About Us

Our Story

ABOUT US

BAL NAK’ is a contemporary Mexican restaurant, which it’s cuisine is the culinary inheritance from a variety of cultures of our country, employing only 100% Mexican ingredients, it creates a perfect balance between flavors and textures, and it results in an explosion to the palate.

BAL NAK’ is socially responsible, we work with different indigenous community’s always practicing the “fair trade”, which generates growth as a whole.

Customer Reviews

TESTIMONIALS

https://www.google.com/maps/contrib/114947686000146150007/photos/@20.149055,-87.4594989,17z/data=!3m1!4b1!4m3!8m2!3m1!1e1?hl=es-US Best restaurant in Tulum! The place is charming, the food is the best we had in town (if you like octopus, you must eat it at Bal Nak), the drinks are wonderful (really! They do not compare to those of the other restaurants), and the staff is beyond helpful and nice! Would come back a million times. by Bárbara Decnop

Bárbara Decnop

https://www.tripadvisor.com/ShowUserReviews-g150813-d15220121-r813204825-Bal_Nak-Tulum_Yucatan_Peninsula.html Beautiful and intimate dinner in Tulum. A must for food loving travelers! I discovered Bal Nak on an Eater list for Tulum restaurants and was excited to try this restaurant. The service was amazing, they guided us through the menu, detailing each dish and coursed the dinner perfectly. We tried several cocktails and all were unique and delicious. We had the clams and pork belly appetizers (highly recommended) as well as the pork belly and octopus entrees. Some of the best octopus we’ve ever had. The sweet potato flan with coffee ice cream made for an unforgettable finish. Will make Bal Nak a regular stop on our Tulum trips. The ambiance of the restaurant was also lovely, quiet, and intimate - unlike some of the other ridiculously loud restaurants around Tulum. by Laura B

Laura B

https://www.eater.com/maps/best-restaurants-tulum-mexico-18 Fashionable, modern Mexican fine dining is alive and well at Bal Nak, a lush outdoor restaurant where you feel like you’re at a backyard party in the jungle. Just look at the ceramic plates of almond mole served with duck breast, sweet and smoky mole of Oaxacan chilhuacle chiles paired with roast suckling pig and an hoja santa tamal, and chargrilled watermelon aguachile in a spicy guava sauce. Whatever you get, start with grilled chocolata clams and a beetroot cocktail. by EATER