Yemaya Little Corn Island Hotel & Spa| Restaurant
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Book directly with us and you will receive:

1. Best Rate Guarantee

If you find a lower rate available within 24 hours of making your reservation, we will match the lower rate.

2. Complimentary welcome drink

3. Our Win – Win cancellation policy




Tel USA: (+1) 303-327-8143
Tel Nica: +505-8741-0122
RESERVATIONS
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YEMAYA RESTAURANT

yemaya chef paul bentley

FRESH FROM THE SEA, FRESH FROM THE LAND

A BLEND OF FRESH, LOCAL FLAVORS AND ISLAND CULTURE…

Our casual open-air thatched roof restaurant, set just above the Caribbean Sea, lets you to take in panoramic views while you drink and dine. Experience delightful service that is likely to be accompanied by stories of the Island from our thoughtful wait staff and bartenders. Perfect temperatures, remarkable views, Caribbean breezes and soft island music all set the tone for the ultimate island dining experience.

Breakfast, lunch and dinner are served daily. Menu offerings include fresh seafood, free range chicken and beef, organic fruits and vegetables from our own garden with sauces and seasonings inspired by Little Corn Island and the culinary. Our drinks such as coconut water, fresh fruit and detox juices, smoothies and cocktails are all made fresh daily and are available throughout the day. For evening cocktails, we invite you to the full-service bar and lounge in our restaurant or you can wander down to our beach bar where you’ll likely rub elbows and swap island adventure stories with fellow travelers.

SERVICE HOURS

7:30 am to 10:30 pm
Kitchen closes at 9:00 pm

mixologist tulum Jasper

MIXOLOGIST

Jasper Soffer

Jasper Soffer, master mixologist, has had a career in the bar industry as interesting and as lauded as the cocktails that he creates.

Jasper began in London at the ShoChu Lounge and his Asian inspired cocktail menu was heralded by Time Out Magazine five times during his tenure at this London hot spot.

Following a transition to New York City Mr. Soffer began working at the highly acclaimed Spice Market with chef Jean-George Vongerichten, a James Beard Award winner. He then secured the head bartender position at the legendary SoHo House, an exclusive, members-only club and hotel. It was here that Jasper mastered the fine details of cocktail creation and service in a demanding and challenging position.

During his tenure at the SoHo House Jasper was asked to join the Pegu Club by its founder Audrey Saunders, widely recognized as the leader of the high end bar industry. Here he worked to create a dynamic and interesting cocktail menu and learned the minute details necessary to succeed in the competitive industry of master mixology. With Jasper’s assistance and dedication Pegu Club took the honor of World’s Best Cocktail Bar in the Spirit Awards from Tales of the Cocktail in 2007.

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Jasper then joined the team as manager at the Boom Boom Room at the Standard Hotel in New York City. As one of the most popular bars in the city, the Boom Boom Room saw Jasper excel as a leader of over 30 employees and he maintained the establishment’s high levels of customer service as well as their position as the leader in the then-emerging world of elevated cocktails.

Jasper took a sojourn to Australia and found success in a position at one of Sydney’s most famous bars, Eau du Vie, which won the World’s Best New Cocktail Bar award from Tales of the Cocktail in 2011. He also consulted with other bars in and around Sydney to improve their cocktail menus and standards of service.

Jasper is co owner and founder of the Mulberry Project based in New York City. Widely heralded as one of the leaders in the craft cocktail industry, Mulberry Project is responsible for pop up events in locations like Park City, Utah for the Sundance Film Festival. With a tradition of creating fine, bespoke cocktails, the Mulberry Project is rapidly becoming a fixture in the world of custom mixology.

Jasper has joined the Colibri Hotel Collection and has taken his vast and varied experience and combined that with his impeccable knowledge of cocktail creation to plan and implement a cocktail menu that is focused and cohesive, yet plays up to unique identity of each of property. With a focus on fresh ingredients found locally, such as fruit and herbs, Jasper’s cocktail menus are inviting and fun, yet are also familiar and pay homage to the Yucatan peninsula and its heritage.

Jasper also led Team Colibri to the Best Mojito award at the Rum Trade Festival held in Tulum in March of 2015.

With a clear focus on the guest experience and a keen knowledge of mixology, Jasper is a welcome addition to the Colibri team.

Restaraunt-menu

 

BREAKFAST

Seasonal fruit plate, island spearmint, passion fruit sauce.
Homemade Yogurt and granola +2.

5

Bircher muesli, chia seeds, coconut milk, seasonal fruits, yogurt, dried moringa leaves.

7

Güirila inspired crepe, corn, fruit preserves, fresh fruit, honey, curd cheese.

