The dishes are prepared like at home, using seasonal ingredients from the region or sourced from local suppliers, which means they come from nearby farms, cooperatives, and harvests around Puerto Escondido. The main goal is always to ensure the best quality of the ingredients, resulting in a cuisine with fresher products and a sustainable commitment.
As part of the new culinary proposal with a strong commitment to sustainability, we use honey, vanilla, and coffee as ingredients grown in our sister project, Pueblo del Sol, in the Oaxacan mountains. This strengthens our connection and commitment to Mother Earth.
Rediscover everyday recipes designed with French techniques, whether it's during breakfast, lunch, or dinner, with fresh ingredients as the protagonists. Start your day with an Omelette with hoja santa and quesillo, and end your day with the catch of the day, mussels, fresh pasta, and garden salad among the menu options.
Just like the homemade bread and pastries, seasonal fruits, house-made ice cream, and Tabasco chocolate are also included in the culinary proposal.
In our new menu, you will find vegan and keto options, always prioritizing the pleasure of sharing fine dining.
This new culinary proposal is paired with an exclusive menu of national and international wines, selected for their profiles, whether they are classic cellar choices or innovative options in natural and organic production. In mixology, the bar essentials have been reinterpreted to offer unique elixirs, such as the Negroni with Antica, a high-quality smooth vermouth.
Their career began in their native Venezuela, and they later honed their techniques in different countries. Mexico, with its rich culinary heritage, captured their hearts, and it is now their home. Their cuisine is heavily influenced by Mexican flavors. For over five years, Vanessa Franco and Andres Trujillo have been sharing the kitchen since they met in Mexico City. The perfect combination of both styles creates a complete menu that concludes with an excellent dessert.
Originally from Caracas, Venezuela, discovered his passion for cooking thanks to his maternal grandmother. He gained experience working in prestigious restaurants in Venezuela, London, and Mexico. His culinary style is heavily influenced by his time spent in different Mexican cities, such as Valle de Guadalupe and Mexico City, where he defined his unique style that characterizes him today.
Originally from Maracaibo, Venezuela, she has an outstanding career as a pastry chef in restaurants in Venezuela, Colombia, and Argentina. In Mexico, she defined her style by contributing to important restaurants in Guadalajara, Valle de Guadalupe, and Mexico City.