Eight Course Menu at the Iberostar Grand Paraiso’s Restaurante L’Atelier

For nine days, I lived in absolute paradise at one of my favorite resorts. The Iberostar Grand Paraiso in Playa Del Carmen, Mexico is staffed by amazingly cheerful and competent people from all over the world, housed with top-notch amenities, and of course, equipped with the most amazing food and drink I have experienced at an all-inclusive resort. I have so much to share with you from my trip, but first I would like to share my experience with an eight course menu at L’Atelier.

L’Atelier served the resort’s gourmet French cuisine. A beautiful eight course menu offered innovative dishes that pushed the boundaries of my comfort zone; each was plated so delicately, consistent with what one would expect from a gourmet-style restaurant. What was very exciting about this menu was its part in Iberostar’s Chef On Tour, a collection of chefs with a total of 27 Michelin stars touring Iberostar resorts to serve innovative fine cuisine.


There were two fine wine pairings offered for an up-charge, but I stuck with a house Cabernet Sauvignon from Chile that I had tried at another restaurant on the resort.


To start

Beef tartar soufflé*C40E79C8-FD2A-4E6A-B242-CAADCD8BBFE7.JPG

Tenderloin, mustard and pickled vegetables

Pairing of anchovy and sardineProcessed with VSCO with fr4 preset

Anchovy in vinegar, green mayonnaise, sardine and tapenade

Berries and basil gazpachoProcessed with VSCO with fr4 preset

Chilled berries soup, grated cheese and pistachios

We continue with

Squid in ink broth with spring onionProcessed with VSCO with fr4 preset

Squid noodles, spring onion and squid ink

Seared sea bass*Processed with VSCO with fr4 preset

Baby vegetables ragout and lobster coral emulsion

Slow cooked rib-eye*Processed with VSCO with fr4 preset

Brocolini, truffle vinaigrette and smoked sabayon

A sweet finale

Limoncello sorbet*Processed with VSCO with fr4 preset

With cucumber and mint

Chocolate sand*

Processed with VSCO with fr4 preset

Chocolate ice cream, ganache and hazelnut soil

I am by no means an expert on food, so I won’t offer any commentary. I will, however, share with you my favorites by starring (*) them on the above list.

I also had trouble photographing the food; eight courses were served over a span of about two hours, so the natural lighting diminished greatly as the meal went on. For the most part, I used a 35mm lens and shot flash-free in a macro setting on my Nikon D5100. I fared decently well until the final plate was served (which was quite honestly one of the most delightful!), so I wasn’t able to photograph the Chocolate Sand. I’ll look for a decent photo that my mom may have taken on her phone, but until then, please use your imagination :).

Processed with VSCO with e6 preset

What do you think of this menu? Would you be adventurous enough to try it all? Let me know what the most interesting dish is that you’ve tried — I love hearing about strange food!

Keep an eye out for plenty of new posts about my week in Mexico – I have more food to share, more beauty, and more travel-inspired writing to come.

P.S… if you like the filters on my photos, be sure to check out my blog post on the VSCO presets I use!

P.P.S. If you aren’t already following me on Instagram, please do! I like to poll my followers to find out what content you’d like to see next. I think Instagram is just the easiest platform to get feedback on. Regardless, I love hearing the comments you have to offer on my blog posts, so let me know your thoughts below!

The Offbeat Venusian

Psalm 25:15 My eyes are ever toward the Lord, for He shall pluck my feet out of the net. 

Thank you for taking the time to hear what I have to say. I hope you’ve found something helpful, or at the very least interesting. You can keep up with my beauty adventures by following me on Instagram @offbeatvenusianI also share my favorite photo memories from travel and life on my photo diary Instagram account @offbeatandaway. Instagram isn’t your vibe? I’m on Facebook, too. If you have any questions or comments, I always love hearing what you have to say. You can comment below or you can contact me here.

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2 thoughts on “Eight Course Menu at the Iberostar Grand Paraiso’s Restaurante L’Atelier

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