Cavita

Built around the knowledge acquired from her travels, Cavita encompass food traditions from all over Mexico, from the capital, where Adriana was born, across to Oaxaca and the Yucatan. The 70-cover restaurant has an open fire kitchen at its core, with reclaimed granite tables for couples and smaller groups, as well as communal dining available at the chef's table. Downstairs sits the hidden mezcaleria, Mayahuel serves as a cocktail and mezcal bar in its own right. We deeply believe in gastronomy as a real agent of social change, not only from a cultural point of view but also for taking into account how the ingredients were grown, the consequences of farming to the land, and how it eventually made it onto our plates. From designing our menú to every step in service, in Cavita we are committed to sustainable food production, fare trade practices and better food choices. And this is how we choose our providers.