Located in one of the most desirable Mexican destinations, Thompson Zihuatanejo reinforces its reputation as one of the best hotels in the world.
Thompson Zihuatanejo flags a destination that has become a global benchmark for those who seek to relax while living experiences with a multiplier effect. In addition to admirable landscapes, the hotel has a safe and comfortable infrastructure, capable of drawing sighs with its particular bohemian atmosphere that reconciles the warm charm of the fishing village that surrounds it.
The five-star complex is located in one of the most beautiful settings on the Guerrero coast. In front of La Ropa, one of the most serene white sand beaches for swimming in the Mexican Pacific, framed by an exuberant jungle landscape, with rhythmic waterfalls and a calm lagoon that is located within the property’s grounds.
Surrounded by palms and coconut trees, their suites with private pools immersion flaunt the distinctive aesthetic of Thompson, while the renovated villas of one, two, and three stories convey refined luxuries as legitimate. With parota wood accents, brass accents, Oaxaca clay lamps, and contemporary Mexican art, the style displays a delicate balance between the ancient and modern world, with a subtle urban flair.
In them, it is possible to enjoy extreme relaxation, with a private massage service, before venturing into the delight of contemplating a sunset dressed in memorable sunsets, the best in the Pacific, and navigating between the sensations that it promises (and fulfills you grow) the gastronomic offer of Thompson Zihuatanejo, led by chef Miguel Baltazar.
CULINARY CULTURE
Throughout his career, Chef Baltazar has helped many luxury properties in Mexico and other destinations around the world achieve AAA Five Diamonds, Forbes Five Stars and Relais & Châteaux standards. The experience he gained over 10 years allowed him to create a culinary culture in Thompson Zihuatanejo that embraces tradition, applying indigenous techniques with an innovative touch and a sustainable approach.
The executive chef has promoted the resort’s garden, or Calpulli (“communal land” in Nahuatl) where much of the products used in the hotel’s restaurants are grown, such as wild tomatoes, hibiscus, and Creole coriander.
Going back to the ancient culinary traditions of the region, Baltazar incorporates different elements of fire in his creations for the hotel’s flagship restaurant: Ceniza, whose heart and soul is the artisanal steakhouse that has been named “the cage”, while at HAO features fresh flavors that tell a story and offer a sense of belonging that pays tribute to the fishing heritage of the warm Zihuatanejo Bay.
The excellence in service that distinguishes Thompson is evident in the gastronomic offer and in all the amenities it offers. Therefore, this property is ideal for a romantic getaway, an intimate celebration or simply to regenerate the body and spirit in a destination full of magic, culture, and natural wealth.
Location
Source: forbes.com.mx
