ginger, mango, jicama, and regional honey
GF

GRILLED NEW CORN

Cilantro cream, XO macha sauce, Cotija cheese, fıve spices with shiso and epazote, Yucatecan lime
V - GF

FRIED CHEESE

Cincho cheese, avocado, quelites, beans, roasted salsa
V - GF

SEGUEZA WITH MUSHROOMS

Broken tender corn, dried chili, hoja santa, and seasonal crisp y mushrooms
V

FARMED TOTOABA 70G

Yucca, edamame, green fava beans, smoked pork from Temozón, farmed trout roe from Zitácuaro, onion soubise, and cheese
GF

GREEN PIPIAN WITH CHICKEN 70G

Pumpkin seed, green pipian, quelite green curry
GF

SHORT RIB MIXIOTE 70G

Avocado leaf adobo, corn polenta, cactus salad
GF

CINNAMON AND WALNUT CAKE

Cinnamon cake, walnuts, vanilla, tonka bean, mandarin
V

ALUXES

Fair trade chocolate and freeze dried fruit
V - GF

WINE PAIRING

2,850 MXN
V - VEGETARIAN, GF - GLUTEN FREE, P - PESCO CON FUTURO | Our prices are in Mexican Pesos (MXN), include VAT (16%) and 15% service charge, payment can be made by credit or debit card (we accept Visa, Master Card, American Express – we do not charge additional charge for card use) and room charge (subject to Open Voucher), WE DO NOT ACCEPT CASH; The grammage corresponds to the raw protein before being cooked and may vary after cooking, none of the drinks have a profile, we inform our guests that the consumption of certain raw or undercooked ingredients can increase the risk of food poisoning; among other meats, poultry, fish, seafood and eggs. You can request information about any ingredient from the Restaurant Manager.
Chef Dante Osmani, Autor Restaurant

Chef Dante Osmani

From Puerto Vallarta, Chef Dante Osmani brings a vibrant energy to the kitchen, drawing inspiration from his mentors and his boundless curiosity. His creations celebrate flavor, texture, and imagination, reflecting a commitment to culinary excellence. For Dante, every dish is crafted with persistence, dedication, and love, honoring the traditions that shape his culinary journey.

“In our kitchen, we follow a creed rooted in four essential pillars: persistence, dedication, respect, and love. These elements are the soul of every dish, guiding our work, honoring culinary traditions, and imparting love in every bite.”

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