OLLA CEVICHE

There are two restaurant buildings that make up the beach area dining venues at Andaz. Carefully flanking two sides of the pool terrace, each directly faces the sea and are surrounded by sand. This area is the destination beach club open all day and remaining so into the evening with live entertainment. Similar to local food markets with a variety of places to eat, each restaurant has different offerings served with their own personality. One is a taco and beer pavilion with a live-fire grill, while the other serves ceviche with a focus on tequila.As is typical of the local cuisine, the tacos and ceviche are made fresh to order. Both have similar architecture with a façade that opens to spectacular views and anchored by an open kitchen and drink bar centered under a tall sun-lit coffer. Both buildings have deep overhangs offering shade and easily blur the lines of being indoor or outdoor. The colorful pendant lights, playful stained wood and tiles are vibrant and festive. The marine rope and wood boards create a coastal feel. The vibe is modern and chic, while also breezy and authentic, where guests can come and go casually in beachwear.

LOCATION: Playa del Carmen, Mexico

TYPE: New Restaurant

SIZE: 5,360 Sq Ft total (2,906 Sq Ft indoor, 2,454 Sq Ft outdoor); 99 seats (71 indoor, 28 outdoor)

COMPLETED: 2016

Design Principal: Cass Calder Smith

Project Architect: Yvonne Choy

Designers:  Susana Alanis, Stacey Walters, Kate Krueger

Interior Design Director: Barbara Turpin-Vickroy

Interior Designer: Sara Klocke

 

Consultants 

Developer: OHL Desarollos

Lighting: Artec 3                      

Food Service: Equipandose

MEP: TermoAire Ltda

A/V: Cosentini Associates

Landscape: EDSA

Contractor: Corporacion Arqcan

Design Coordination: Parque Humano

Architect of Record: HKS Mexico

OLLA CEVICHE

There are two restaurant buildings that make up the beach area dining venues at Andaz. Carefully flanking two sides of the pool terrace, each directly faces the sea and are surrounded by sand. This area is the destination beach club open all day and remaining so into the evening with live entertainment. Similar to local food markets with a variety of places to eat, each restaurant has different offerings served with their own personality. One is a taco and beer pavilion with a live-fire grill, while the other serves ceviche with a focus on tequila.As is typical of the local cuisine, the tacos and ceviche are made fresh to order. Both have similar architecture with a façade that opens to spectacular views and anchored by an open kitchen and drink bar centered under a tall sun-lit coffer. Both buildings have deep overhangs offering shade and easily blur the lines of being indoor or outdoor. The colorful pendant lights, playful stained wood and tiles are vibrant and festive. The marine rope and wood boards create a coastal feel. The vibe is modern and chic, while also breezy and authentic, where guests can come and go casually in beachwear.

LOCATION: Playa del Carmen, Mexico

TYPE: New Restaurant

SIZE: 5,360 Sq Ft total (2,906 Sq Ft indoor, 2,454 Sq Ft outdoor); 99 seats (71 indoor, 28 outdoor)

COMPLETED: 2016

Design Principal: Cass Calder Smith

Project Architect: Yvonne Choy

Designers:  Susana Alanis, Stacey Walters, Kate Krueger

Interior Design Director: Barbara Turpin-Vickroy

Interior Designer: Sara Klocke

 

Consultants 

Developer: OHL Desarollos

Lighting: Artec 3                      

Food Service: Equipandose

MEP: TermoAire Ltda

A/V: Cosentini Associates

Landscape: EDSA

Contractor: Corporacion Arqcan

Design Coordination: Parque Humano

Architect of Record: HKS Mexico

OLLA CEVICHE

There are two restaurant buildings that make up the beach area dining venues at Andaz. Carefully flanking two sides of the pool terrace, each directly faces the sea and are surrounded by sand. This area is the destination beach club open all day and remaining so into the evening with live entertainment. Similar to local food markets with a variety of places to eat, each restaurant has different offerings served with their own personality. One is a taco and beer pavilion with a live-fire grill, while the other serves ceviche with a focus on tequila.As is typical of the local cuisine, the tacos and ceviche are made fresh to order. Both have similar architecture with a façade that opens to spectacular views and anchored by an open kitchen and drink bar centered under a tall sun-lit coffer. Both buildings have deep overhangs offering shade and easily blur the lines of being indoor or outdoor. The colorful pendant lights, playful stained wood and tiles are vibrant and festive. The marine rope and wood boards create a coastal feel. The vibe is modern and chic, while also breezy and authentic, where guests can come and go casually in beachwear.

