After a few days of complete stress-free living at Fairmont Mayakoba, headquarters of last week’s annual ILTM, September 26-29, 2016 the gal knew her way around the 401-room complex so easily. Initially, for first timers, it might, perhaps be just a little bit complicated. Arrival is on the top floor of an imposing two-floor main building, which is really open-plan. Those working the long reception desk look straight through into the airy, cathedral-ceiling lobby lounge. This has been revolutionised with a 12-foot tall drinks cabinet, as shown left, that immediately evokes thoughts of olden days Americas.
From here, some stay in more-traditional rooms in the main block, but most then go down, by 33 wide stone stairs or by elevator, to the main floor, location of the colourful El Puerto restaurant. This is where villa residents set off for their temporary homes, sometimes travelling by electric boat, or by bicycle or big multi-row buggies that are continuously plying the pathways – and, so typical of the warm culture at this place, during ILTM some of the hotel staff decorated buggy tops with specially-cut paper. Room 626, my home for the last three years, was fortunately almost next door to the all-day restaurant, Laguna, and the beach.
Loved my breakfast buffets here. Every morning I was brought a big-size stainless vacuum jug with at least a pint of good coffee. What with yoghurt and green juice, and masses of fruits and dairy items, and eggs cooked to order, you could not go wrong (could hardly believe how the chef personally brought my eggs to my table soon as she had finished). There is also a cute pint-sized buffet, not needed right now as the hotel is completely bought-out by ILTM, but most times this low-set display table would indeed be needed.
Quality of food is outstanding, throughout all three Mayakoba hotels’ breakfast buffets. All have satellited précises of today’s New York Times – this is sensible, since at least 65% of guests, in all the hotels, year-round, will be from the US. All offer plenty of healthy items, both in restaurants and in room service: Rosewood’s private dining menu threw me momentarily until I realised that ‘I Simply Adore Suite Service’ is in fact the menu, and I was able to order a Tulum salad, namely mesclun mixed organic greens, sprouts from Tulum, plus jicama and orange and yellow carrots (I added a side of chicken, one of the most-moist and flavourful ever). To produce chicken as good as that is a sign of a real luxury hotel. NOW SEE A DRONE’S VIEW OF MAYAKOBA, BELOW