The best surf & yoga hotels · Sayulita
La Joya Sayulita
John Huddart and Christina Gooding built La Joya at the end of a cobblestone road on a secluded cove just outside Sayulita — private beach, jungle pressing in from every side, not a tree cut during construction. The architecture follows the natural contours of the land rather than flattening them, the design calm enough that guests describe arriving as stepping into something quieter than they expected. The contrast therapy circuit — sauna, steam, cold plunge, ocean-view hot tub — is positioned where every view faces the Pacific. Chef Jorge Miramontes from Nayarit runs the kitchen at Tekuamana: organic, local, wild ingredients, no seed oils, house-made lacto-fermented foods and sourdough. The yoga terrace holds thirty mats and looks directly at the ocean. Sayulita's breaks are a short golf cart ride away. DuJour published it in 2026 as one of the most considered places to experience Sayulita.
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The hotel
Yoga
THE YOGA
Thirty Manduka mats on an oceanview terrace. Chef Jorge Miramontes cooking without seed oils. A cold plunge facing the Pacific. La Joya is built around the recovery as much as the practice.
Daily yoga on the oceanview terrace, which can hold the full guest list or be taken privately. The contrast therapy circuit runs alongside — sauna, steam, cold plunge, ocean-view hot tub — designed as a sequence rather than a collection of amenities. The kitchen supports the programme: organic and wild ingredients, no processed fats, house-made ferments, sourdough. The founding brief was a place where the practice and the recovery and the food were built together rather than bolted on separately.
THE YOGA
Thirty Manduka mats on an oceanview terrace. Chef Jorge Miramontes cooking without seed oils. A cold plunge facing the Pacific. La Joya is built around the recovery as much as the practice.
Daily yoga on the oceanview terrace, which can hold the full guest list or be taken privately. The contrast therapy circuit runs alongside — sauna, steam, cold plunge, ocean-view hot tub — designed as a sequence rather than a collection of amenities. The kitchen supports the programme: organic and wild ingredients, no processed fats, house-made ferments, sourdough. The founding brief was a place where the practice and the recovery and the food were built together rather than bolted on separately.
THE FOOD
Chef Jorge Miramontes is from Nayarit. No seed oils. House-made lacto-fermented foods, sourdough, organic wines, regional small-batch spirits. The kitchen was built to support the practice, not distract from it.
Tekuamana is the restaurant at La Joya, and it runs on a specific set of principles: organic and wild ingredients sourced locally, no seed oils, ghee and avocado oil and rendered fat instead, house-made ferments and sourdough alongside the main menu. Miramontes draws on Mexican tradition and elevates it through sourcing rather than technique — the flavours are regional Nayarit, the execution is precise. The bar serves organic wines and small-batch regional distillates, nothing generic. The kitchen is the third leg of the La Joya proposition, alongside the yoga and the recovery circuit, and it is treated accordingly.
THE FOOD
Chef Jorge Miramontes is from Nayarit. No seed oils. House-made lacto-fermented foods, sourdough, organic wines, regional small-batch spirits. The kitchen was built to support the practice, not distract from it.
Tekuamana is the restaurant at La Joya, and it runs on a specific set of principles: organic and wild ingredients sourced locally, no seed oils, ghee and avocado oil and rendered fat instead, house-made ferments and sourdough alongside the main menu. Miramontes draws on Mexican tradition and elevates it through sourcing rather than technique — the flavours are regional Nayarit, the execution is precise. The bar serves organic wines and small-batch regional distillates, nothing generic. The kitchen is the third leg of the La Joya proposition, alongside the yoga and the recovery circuit, and it is treated accordingly.
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