On the coast of Oaxaca, where tropical landscapes meet the Pacific Ocean, a culinary scene has emerged that stands out for its authenticity, creativity, and strong connection to the land. Beyond its beaches, this region is establishing itself as a gastronomic destination where local ingredients, refined technique, and distinctive aesthetic sensibility converge.
Restaurants such as Almoraduz, La Bóveda, Glou Glou, and Septimus reflect this evolution, mapping a route that celebrates regional flavors and defines a new expression of contemporary cuisine in one of Mexico’s most captivating natural settings.
Septimus
Led by acclaimed chef Eduardo García–known for Máximo Bistrot and Havre 77–, Septimus is the culinary heart of Kymaia hotel, a restaurant that highlights the richness of the Pacific through local ingredients treated with precision and respect. Inspired by Mexican tradition and grounded in contemporary technique, its cuisine strikes a balance between the essential and the sophisticated.
Through dishes such as zucchini tostada with criollo bean purée, saffron risotto with river prawn, and grilled Wagyu ribeye, Septimus offers an immersive sensory experience where freshness, seasonality, and the natural setting play a central role—reaffirming the chef’s commitment to honoring both land and sea.
Almoraduz
Almoraduz creates a dialogue between the legacy of Oaxacan cuisine and contemporary culinary artistry, offering a unique dining experience that balances experimentation with regional flavors. Founded in 2013 by chefs Quetzalcóatl Zurita and Shalxaly Macías, the project was born from a desire to elevate Oaxacan ingredients through original recipes that blend techniques from diverse culinary traditions.
Among its most celebrated dishes are catch of the day with shrimp mole and guava purée, tuna tataki in beet emulsion, and duck confit enchiladas in black mole. Recently recommended by the Michelin Guide, this restaurant has become a reference point for both locals and travelers from around the world.
Glou Glou
In La Punta Zicatela, inside boutique hotel Casa TO, Glou Glou delivers a precise and thoughtful culinary offering that has captured the hearts of gourmands and travelers alike thanks to its refined, unpretentious vision. Founded by chef Luis Pabón and sommelier Gabriela Moreno, the restaurant celebrates seasonal cuisine with local ingredients, personal techniques, and a deeply cosmopolitan spirit.
With dishes such as watermelon and fish aguachile, pumpkin agnolotti with squash blossom and herb butter, and clam and shrimp rice, the menu is a constant pursuit of harmony between sensory pleasure and essential simplicity. Natural wines, ferments, artisanal mezcals, and a constantly evolving menu make Glou Glou a gastronomic landmark on the Oaxacan coast.
La Bóveda
La Bóveda, the restaurant at Casona Sforza, offers a serene and sensory dining experience that pays tribute to local produce. Under the direction of chefs Vanessa Franco and Andrés Trujillo, the kitchen favors seasonal ingredients sourced from small regional producers, resulting in a restrained, elegant offering deeply rooted in its surroundings.
Situated between the sea and the garden, the menu features dishes such as fish tiradito in chicatana ant emulsion, huitlacoche and truffle risotto, and grilled fish with green mole—each celebrating the seasonality and natural rhythm of Oaxaca.
