Are you ready for a culinary journey of discovery through the exciting flavors of Mexico?

“Chef’s Table” where our Executive Chef Héctor Cruz Orihuela pleases all the senses with his 8-course tasting menus. Taking ingredients, traditional and contemporary Mexican recipes from different corners of Mexico transforming everything into creative culinary experiences.

Menus are paired with signature cocktails, local craft beers, and showcase some of the exquisite New World wines Mexico has to offer, resulting in a Mexican dining experience for the true foodie at heart!

Our rooftop dining room with capacity for 2 to 8 people with a cozy atmosphere by candlelight in front of the kitchen where you can see our chef in action. Celebrate this experience with your partner or friends!

Chef’s Table is the perfect intimate experience. Suggested start time is between 6:30 and 7:30 pm. All reservations must be made a minimum of 24 hours in advance, so please contact us for more information. Price per person: $ 150 USD


Bacanora Empanada goat cheese with epazote with jalapeño- paptazul with habanero  Charanda Oaxaca cheese with pumpkin flower – tatemada green sauce Pox Ball cheese with longaniza from Valladolid sikil –pak red sauce Cold Creole pumpkin soup with chaya Trilogy of ceviches Caribbean Lobster Creole lemon juice, passion fruit pupa, coriander, Caribbean güero pepper, salt  sea with dill, mango, jicama, cucumber and carrot, yellow pea shoots Ax callus Lime extract, yellow lemon and wild lemon, olive oil, serrano pepper, Creole coriander , sea salt with seaweed, guajillo chili oil, seaweed salad, green pea shoots  Maya Snail marinated with wild lemon, habanero pepper, coriander, sea salt with Jamaica flower, onion purple Mayan World Crafts , organic sprouts Tasting of Mundo Maya Vienna Lager Brewery, India Pale Ale, American Wheat < / span> Fresh Fish Fillet marinated with dried chili oil, potato flakes, rustic mashed potatoes-cauliflower -pore with wild mushrooms Valle de Ojos Negros, Del Viko Blanco Colombard Chenin Blanc Guava Sorbet Pork belly barbecue pelón breed endemic to the Yucatan Peninsula ancestral recipe of the Mayan culture – handmade tortillas nixtamalized with holy leaf Giottonini Tinto tempranillo-Shiraz, Sonora Valle de Ures Chocolate mousse and praline with passion fruit mouse stumbling nougatine Giotonini Rosé Shiraz Rosé – Biodynamic organic  Petit fours inspiration of Mexican candies Champagne Veuve Cliquot
Whatsapp: 987 119 5167