LOCATION: Playa del Carmen, Mexico

TYPE: New Restaurant

SIZE: 5,360 Sq Ft total (2,906 Sq Ft indoor, 2,454 Sq Ft outdoor); 99 seats (71 indoor, 28 outdoor)

COMPLETED: 2016

Design Principal: Cass Calder Smith

Project Architect: Yvonne Choy

Designers:  Susana Alanis, Stacey Walters, Kate Krueger

Interior Design Director: Barbara Turpin-Vickroy

Interior Designer: Sara Klocke

 

Consultants 

Developer: OHL Desarollos

Lighting: Artec 3                      

Food Service: Equipandose

MEP: TermoAire Ltda

A/V: Cosentini Associates

Landscape: EDSA

Contractor: Corporacion Arqcan

Design Coordination: Parque Humano

Architect of Record: HKS Mexico

OLLA CEVICHE

There are two restaurant buildings that make up the beach area dining venues at Andaz. Carefully flanking two sides of the pool terrace, each directly faces the sea and are surrounded by sand. This area is the destination beach club open all day and remaining so into the evening with live entertainment. Similar to local food markets with a variety of places to eat, each restaurant has different offerings served with their own personality. One is a taco and beer pavilion with a live-fire grill, while the other serves ceviche with a focus on tequila.As is typical of the local cuisine, the tacos and ceviche are made fresh to order. Both have similar architecture with a façade that opens to spectacular views and anchored by an open kitchen and drink bar centered under a tall sun-lit coffer. Both buildings have deep overhangs offering shade and easily blur the lines of being indoor or outdoor. The colorful pendant lights, playful stained wood and tiles are vibrant and festive. The marine rope and wood boards create a coastal feel. The vibe is modern and chic, while also breezy and authentic, where guests can come and go casually in beachwear.

LOCATION: Playa del Carmen, Mexico

TYPE: New Restaurant

SIZE: 5,360 Sq Ft total (2,906 Sq Ft indoor, 2,454 Sq Ft outdoor); 99 seats (71 indoor, 28 outdoor)

COMPLETED: 2016

Design Principal: Cass Calder Smith

Project Architect: Yvonne Choy

Designers:  Susana Alanis, Stacey Walters, Kate Krueger

Interior Design Director: Barbara Turpin-Vickroy

Interior Designer: Sara Klocke

 

Consultants 

Developer: OHL Desarollos

Lighting: Artec 3                      

Food Service: Equipandose

MEP: TermoAire Ltda

A/V: Cosentini Associates

Landscape: EDSA

Contractor: Corporacion Arqcan

Design Coordination: Parque Humano

Architect of Record: HKS Mexico

OLLA CEVICHE

There are two restaurant buildings that make up the beach area dining venues at Andaz. Carefully flanking two sides of the pool terrace, each directly faces the sea and are surrounded by sand. This area is the destination beach club open all day and remaining so into the evening with live entertainment. Similar to local food markets with a variety of places to eat, each restaurant has different offerings served with their own personality. One is a taco and beer pavilion with a live-fire grill, while the other serves ceviche with a focus on tequila.As is typical of the local cuisine, the tacos and ceviche are made fresh to order. Both have similar architecture with a façade that opens to spectacular views and anchored by an open kitchen and drink bar centered under a tall sun-lit coffer. Both buildings have deep overhangs offering shade and easily blur the lines of being indoor or outdoor. The colorful pendant lights, playful stained wood and tiles are vibrant and festive. The marine rope and wood boards create a coastal feel. The vibe is modern and chic, while also breezy and authentic, where guests can come and go casually in beachwear.

LOCATION: Playa del Carmen, Mexico

TYPE: New Restaurant

SIZE: 5,360 Sq Ft total (2,906 Sq Ft indoor, 2,454 Sq Ft outdoor); 99 seats (71 indoor, 28 outdoor)

COMPLETED: 2016

Design Principal: Cass Calder Smith

Project Architect: Yvonne Choy

Designers:  Susana Alanis, Stacey Walters, Kate Krueger

Interior Design Director: Barbara Turpin-Vickroy

Interior Designer: Sara Klocke

 

Consultants 

Developer: OHL Desarollos

Lighting: Artec 3                      

Food Service: Equipandose

MEP: TermoAire Ltda

A/V: Cosentini Associates

Landscape: EDSA

Contractor: Corporacion Arqcan

Design Coordination: Parque Humano

Architect of Record: HKS Mexico

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