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In four gastronomic sculptures, the chef Paola Garduño and the sculptor Julio Martínez  fuse the Tepoztec tradition of corn and Mexican volcanic stone with a menu to taste the regional flavors created in unique pieces. 



I. Ovens:
Stone: Ribs originating from PLACE  to the oak firewood
Copper: Elotes with chiles from local orchards

II. grill 
Seasonal vegetables from the local garden

III. coffee maker 
Yo. Coffee cocktails with kafir lemon zest 
ii. Cold brew with selected grain Arabica coffee

IV. infusermezcal with avocado leaf


The menu is accompanied by blue tortillas, sauces designed for each food, beers and Dilao citrus water.




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