{"id":22517,"date":"2026-11-05T18:12:57","date_gmt":"2026-11-06T00:12:57","guid":{"rendered":"https:\/\/galopina.com.mx\/?p=22517"},"modified":"2026-11-05T18:12:57","modified_gmt":"2026-11-06T00:12:57","slug":"farm-to-table-dinner-near-merida","status":"publish","type":"post","link":"https:\/\/galopina.com.mx\/en\/farm-to-table-dinner-near-merida\/","title":{"rendered":"Farm to table dinner near M\u00e9rida: an evening at our culinary residency"},"content":{"rendered":"\n

35 km from M\u00e9rida, the evening begins differently. You leave the city behind, pass through the villages and arrive in the Yucat\u00e1n jungle. As the sun goes down, a cocktail, a lit fire pit and a seat at the long table are waiting for you.<\/p>\n\n

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 Yucat\u00e1n provides. And in every dish you discover a different way to taste what grows here.<\/p>\n\n

This is a farm to table<\/em> evening at Galopina\u2019s Culinary Residency. Come and take a seat at our table.<\/p>\n\n

Farm to table: what a culinary residency is<\/h2>\n\n

Farm to table<\/em> means that the menu is built around what is in season, close to here.<\/p>\n\n

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.<\/p>\n\n

\"Vegetables
Vegetables from the milpa and the handwritten menu. Photo: Ivonne Arceo<\/figcaption><\/figure>\n\n

They all come from abroad, and none of them had been to Yucat\u00e1n before. That is intentional: we want them to discover our ingredients without preconceptions and take them somewhere unexpected.<\/p>\n\n

\"Chef
James Sharp, chef in residence, cooking at Galopina. Photo: Ivonne Arceo<\/figcaption><\/figure>\n\n

What the evening is like<\/h2>\n\n

A menu of three courses or more, created by the chef by blending their roots with Yucat\u00e1n, with ingredients that are farm to table<\/em>.<\/p>\n\n

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Weekdays<\/p>\n\n\n\n

7:00 \u2013 10:00 p.m.<\/p>\n\n\n\n

With a welcome cocktail<\/p>\n\n\n\n

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Visitors<\/p>\n\n\n\n

$1,100<\/p>\n<\/div><\/div>\n\n\n\n

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Hotel guests<\/p>\n\n\n\n

$800<\/p>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Saturday<\/p>\n\n\n\n

6:00 \u2013 9:00 p.m.<\/p>\n\n\n\n

Wine pairing included<\/p>\n\n\n\n

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Visitors<\/p>\n\n\n\n

$1,600<\/p>\n<\/div><\/div>\n\n\n\n

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Hotel guests<\/p>\n\n\n\n

$1,200<\/p>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n

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The table<\/p>\n\n\n\n

Long and shared, surrounded by the countryside and the stars.<\/p>\n<\/div><\/div>\n\n\n\n

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Guests<\/p>\n\n\n\n

Up to 25 per evening.<\/p>\n<\/div><\/div>\n\n\n\n

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Stay<\/p>\n\n\n\n

Come just for dinner or stay the night in one of the five suites.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n

Prices per person, in Mexican pesos.<\/p>\n\n

\"Long
A countryside dinner in the Galopina jungle.<\/figcaption><\/figure>\n\n

The chefs of the 2026\u20132027 season<\/h2>\n\n
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Nov 25\u201330, 2026<\/p>\n\n\n\n

Abby Lee<\/p>\n\n\n\n

Malaysia<\/p>\n<\/div><\/div>\n\n\n\n

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Dec 12\u201319, 2026<\/p>\n\n\n\n

Josselin Dubourg<\/p>\n\n\n\n

France<\/p>\n<\/div><\/div>\n\n\n\n

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Jan 3\u201318, 2027<\/p>\n\n\n\n

Mary San Pablo<\/p>\n\n\n\n

Philippines<\/p>\n<\/div><\/div>\n\n\n\n

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Jan 25 \u2013 Feb 8, 2027<\/p>\n\n\n\n

Diarmuid Goodwin<\/p>\n\n\n\n

United Kingdom<\/p>\n<\/div><\/div>\n\n\n\n

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Feb 15\u201324, 2027<\/p>\n\n\n\n

Ivan Tisdall-Downes<\/p>\n\n\n\n

United Kingdom<\/p>\n<\/div><\/div>\n\n\n\n

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Mar 1\u201317, 2027<\/p>\n\n\n\n

Ruth Aquino<\/p>\n\n\n\n

Dominican Republic<\/p>\n<\/div><\/div>\n\n\n\n

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Mar 21 \u2013 Apr 5, 2027<\/p>\n\n\n\n

Sophie L\u00e9ger<\/p>\n\n\n\n

France<\/p>\n<\/div><\/div>\n\n\n\n

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April 2027<\/p>\n\n\n\n

Punam Vaja<\/p>\n\n\n\n

India<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n

Last season (December 2025 \u2013 March 2026), Claire, Loreena, James and Dilara cooked with us.<\/p>\n\n

Tips for your evening<\/h2>\n\n