The farm to table experience begins with a walk through the garden learning about the production of fruits, honey and vegetables on the farm. You then continue on a guided tour through the jungle, which concludes with service of fresh cocktails around the pool, made fresh fruits from the garden. It is at this time you have the opportunity to take a plunge into the pool filled with cenote water. Chef Karla Romo will then serve a 6-course menu, which include handmade tortillas and bread freshly baked with firewood, as well as, dishes prepared with fresh ingredients from the organic garden. The meal is accompanied by a fine tasting of regional wines, and Mexican mezcales. A unique twist on the menu includes using the traditional cooking method of the pib, where dishes are slowly cooked underground.