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Puerto Escondido: Exceptional Lodging And Gastronomy In A Genuine Destination

Written by:
WISH & CO.
Photography:
Lizzie Pavon, Romain Laprade

Puerto Escondido, in Oaxaca, Mexico captivates with its iconic beaches like Zicatela and Carrizalillo, ideal for both surf enthusiasts and those seeking relaxation. The Rinconada area stands out for its gastronomic scene and local shops, while the Manialtepec Lagoon invites exploration of unique biodiversity. La Punta Zicatela and Barra Colotepec add charm to this destination promising unforgettable experiences and breathtaking landscapes. With unique gastronomic and sophisticated lodging proposals, Puerto Escondido serves as a link between comfort and culinary excellence.

WHERE TO STAY?

1. Casona Sforza: This boutique hotel, designed by renowned architect Alberto Kalach, blends comfort and elegance in an environment where nature and design stimulate the senses. The project reflects a commitment to environmental care, revaluation of roots, and local community development.

image © Alex Krotkov

2. Casa TO: Located in La Punta Zicatela, at the southern tip of Puerto Escondido, this boutique hotel offers a contemplative hospitality experience with a vision of environmental consciousness and social responsibility.

image © Jaime Navarro

WHERE TO EAT?

1. Almoraduz: The project of chefs Quetzalcoatl Zurita and Shalxaly Macías, Almoraduz celebrates the richness of local ingredients with a contemporary approach, offering dishes that blend tradition and modernity. Recently included in the 2024 Michelin Guide recommendations, this restaurant is a culinary experience highlighting the authentic flavors of Oaxaca.

image ©  Michelin Guide

2. La Bóveda: At Casona Sforza's restaurant, chefs Vanessa Franco and Andrés Trujillo develop a straightforward cooking experience where local land and sea products take center stage.

3. Glou Glou: Led by chef Luis Pabón and sommelier Gabriela Moreno, this restaurant stands out for careful pairing between preparations and wines, indulging diners with their stoves and cellar.


By Naser Nader Ibrahim

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