8

Coconut french toast, citrus compote, fermented hibiscus syrup, fennel basil
cream, fresh fruit.

9

Eggs your way, plantain chips, gallo pinto, curd cheese.

8

Omelet with quesillo, charred chili sauce, grilled vegetables, toast.

9

Stewed tomato & chiltoma sauce, poached eggs, chickpeas, arugula, toast.

11

Poached eggs, rustic flatbread, green beans, asparagus, sautéed greens,
arugula, basil cream.

12

Fried plantain, achiote suckling pig, fried egg, beans, greens, pickled onions.

11

Smoked fish sandwich, fried egg, crispy greens, homemade cream cheese, served with root vegetable home fríes.

12

 

ADD

Gallo pinto

2

Plantain maduro

2

Root vegetable home-fries

3

Grilled coconut bread, preserves

2

COFFEE & TEA

French press

6/8

Americano

4

Espresso

4

Tea

4

Restaraunt-menu

 

JUICES

Coconut Water

3

Fresh Seasonal Juices
Orange, passion fruit, pineapple, melon or watermelon.

5

Lazy Hammock
Watermelon, cucumber, hibiscus, basil.

6

Clean Sweep
Carrot, beet, apple, ginger, lemongrass.

6

Rise And Shine
Orange, passion fruit, mint with sparkling water.

6

SMOOTHIES

Island Time
Passion fruit, pineapple, papaya, honey, lime.

7

Yoga Ninja
Melon, ginger, basil, coconut milk, tumeric dust.

7

Workout Reward
Banana, raw cacao, peanut butter, almond milk, vanilla, cinnamon.

7

The Engergizer
Pineapple, apple, peor, mint, agave.

7

Restaraunt-menu

 

COCKTAILS

COCKTAILS

Miss Yemaya
Vodka, aperol, pear, strawberry shrub, prosecco.

12

Little Corn Daiquiri
Popcorn infused rum, fresh lime and sugar.

12

Roasted Pineapple Margarita
Roasted pineapple infused tequila, orange curaçao, lime & agave

10

Spa Day
Coconut infused vodka, lemongrass, mint, lime, tonic water or soda.

6

Spice Watermelon
Tequila blanco. st germain fresh watermelon & habanero infused agave.

11

Italian on the Island
Plantain infused rum, campari, red vermouth passion fruit, honey, spicy rum.

11

Happiness Forgets
Gin, muddled cucumber, basil, melon,
lime & topped with soda

11

Health Kick
Island spiced rum, cointreau, fresh ginger, orange & carrot juice.

10

SPIRITS

Flor de caña 12

8

Flor de caña 18

12

Flor de caña 25

15

TEQUILA

Patron Silver

18

Herradura Silver

12

1800 Silver

8

1800 Reposado

9

Don Julio Blanco

10

Don Julio Reposado

12

Don Julio Añejo

15

WHISKY

Glenlivet 12

15

Glenlivet 15

18

COGNAC

Hennessey Vsop

15

Hennessey Xo

35

LIQUEURS

Kahlua

7

Baileys

7

Romana Sambuca

7

Disaronno Amaretto

7

Frangelico

8

Drambuie

7

Jagermeister

8

 

 

GIN & VODKA

Bombay

8

Tangeray

8

Hendriks

12

Absolute

8

Grey Goose

10

WINES

SPARKLING

Mionetto Prosseco, ltaly

50

Chandon Brut, Australia

50

Moet And Chandon, France

200

Veuve Clicquot

200

WHITE

Montes Sauvignon Blanc, Chile

8/35

Collavini Pinot grigio, ltaly

8/35

Montes Cherub Rose, Chile

9/40

RED

Mixtus Cabernet Merlot, Argentina

7/30

Riscal Tempranilla, Spain

12/55

Trapiche Cabernet, Argentina

8/35

Astica Merlot, Argentina

8/35

Tribu Melbec, Argentina

8/35

RED

Mixtus Cabernet Merlot, Argentina

7/30

Riscal Tempranilla, Spain

12/55

Trapiche Cabernet, Argentina

8/35

Astica Merlot, Argentina

8/35

Tribu Melbec, Argentina

8/35

PORT

Sandeman Fine Ruby Port Bottle

10/65

 

