35 km from Mérida, the evening begins differently. You leave the city behind, pass through the villages and arrive in the Yucatán jungle. As the sun goes down, a cocktail, a lit fire pit and a seat at the long table are waiting for you.
Amid the sound of crickets and laughter around the table, the dishes begin to arrive. A chef who has travelled from the other side of the world cooks with what the land of Yucatán provides. And in every dish you discover a different way to taste what grows here.
This is a farm to table evening at Galopina’s Culinary Residency. Come and take a seat at our table.
Farm to table: what a culinary residency is
Farm to table means that the menu is built around what is in season, close to here.
Each season we welcome chefs from different countries who stay at Galopina for a few weeks. They cook with vegetables from the milpa, seafood and whatever the land provides, alongside products from Mestiza de Indias and local producers.
They all come from abroad, and none of them had been to Yucatán before. That is intentional: we want them to discover our ingredients without preconceptions and take them somewhere unexpected.
What the evening is like
A menu of three courses or more, created by the chef by blending their roots with Yucatán, with ingredients that are farm to table.
Weekdays
7:00 – 10:00 p.m.
With a welcome cocktail
Visitors
$1,100
Hotel guests
$800
Saturday
6:00 – 9:00 p.m.
Wine pairing included
Visitors
$1,600
Hotel guests
$1,200
The table
Long and shared, surrounded by the countryside and the stars.
Guests
Up to 25 per evening.
Stay
Come just for dinner or stay the night in one of the five suites.
Prices per person, in Mexican pesos.
The chefs of the 2026–2027 season
Nov 25–30, 2026
Abby Lee
Malaysia
Dec 12–19, 2026
Josselin Dubourg
France
Jan 3–18, 2027
Mary San Pablo
Philippines
Jan 25 – Feb 8, 2027
Diarmuid Goodwin
United Kingdom
Feb 15–24, 2027
Ivan Tisdall-Downes
United Kingdom
Mar 1–17, 2027
Ruth Aquino
Dominican Republic
Mar 21 – Apr 5, 2027
Sophie Léger
France
April 2027
Punam Vaja
India
Last season (December 2025 – March 2026), Claire, Loreena, James and Dilara cooked with us.
Tips for your evening
- Book early: places are limited.
- Stay the night: you won’t have to drive back in the dark, and you’ll wake up to calm nature and birdsong.
- Let us know about any allergies or dietary restrictions when you book.
- Bring a warm layer for the evening: dinner is served outdoors and it can get cool.
How to book
Message us on WhatsApp to book your dinner, with or without a stay. If you only want to stay overnight, book here. Each chef’s dates and options are on our Culinary events page.
Frequently asked questions
It means the menu is built around what is in season close to here: vegetables from the milpa, seafood and what Mestiza de Indias and local producers bring. Each chef builds their menu from that.
Weekdays, from 7:00 to 10:00 p.m.
Saturday, from 6:00 to 9:00 p.m.
Weekdays, $1,100 MXN per person, with a welcome cocktail ($800 for hotel guests).
Saturday, $1,600 MXN per person, with wine pairing included ($1,200 for hotel guests).
Yes. Let us know when you book and the chef will adapt the menu.
Yes. Dinners are open to guests with or without a stay.
Galopina is on the outskirts of Acanceh, 35 km from Mérida.
It’s about a 40-minute drive. If you’d rather not drive at night, we can arrange a private driver, or you can stay the night in one of the five suites.
