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World Cuisine

Nudo Negro

This place defines itself as the absence of rules and labels; the only premise is to enjoy. For this, Chef Daniel Ovadia and his team are inspired by their vast experience in various cuisines of the world in order to converge Mexican flavors, steam, wok fire and the embers of his Josper oven. The result is a mixture of techniques, flavors and ingredients that always surprise the diner; a place where you can eat with your hands, chopsticks or a fork. The menu ranges from seafood in ceviches, aguachiles and teriyaki-style preparations to unexpected fusions such as pozole dumplings, which combine Middle Eastern spices and Japanese techniques to enhance the cult of Mexican ingredients.

Highlights:

Creative gastronomy

Menu Book

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