Minibars offer all-inclusive room snacks and drinks. The moment the first ocean breeze enters the room after a day of travel is a good one. Our stunning balcony overlooking the beach was overgrown with colorful native Yucatan flowers. The guest rooms are a continuation of neutral colors of beige, taupe, and clay with dark wood accents and for a pop of color our room had two red and orange paintings by local artists. JOIN OUR LUXURY HOTELS & RESORTS FOR FAMILIES,Ī FACEBOOK GROUP FOR SEEKING HELP AND INSPIRATION Kids’ clubs, fitness centers, and gift shops are discreetly scattered throughout the buildings and with minimal signage on the walls, we got a little lost on our first day. Neutral walls with minimal artwork or adornment and massive dark wood guest room doors enhance the jungle effect. At every turn, lush green fauna and palm trees envelop the buildings and its guests.Īll lobbies and hallways are open air spaces maximizing natural sunlight throughout. The beauty of it lies in its calm, serene simplicity and the jungle literally at your room’s front door. The Ambassador section of the Grand Velas.Īll-inclusives in Mexico conjure up images I have of my own childhood at Club Med resorts that played “Hands Up” around every corner and where Lionel Richies’s “All Night Long” literally played all night long. Its all-inclusive feature made a few families we spoke to a little wary on how truly luxurious and gastronomically superb this resort could possibly be. Opened in 2008, the Grand Velas Riviera Maya is situated in Playa Del Carmen and is one of four Velas properties that are 100% Mexican owned by brothers Eduardo Vela Ruiz and his brother Juan Vela Ruiz. And so we sat in a gourmet French restaurant at the Grand Velas Riviera Maya in the middle of the Yucatan jungle drinking our Côtes du Rhône. But with train strikes and a country in chaos, we had quickly changed plans and headed to Mexico. It was a reminder of the trip that we were supposed to be taking that moment in France. We feasted on hearty French fare: an onion soup with Gruyère cheese, medium rare steak sautéed in butter with a Bordelaise sauce and purées of spinach, carrot, and garlic and finished with a dark chocolate soufflé.
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