The Restaurant Worth Flying to Tulum For Is Coming to the North Coast

Chef José Luis Hinostroza could have remained on the well-trodden circuit of the world's great kitchens. Instead, he stopped in Tulum.

By then, he had already passed through some of contemporary gastronomy's defining institutions—Alinea, El Celler de Can Roca and Noma, where he later joined the team behind its acclaimed Mexico residency. Yet rather than treating the Yucatán Peninsula as another stop along the way, he stayed long enough for it to shape the way he cooked. The jungle, the Caribbean, the smoke of hardwood fires and an ecosystem of fishermen, growers and foragers became the foundations of Arca, a restaurant less interested in reproducing Mexican cuisine than responding to the place in which it found itself. Today, it sits at No. 22 on Latin America's 50 Best Restaurants 2025, drawing the sort of diners who build holidays around a single table.

From July 29 to August 2, that table finds a different coastline.

For one week only, Hinostroza will recreate Arca at WHEN WE EAT at Ramla by MARAKEZ, hosted at Moga, bringing its open-fire cooking to Egypt's North Coast. The residency is less a guest appearance than a temporary migration, allowing one of Latin America's defining restaurants to encounter a new landscape, new ingredients and, inevitably, a new conversation.

Arca opens the second season of WHEN WE EAT at Ramla by MARAKEZ, which this summer expands into Egypt's first global restaurant residency programme. Created by FR Ventures, the platform behind Cairo Food Week, the programme continues with Kinoya from August 11–15 before concluding with Three Bros from August 20–25, making Moga a temporary home for three internationally acclaimed restaurants across the summer.