Zadún, a Ritz-Carlton Reserve, announces the re-opening of Humo, a Homage to Fire where primal cooking meets contemporary sophistication. Here, fire is more than a tool—it is language, memory, and transformation. Every ember, spark, and wisp of smoke tells a story, while smoky, earthy, and vibrant flavors create a deeply sensory experience of the time and space we inhabit.
The reimagined HUMO features a new terrace accommodating up to 28 guests, which can be customized into a Private Dining Room for intimate gatherings or larger celebrations. For smaller, more personal moments, outdoor tables for up to 10 guests around a fire pit invite warmth, presence, and reflection beneath the open sky.
Guiding this vision is Chef Jeffrey Rodríguez, who leads the creative direction alongside the talented HUMO culinary team. His international journey began at Lima’s esteemed D'Gallia Gastronomic Institute and spans acclaimed kitchens across Peru, Puerto Rico, and Chile. Together, they bring a deep respect for tradition and a passion for innovation to a menu that serves as a living logbook of fire, where each dish marks a shared exploration of smoke, ash, and flame.
The menu unfolds in sections reflecting the dialogue between fire and ingredients. Orchard celebrates the earth with charcoal-fried yuca, grilled Miraflores corn, charred romaine hearts, and roasted Brussels sprouts. Raw balances freshness and smoke with smoked kampachi crudo, “Chingón” oysters with crispy quinoa, and half-moon scallop tostadas. Grill and Fire transform Angus meats, seafood, and vegetables over slow embers and wood—from beef empanadas to sustainable totoaba wrapped in banana leaf. Ash concludes the journey with desserts infused with smoke and warmth, such as fire-grilled peaches, charred plantains, and ember-kissed chocolate.
The beverage program mirrors this narrative. Navigator-inspired cocktails evoke the stories of oceans crossed and horizons explored, while a dedicated wine space offers intimate tastings before your reservation, a prelude to the ritual that is dining at Humo.
“Humo is a place where fire speaks, and we learn to listen. Every dish, every ember, every sip is a coordinate in a journey through memory and presence,” reflects Executive Chef Nicolás Oviedo.
Humo, at Zadún, a Ritz-Carlton Reserve, is an intimate and evocative space where fire transforms ingredients into stories, and dining becomes a multisensory ritual unlike any other.
In celebration of its reopening, HUMO will also debut a lineup of upcoming events and festive programming that further elevate the dining experience. On November 7, Chef Drew Deckman will take over HUMO for a special culinary collaboration, followed by a Thanksgiving dinner experience showcasing seasonal dishes infused with the restaurant’s signature fire-forward style. As the year concludes, guests can look forward to Christmas at HUMO, part of Zadún, a Ritz-Carlton Reserve’s festive season offerings.
