Once you have paid for your reservation in full, our butler/concierge will reach out to you directly to before your stay to discuss the following
Our local catering partner charges a onetime fee of $750 per person per week ($108 per person per day for prorated stays plus tax and the typical 15-20% gratuity is recommended) which includes all food and beverages at the villa, bar staff and restocking charge for John Giovanni’s private bars, made to order hot breakfast served daily, appetizers served daily, including fresh lobster, caviar and shrimp, private chef prepared dinners every other night, also including lobster and shrimp. Children under 4 are free, ages 5-12 = $30 per day, ages 12-18 = $60 per day
Guests only pay extra for dining out meals on three alternative nights. Private Paradise maintains hard-to-come-by, standing reservations at the finest restaurants on the island so our privileged guests can experience those and being out on the town every other evening.
Our long time, standing reservations with outside chefs and restaurants are difficult to change for our large villa groups unless they are made more than a month in advance, but our local catering partner will make every effort to accommodate advance requests. Chef and restaurant reservations changed or cancelled within 5 days may be subject to a $10 per person cancellation fee.
Also included in the unlimited food and beverage plan is a mini refrigerator in each room that is stocked with a selection beer and soft drinks and candy and snacks.
We typically do not take rentals less than 7 nights, however in exceptional circumstances, if your group has reserved less than 7 nights then the food and beverage fee will be pro-rated at $110 per day.
Changes can be requested up to a week in advance so please review the below menu items as soon as possible. The selections below are the best dishes that each of the chefs are famous for. We vetted them and selected the menu order and rotation to give our guests the perfect palette variety all week long from seven different culinary artist.
Daniel and his Grupo Marea restaurant group own not one, not two but FIVE top notch restaurants on the island. We simply had to have some of his mouth-watering original recipes for our guests. Grupo Marea's team is made up of young chefs graduated from the culinary institute of Coziumel. These young cooks persent a locally sourced menu inspired on fresh interpretations of local classics.
Welcome drink –Xtabentun, an historic Mayan drink that survives to this day.
Appetizer – Buttery local lobster, crispy corn tostada, black bean, guacamole bed, pink beets aioli.
Main course – Market sourced pork tenderloin, dried pasilla pepper and mushroom sauce, homemade plum jam, almonds, seasonal veggies. (Pork can be repaced by fresh fish fillet, must request change prior to arrival).
Dessert – Flambe mayan creme brule.
This Authentic Mexican restaurant is not on the tourist strip. It is a hidden gem where rulers and aristocrats have lived and the island’s affluent take their families to celebrate special occasions in grand style.
Hidden behind tall walls, Casa Mission occupies A-WHOLE-CITY-BLOCK. It was originally the family Hacienda of the one of the original owners of the entire island. The grilled Lobster is amazing and if you like huge crabs, ask your butler to call ahead and reserve at least a few of these entries as an appetizer for everyone to try because they’re not always available.
It actually depends on how many they catch that day and one crab hangs off all sides of the plate! We also recommend Caesar Salad, Flaming Bananas Foster and Flaming Sexy Coffee all made tableside before your eyes!
Chef Fernando has his very own restaurant in town. He studied at Les Toque Blanches and in his many years of experience as a professional chef, he has mastered a variety of cuisines, techniques and styles.
Appetizer - Fresh fish tartare, lightly marinated on lime and olive oil.
Salad caprese with arugula, roasted mozzarella cheese, fresh tomato and cilantro pesto.
Main course - Fresh homemade pasta (made at private Paradise) with White sauce and shrimps with wine ( bolognesa pasta and mushroom with spinach canellones may be substitud with advance notice)
For kids: Home made pizza with pepperoni and mozzarella.
Dessert - Tiramisú with coffee liquor and mascarpone.
Buccanos is at the top of the gourmet, fine dining restaurants in the entire Caribbean! It’s a multi-ethnic, multi-sensory dining experience highlighted by local seafood, premium quality ingredients that change with the season, craft cocktails and a top shelf wine list.
The Oceanview dining terrace boasts a panoramic view of the mainland skyline, enhanced by torches and candlelight.
https://www.buccanos.com/en/inicio/night
Chef Reina has been designer John Giovanni’s personal chef for over 10 years. She also prepares most of the breakfasts, lunches and pool side treats for our guests. Much of your staff tip (in addition to the standard bartender/waiter tip on food and beverages) goes to Reina and her team who work hard to please your pallet.
Appetizer - Homemade traditional Aztec Soup with crispy tortilla, shredded chicken breast, panela cheese and avocado cubes.
Main course - Reina’s Special Poblano Stuffed Peppers with mild tomato sauceReina’s homemade mild to wild side sauces.
Dessert – Mexican flan with a coffe twist and mango-strawberry coulis
Chef Reina - Main course alternate recommendation (Must request change from the standard menu above before arrival). – Arrachera or Chicken traditional fajitas with fresh guacamole side.
Chef Anthony is a master of culinary arts and frequently makes specialty meals for elite and notable groups from the Riviera Maya all the way to Tulum! He describes his passion. “I have always believed that the kitchen is like a blank canvas, my hands are the brushes and the colors are all of the materials that I work with. The best part is not when the dish is finished, the satisfying part is seeing the happy faces of my clients who at that very moment are part of my family”.
Appetizer – Seafood bisque soup with lobster.
Salad - Organic salad hydroponic lettuce, carrot scratch, cucumber ribbon,blueberries, mandarin segments, etc. Honey mustard dressing-
Main Courses: Fresh catch of the day with garlic sauce.Homemade gnocchi with pesto and black olives.
