Chef Daniela Soto-Innes is the creative director, and together with her team, she brought to life a project where the space feels as vibrant as the menu.
The harmony with the surroundings begins with the organic garden, where herbs, fruits, and vegetables are grown and used in the menu. This garden extends into the pink concrete structure that houses the dining room and kitchen, designed by Ana Paula de Alba and Ignacio Urquiza.
The same meticulous attention to detail that went into every aspect of the design—from the furniture, tableware, and uniforms to the comal, the artwork, and the landscaping—is also applied to dishes such as scallops with nopales and lemon verbena, infladitas de suadero (stuffed beef), queen clams with hazelnut butter, and lamb barbacoa with passion fruit and herbs.
From the drinks menu, the César el Valiente cocktail deserves special mention. Prepared tableside with an exclusive edition of Cascahuín tequila, grapefruit sorbet, lemon juice, a touch of pink salt from Yucatán, and rosé sparkling wine.
“More than surprising, we seek to listen to what the ingredient is trying to tell us. Sometimes, creativity lies in knowing how to do less, in intervening just enough to let nature shine. This philosophy allows us to find a balance between innovation and respect for the environment,” says Soto-Innes. The result speaks for itself.
Source: lyfeandstyle
