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March 30, 2023


If you’re a foodie visiting Mexico City, you will not want to miss Lorea, a restaurant that offers an exciting and personalized dining experience. Upon entering the two story townhouse that houses Lorea, you are immediately struck by the modern and sleek interior. The mostly wooden accents and blue hues create a sense of warmth and intimacy, while the beautiful marble kitchen counters draw your eye. As you are led to your table (or chefs counter in my case), you have a clear view of the open kitchen, where the chefs are hard at work creating the culinary masterpieces that you are about to enjoy.

As I settled into my seat, I was presented with a customized tasting menu bearing my name. This truly personalized touch immediately made me feel valued and appreciated as a guest, and the attention to detail was just the beginning of the exceptional service that I received throughout the evening. As I perused the menu, I could not help but feel a sense of excitement and anticipation. Each dish was described in detail, and the creativity and thought that went into their creation was evident. I knew I was in for a culinary adventure unlike any other.

The first course was the Tosta de langosta, and I was struck by the rich and full flavor of the lobster roll-inspired dish. It was not presented in the traditional view of a lobster roll of stacked lobster, with or without mayonnaise, in a hoagie roll but instead it was on a cube sized cut of bread with a small dollop of curious lobster medley. The flavor on the palate was not greasy or fatty, but instead perfectly balanced and bursting with complexity. I do have to note that the flavors on this bite were quite bold and forward which is generally the opposite of what I am attracted to on food. I am generally an eater that appreciates reserved complexity of flavors but this was perfectly executed. This dish set the tone for the rest of the meal, which continued to impress with each new course.

As I sat at the bar, I was presented with a small wooden tray containing three small glasses of mezcal, a slice of Oaxaca cheese, and a square of dark chocolate. The first sip of the mezcal was sharp and smoky, but when I took a bite of the cheese and chocolate, the flavor profile changed dramatically. The smokiness of the mezcal was softened by the creaminess of the cheese, and the bitterness of the chocolate added a complex layer of flavor. The combination was unexpected but perfect, and it left me wanting more. The mezcal tasting with chocolate and Oaxaca cheese is a must-try for any adventurous foodie looking for a unique and delightful experience.

The Crudo was a work of art, with its vibrant colors and delicate presentation. As you take your first bite, the freshness of the seafood and the zing of the yuzu immediately capture your taste buds. The watermelon jus adds a subtle sweetness that balances out the tartness of the yuzu, making for a perfectly harmonious flavor profile. The multiple types of seaweed add a unique texture and depth to the dish, adding complexity to the already well-balanced flavors. However, be warned not to eat the whole pickled lemon, as its sourness can be overwhelming and overpower the delicate flavors of the dish. Overall, this dish is a must-try and showcases the chef’s creativity and skill in combining unexpected flavors to create a truly remarkable dish.

The Artichoke soup with comtè cheese is a velvety, smooth concoction that’s rich and packed with flavor. The creamy consistency of the soup is elevated by the nuttiness of the comtè cheese, while the drizzle of olive oil from Spain lends a subtle complexity to the dish.

Moving on to the Wagyu with black mole and potatoes, this dish is a masterpiece in its own right. The wagyu beef is cooked to perfection, with a perfect balance of fat and meat that melts in your mouth. The black mole, made from burnt chilis, adds a deep, complex flavor that complements the beef beautifully. The potatoes are the perfect accompaniment, soaking up the flavors of the mole and providing a satisfying crunch.

If you are looking for something truly unique, the Tea is a must-try. As soon as it arrives at your table, you will be hit by the aroma of cinnamon, but the first sip will surprise you. Instead of the expected sweetness, the tea is salty, leaving your taste buds tingling. It is an unexpected but amazing experience that you will not forget anytime soon.

For dessert, the Beetroot ice cream with kumquats is a daring creation that may not be for everyone, but it is definitely worth a try. The ice cream has a slightly earthy flavor, and when paired with the tartness of the kumquats, creates a unique and intriguing dessert. However, the real standout is the Mamey salad with pixtle ice cream. Even if you’re not a fan of sweets, this dish is sure to impress. The sweet and creamy pixtle ice cream is the perfect complement to the refreshing and juicy mamey salad.

Throughout the evening, the presentation of each dish is a work of art in itself, and the attention to detail was unparalleled. From the perfectly cooked soft shell crab to the creamy and understated Artichoke soup with Comté cheese, every dish was a masterpiece that was as beautiful to look at as it was to taste.

Overall, the dining experience at Lorea is one that’s not to be missed. From the personalized menu to the exceptional service to the creative and delicious dishes, it’s an unforgettable evening that’s sure to leave a lasting impression. The attention to detail in every dish is unparalleled, and the unique combinations of flavors and textures are unforgettable. The chef, who trained in Mugaritz, a renowned restaurant in Spain, brings a wealth of knowledge and skill to the menu. It’s worth planning a weekend trip to Mexico City just to experience Lorea.

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