MUSA is a 250-acre regenerative hospitality town on Guerrero's Costa Grande, with a nine-room oceanfront hotel — Hotelito — at its heart. It's built around the idea of landing and rooting into a place, not checking in and out of a resort.
MUSA isn't a resort competing on room count or spa menus — it's a working, 250-acre living project combining a small oceanfront hotel, five design-led villas, a working farm, an artificial reef, a turtle sanctuary and a lagoon, built new on a stretch of virgin Pacific coastline rather than converted from an existing property. Guests choosing MUSA over Zihuatanejo's established hotels (Thompson Zihuatanejo, La Casa Que Canta) are choosing a self-described 'town' over a resort.
Guests drawn to design, art, surf and wellness who want longer, slower stays rather than a standard beach-resort visit — couples and small groups booking the oceanfront hotel rooms, and larger groups or families booking the multi-bedroom villas (one sleeps up to 14) for shared, extended-stay living.
Unhurried and grounded, not polished-resort glossy. Let natural materials, texture, and open air do the work — think palapa roofs, cedarwood, outdoor bathtubs, plunge pools open to the sky. Pace should feel slow and breathing-room generous rather than dense or ornamental; restraint over spectacle, with the ocean and jungle as the real decoration. Warm, sun-bleached, tactile — a place meant to be lived in, not just photographed.
MUSA was founded by Andrés Saavedra and Tara Medina, who spent over a decade building collaborative spaces and experiences through their platform LOOT before creating MUSA (per Hospitality Net and Robb Report). The property sits on what press describes as virgin, iron-rich Pacific coastline on Guerrero's Costa Grande — Robb Report cites 177 acres for the Hotelito portion specifically, while MUSA's own site describes the wider project as 250 acres; both figures come from credible sources but describe different scopes. The hotel's own name is styled as an acronym — 'Modern Utopian Society of Adventurers' — and its language frames the project as 'not an escape, an invitation to be.' MUSA has hosted guest chef residencies, including Afro-vegan chef Gloria Kabe, who stayed a month cooking with local ingredients (per Travesías) — illustrative of the property's culinary approach, though not confirmed as a fixture of Alba's regular kitchen. The project is listed by Design Hotels and Mr & Mrs Smith, both curated boutique-travel collections, though no award or star-rating recognition was found.
The oceanfront biopool at the hotel's center; the 250-acre living-landscape setting spanning ocean to saltwater lagoon; Alba, the farm-to-table restaurant sourced from MUSA's own land and the Pacific; the regenerative programs (artificial reef, turtle sanctuary, closed-loop farming); and the design-led villas for longer, larger-group stays.