JUICES

Coconut Water

3

Fresh Seasonal Juices: orange. passion fruit, pineapplem melon or watermelon

5

Lazy Hammock
Watermelon, cucumber, hibiscus, basil

6

Clean Sweep
Carrot, beet, apple, ginger, lemongrass

6

Rise and Shine
Orange, passion fruit, mint with sparkling water

10

SMOOTHIES

lsland Time
Passionfruit, pineapple, papaya, honey, lime

7

Yoga Ninja
Melon, ginger, basil, coconut milk, tumeric dust

6

Workout Reward
Banana, raw cacao, peanut butter, almond milk, vanilla, cinnamon

10

The Engergizer
Pineapple, apple, pear, mint, agave

10

WATER & SODAS

Bottled Water

3

Perrier

6

Sodas

4

Lemonade

4

 

DRIFTWOOD BEACH BAR

GREAT INGREDIENTS, BIG FLAVOR, LOCALLY SOURCED, SUSTAINABLE AND ISLAND FRIENDLY

TAPA STYLE PLATES, ORGANIC COCKTAILS AND SMOOTHIES

Driftwood Beach Bar uses the freshest ingredients from our garden, greenhouse and backyard sea. No artificial flavors or additives used, everything is 100% natural. Local sugar cane is pressed for cocktails and house made coconut milk is made from scratch daily. Located on the sand, steps from the water, cool vibes and fresh beats. This is this best spot to chill on the island and the perfect place for all snorkeling and beach activities with the pristine reef just off shore.

Beach-menu

 

BEACH BAR

Roasted eggplant purée, fermented corn, island cheese, tostones.

5

Fried conch, cilantro jalapeño sauce, charred chili cabro, avocado, lime.

7

Root vegetable fries with herb coconut cream.

5

Classic ceviche tostada, choice or fish, shrimp, odopus, conch or mixed.

6

Yemaya fish tostada, chili-lime infused coconut water, cured fennel bulb, culantro.

7

Caribbean shrimp tostada, pickled watermelon, tamarind sauce, cilantro.

7

lsland conch tostada, papaya, chili cabro, lemongrass.

7

Pacific octopus tostada, charred chili sauce, passioniruit, island spearmint.

7

Coconut cheese quesadillas, corn salsa.

6

Fried or grilled fish taco, cabbage, pickled carrots, served by the piece.

5

Fried or grilled fish taco, cabbage, pickled carrots, served by the piece.

5

Fried or grilled vegetable taco, cabbage, herb coconut cream, served by the piece.

5

Smoked fish salad, cured egg, mixed greens, citrus.

9

Suckling pig sandwich, pickled vegetables, tamarind gastric, root vegetable fries.

11

Fish sandwich, cabbage, creamy mustard greens, mimbro pickles, root vegetable fries.

11

Brioche burger, cheese, root vegetable fries.

12

Cascara ice cream sandwich.

4

Beach-menu

 

COCKTAILS

 

Dark N Stormy

7

Piña Colada

7

Coco Loco

7

Spicy Tamarind Rum Punch

7

Monkey trouble

7

 

CREATE YOUR OWN ADVENTURE

1. Choose your classic

Margarita

Vodka Smash

Mojito

2. Choose your fruit

Pineapple

Passion fruit

Watermelon

Cucumber

Spicy

3. Relax and enjoy the view

 

WINE

Montes Sauvignon Blanc, Chile.

8/35

Collavini Pinot grigio, ltaly.

8/35

Montes Cherub Rose, Chile.

9/ 40

JUICES

Coconut Water.

3

Fresh Seasonal Juices:
orange, passion fruit, pineapple, melon or watermelon.

5

Lazy Hammock
Watermelon, cucumber, hibiscus, basil.

6

Clean Sweep
Carrot, beet, apple, ginger, lemongrass .

6

Rise And Shine
Orange, passion fruit, mint with sparkling water.

6

BEER

Toña

4

Victoria

4

SMOOTHIES

lsland Time
Passionfruit, pineapple, papaya, honey, lime

7

Yoga Ninja
Melon, ginger, basil, coconut milk, tumeric dust.

7

Workout Reward
Banana, raw cacao, peanut butter, almond milk, vanilla, cinnamon.

7

The Engergizer
Pineapple, apple, pear, mint, agave.

7

 

 

WATER & SODAS

 

Bottled Water

3

Perrier

6

Sodas

4

Lemonade

4

 

 

YEMAYA ISLAND HIDEAWAY AND SPA | LOCAL & ORGANIC FOOD

FRESH, LOCAL, ORGANIC & DELICIOUS!

LOCALLY SOURCED FRUIT, VEGETABLES, HERBS AND SPICES

Restaurant and Yemaya food

We strive on bringing the freshest ingredients into each meal or beverage that you enjoy at Yemaya. In order to accomplish this, we grow a majority of the fruit, vegetables, herbs and spices within our on site garden and greenhouse, using purely organic farming methods. This means you get a true farm to table experience!