Zelva Sur
CHARMED ROOFTOP EVENINGS OF GRATITUDE

FOOD FOR THE SOUL

Inna’s rooftop spot is our signature restaurant, is named Zelva Sur as a reference to the countries that inspired the cuisine and experience: Southern France, Southern Italy and of course Southern Mexico; think family style dining meets tapas, long shared meals that go late into the night as the Mexican sky becomes the background.

Three cooked prawns partially covered with a black sauce, placed on a bed of yellow sauce with some sliced vegetables and microgreens on a dark round plate.

TOAST THE END OF THE DAY. TOGETHER

Put the menu aside, let us take care of your evening. The priority is to reconnect, to put down the phone, enjoy your surroundings and your company. Each plate a story; intentional ingredients, flavors of heritage. The sunsets around you, the music plays, we are grateful for tomorrow’s possibilities.

Smiling middle-aged man with short hair and a goatee wearing a white chef's jacket embroidered with the name Christian Plumier and logos, arms crossed, against a gray textured background.

A RESTLESS CREATIVE MIND

With a career that includes serving countless celebrity clients, the Prince of Monaco, and leading multiple Michelin-starred restaurants, Christian Pumail’s approach remains deeply grounded and humble.

Born in Nice, he now calls Mexico his home, a country he has passionately revisited since first discovering its charm on his honeymoon. Today, he explores local markets, builds direct relationships with coastal fishermen, and captures the vibrant colors of the season to bring a 'flavor-first' experience to Zelva Sur, truly letting the ingredients speak for themselves.

Smiling chef wearing a white shirt and striped apron, standing with one hand on a counter and the other on his hip in a bar area with bottles and a globe in the background.

A PASSIONATE PIONEER

Meet Chef Bladimir Garcia, Executive Chef, who leads the dining experiences with heart and soul. Born in Toluca, his approach brings together time-honoured techniques and the ingredients of Mexico’s many regions.

Two bone marrow pieces on a plate placed near a wood fire with glowing embers inside a rustic oven.

COCINA LAS BRASAS

Many of the dishes at Zelva Sur take advantage of this traditional method of cooking. Our chefs vary the wood used to create different smoky flavors from the embers.

Small black bowls arranged on a light textured surface containing various condiments and ingredients, including cream, green salsa, sliced red onions, fresh green leaves, chopped herbs, caramelized onions, shredded cheese, white sauce, guacamole, and dried fruit pieces.

SEASONAL INGREDIENTS

We believe in buying fresh and maximizing the harvest of the season whether from the markets or from the sea. This is why our menu is ever changing but always authentic.

Man filleting a large fish on a cutting board with a knife in a kitchen setting, with another fish on a metal tray in the background.

PUERTO MORELOS COASTAL DELIGHTS

With our position by the coast we always have great seafood on the menu, from regional favourites like octopus to less well-known fish.

Black and white photo of red wine being poured from a bottle into a wine glass on a wooden surface, casting shadows on a white wall.

INDIE BEVERAGES

No great rooftop sunset is complete without an ice-cold beverage and of course Zelva Sur is stocked with the best regional wines, beers and tequilas from smaller independent brewers including a range of characterful non-alcoholic options.

Top view of a dessert in a dark ceramic bowl on a wooden surface, featuring a slice of cake topped with whipped cream, fresh strawberries, blueberries, and green herb garnishes.

FROM TOLUCA VIA YUCATÁN

There is no set menu at Zelva Sur but the inspiration Chef Bladimir brings from his years living and cooking in Mexico are full of classic meals which he continues to improve and perfect.

Fresh whole fish with visible scales and fins lying on a light-colored speckled surface.

TIKIN XIC

A beloved dish in Toluca; the fish is marinated in Axiote spice which gives the dish a vibrant red colour wrapped in leaves and grilled with fruit. The end result has an incredible depth for only a handful of ingredients.

Person holding two plates of food, one with grilled salmon, green beans, lime slices, nuts, and zucchini slices, the other with mixed roasted vegetables and slices of cooked meat.

PULQUE CURADO

Many will have tried pulque, a traditional agave drink, but cured pulque is an ancestral drink with great significance. By adding seeds, flowers and fruit to the process the more acidic notes of the drink are removed the what is left is a refreshing and unique beverage.

Black plate with an omelet topped with sprouts, served with roasted potatoes and a side salad of cherry tomatoes, leafy greens, and sliced onions on a wooden table with soft lighting.

MEXTLAPIQUE

This fish-based dish is warming and immediately tastes like home. The fish is cooked wrapped in a corn leaf with Epazote and other herbs, slow cooked ‘tatemado’ style with a selection of vegetables and cactus.

Fresh Flavors aT The Lobby Bar