A mecca for food, art and architecture, Mexico City is a vibrant metropolis brimming with exceptional dining experiences, and the Cuauhtémoc neighborhood is experiencing a gastronomic emergence that is earning it recognition as the new “food hot spot” among discerning travelers. Four restaurants of the five in Mexico City to receive a Michelin Star in the country’s historic first selection are located in Cuauhtémoc, along with seven of the 14 bars that received recognition from The World’s 50 Best throughout Mexico City. One of the neighborhood’s newest and chicest luxury boutique hotels, Volga, blends all three – food, art and architecture – in one of the most unique and visually stunning properties in the entire city, and its signature restaurant Elora is the new “must try” restaurant for Mexico City bucket list itineraries.
Just in time for spring, Elora is debuting a new menu and introducing a new executive chef, Sergio Esquivel. Chef Esquivel’s new menu items will be available at Elora starting March 1, 2025, and highlights include Lobster Bisque prepared with fennel bulb confit, lobster ice cream and cherry tomato jam, Octopus Carpaccio seasoned with black aioli, creamy paprika and extra virgin olive oil, Gnocchi Bolognese, and the Lavender and Berries Cheesecake.
Designed by the same prominent architects behind Pujol and The Cape in Cabo, Javier Sanchez and Aisha Ballesteros of JSa built Volga like an urban cenote. The focal point of the building is an open U-shaped core that extends from basement to rooftop, turning the open-air ground floor into a central hub and the perfect location for the Mediterranean-inspired fine dining restaurant.
Elora opened with the hotel in fall of 2023 and has become known for its creative and evolutionary cuisine. Please find links to the new menu items at Elora (photography credit: Volga) as well as Chef Esquivel’s headshot and bio, and I’m happy to provide any additional information if there’s interest.
