Said Virginia Wolf that "One can not think well, love well, sleep well, if one has not eaten well".
Food is part of our daily life, but at the same time it is an art and a pleasure. The travelers have realized that a destination, a city, a hotel, would be incomplete without being accompanied by a gastronomic experience.
"Culinary experiences are a big part of the pleasure of traveling."
En NIZUC Resort & Spa Gastronomy is an art. The magnificent Indochine Restaurant offers a tour through different regions of Asia hand in hand Chef Alicia Patankar, in a cozy atmosphere oriented to the mirror of water and with the sea in the background.
When you are a lover of the good life and the beautiful things that it offers, NIZUC Resort & Spa It is the place to escape from reality. In this luxurious hotel, each space is a source of inspiration, a desire that has become a reality. Its enchanting facilities are immersed in the exquisite portion of paradise called Cancun, and it is not necessary to leave it to discover the living treasures of the region, such as fish, birds and a diverse vegetation.
NIZUC Resort & Spa It is more than a hotel, it is an oasis where all the staff makes you feel important and loved, where they always greet you by putting their hands in your heart and greet you by name, and where the attention of the services and the beauty are simply of other level.
One of the gastronomic gems of the most beautiful Cancun is the restaurant Indo-China with Nizuc. The magnificent Indo-Chinaoffers a tour through different regions of Asia hand in hand Chef Alicia Patankar, in a cozy atmosphere oriented to the mirror of water and with the sea in the background.
Chef Alicia was born in the state of Guanajuato, where he studied and graduated with honors in culinary arts and gastronomy. His professional career began with practices in Meliá Hotels and in several catering companies and event organization. Always ready for new challenges, he accepted an offer in Epcot Center en Orlando in restaurants of Mexican food and after a year he decides to join Disney Cruise Lines, the renowned theme park cruise. During these years he had the opportunity to apply his knowledge in different areas and types of cuisine. Being in a multicultural work environment, where each Manager He brought his personal touch, he has the opportunity to try, through travel, the different cuisines of the world.
Increasingly, Chef Alicia He is developing a great interest in Asian cuisine. Its exotic spices, ingredients and preparation become the subject of study and experimentation, of constant learning. In the year 2013 is integrated to NIZUC Resort & Spa during the process of opening the hotel and does it in the restaurant Indo-China, where he could share with Chefs very experienced in traditional cuisine Japan, China, Thailand e number.