Marezia x Sikil
A collaboration rooted in Yucatán—served for two nights only.
Curated by Be Destination — experience-led dining moments created for those who travel for taste.
On March 14 and 15, Mare’zia becomes the setting for a special culinary collaboration with SIKIL, the Valladolid restaurant founded in 2022 and led by Chef José Hau Vidal —a cuisine that feels conscious, honest, and deeply connected to place.
At SIKIL, the philosophy is simple: nature doesn’t force anything—and neither should cooking. The kitchen focuses on ingredients that are in season, authentic to the region, and sourced hand-in-hand with local producers—people who work every day to sustain their families and preserve the food culture of Valladolid.
Recognitions
Included in Marco Beteta’s MB 100 (“100 Best Restaurants of Mexico”, 2026 edition).
Included in Culinaria Mexicana’s “250 Best Restaurants of Mexico” (2026).
Chef José Hau Vidal
A Yucatecan chef from Tesoco (Valladolid), José Hau Vidal leads SIKIL’s kitchen with a philosophy grounded in seasonality, responsibility, and community—where personal experience, tradition, culture, and creativity share the same table.
He has been recognized as “Best New Chef 2025” (Food & Wine en Español) and “Chef Revelación” (Guía México Gastronómico, by Culinaria Mexicana).
“I believe in a cuisine of responsibilities, where there is a constant chain of efforts: Where does what we cook come from, how do we make the most of it, and where does what we usually call waste go?” - Chef José Hau Vidal
