Here, a lively rhythm hums as the lighting picks out the vibrant colors of our dishes. A subtleness underlines the evocative power of the aromas and flavors that emerge from Chef Alejandro Ruiz’s kitchen.
Mediterranean herbs mingle amongst the flavors of Oaxaca. Basil and rosemary share their hues with hoja santa, pitiona
and shorobobo. Meanwhile, the pomegranate, fish and seafood, venison and lamb alternate with the local chapulines,
huitlacoche and quesillo.
This is a gastronomic experience for all five senses.
A space with infinite cadences.
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