Dessert: Cheesecake dessert with lemon zest and rustic berry jam
Chef Anthony Alternate Main (Must request change before arrival). Chicken mole - chicken breast stuffed with plum, baked over low heat, accompanied by white rice, fried plantain, sliced almonds, sesame seeds, sour cream, chopped parsley.
https://cozumelchefservices.com/
This amazing fine dining restaurant could easily be on Rodeo Drive in Hollywood. The ritzy interior fit-out is stunning, the fine wine list extensive and the authentic Italian food is right out of Italy. John Giovanni has been dining here for over 10 years. The owner, Francisco will great you most evenings as he sees to it himself that every meal and every cocktail for our Private Paradise guests comes out just to your liking.
Rooms are cleaned daily when the rooms are vacated and available to our maids. Each refrigerator is stocked with four bottles of water daily. There is no in-room mini bar. Room service is not available and we discourage food to be brought into bedrooms, however under certain circumstances your butler/concierge may be able to bring drinks to your room upon request.
Mexico taxes and credit card fees are high for businesses and the government holds up to 50% toward income tax on all money that they receive through credit cards. While everyone takes credit cards, you are allowed to bring up to $10,000 US Dollars per person and suffice it to say that you can usually save money when you do! US dollars and Mexican pesos are accepted everywhere but the exchange rates change daily and can be slightly different between vendors on any given day.
Bartenders, waiters and waitresses – Tipping the traditional 18 to 20% for good service on the food & beverage package and additional purchases one time upon check out is the easiest and much appreciated.
Villa staff – We recommend guests tip a minimum of $15 per room per day upon check out for the villa staff. This tip gets distributed to the concierges, chefs, maids, porters, pool and gardener staff and behind the scenes workers like the engineers who operate the water-slide, pool pumps and heaters. These amazing dedicated people frequently take and make calls from home and volunteer to switch their time off and stay late or come in early to accommodate guest’s every changing tour and dining schedules so you can enjoy your vacation.
Breakfast: Daily 8:00 AM – 10:30 AM in the dining room.
Lunch and Pool side snacks: Daily in pool and dining room area from 12:00 PM – 4:00 PM
Dinner: When dining at the Villa: 8:30 PM
Flyan-Mayan Pool Bar Staff: Available from 11:00 AM – 7:00 PM
Club 33 Martini Bar Staff: Available from 7:00 PM – 11:00 PM (In coordination with evening dining)
Schedule modifications with advance notice may be available based on your group’s preferences but in order to properly staff these locations and give the staff breaks, we adhere as closely as possible to these times.
Please note that we are not able to offer any refunds in any amount for any cancellations. Travel and life can be unpredictable. We HIGHLY recommend that all groups look into purchase travel insurance. We are NOT a hotel and unfortunately cannot take multiple reservations at the same time. If your group books the villa, we immediately remove the villa from our calendar of availability which means we cannot rent it to anyone else. This means that we will not be able to offer refunds for ANY cancellation reason. Third party travel insurance would best protect your group in the event of a necessary cancellation.
Private Paradise is seldom vacant and it is a very big complex with many electronics and things for our staff to check in the short changeover time between rentals so please do not arrive before 2:00 PM on check-in day and please vacate no later than 11 AM on check-out day. If you arrive between 2:00 and 4:00 you can use the pool and we will let you know as soon as your room is ready.
Slopes to Sands Dream Vacation Homes are owned by the Cacciutti family, close friends and relatives. Each masterpiece is the work of former automotive designer John Giovanni Cacciutti who now makes a hobby out of constructing luxurious and entertaining Estates, Villas, and Chateaus for the sole purpose of spending quality time with family and friends. Maximizing fun for all ages is his passion and it is obvious in the wildly creative and entertaining design elements in these properties.
However, these creations are only rented a limited number of times each year to families who understand that these are not hotels and respect them as very exquisite homes. Occupancy is by invitation – after a short screening process – and the Cacciutti family kindly requests that invited guests report irregularities upon check-in and take care to leave these homes the way they were on arrival.
We suggest you bring your own PlayStation Four and Nintendo Switch video games. Some games are
currently in the home – however, sometimes the games we provide are accidently misplaced or taken and therefore we ask that you bring your own. Guests are welcome to bring regular or Blue Ray DVDs but all four theaters are connected via Apple TV to the internet so you can easily log into your Netflix or Amazon Prime or other account to watch movies and TV shows on demand.
Guest may use the refrigerator and microwave in the guest kitchen store and reheat items but do not have access to the back stage chef kitchen. Would you really want to cook and clean for 20 guests on vacation?
Private Paradise may well be the safest place to vacation outside of your own home because our guests lease the entire property. Essentially this is your very own home in paradise and with enough entertaining features to seldom leave.
In addition, all our full-time staff wear masks and have undergone extensive wellness and hygiene training. Frequently touched surfaces are disinfected daily and hand sanitizers are available throughout.
Prior to the height of Covid in the United States Cozumel adopted even stricter lock down standards that most of the rest of the world and as a result has had a very low rate of it compared to the rest of the US and the rest of the world.
Many of us continue to fly back and forth to Cozumel since they reopened to tourist in June (only the land borders are closed to US travelers but you can fly into Cozumel or Cancun) and to me everyone is uber careful to practice cleanliness and social distancing in the terminals and the air in planes is actually cleaner than in your house! According to a World News Tonight report, clean air constantly enters aircraft cabins from above and is drawn out the bottom. It is pass front to back across passengers. The total volume of clean outside air that is drawn in, completely renews the cabin air every few minutes. All surfaces in the cabin are disinfected between flights. Then most people clean and disinfect around them again when they sit down and travelers are required to wear masks for the duration of the flight.