Bakéa

"This restaurant in Lomas is an in-the-know power meal destination. It’s classy yet laid-back, slightly corporate even, with white tablecloths, cozy low ceilings, and blue velvet chairs. So it’s no surprise that the weekday lunch hour is typically filled with locals in Patagonia vests and Swiss watches, planning weekend trips to their homes in Valle de Bravo. Coincidentally, a Valle de Bravo farm is where Bakéa grows most of the vegetables that are used in the fancy-fussy Basque, French, and Mexican fusion dishes full of delicate flavors, like the shrimp and scallops with perfectly al dente linguini and the famous glazed pork belly with curried garbanzos and cilantro. You might even catch the founder-chef, who’s been here almost every day for the past 25 years, in action, whipping up delicious poached eggs with foie gras, avocado, and truffle vinegar." - guillaume guevara

"This restaurant in Lomas is an in-the-know power meal destination. It’s classy yet laid-back, slightly corporate even, with white tablecloths, cozy low ceilings, and blue velvet chairs. So it’s no surprise that the weekday lunch hour is typically filled with locals in Patagonia vests and Swiss watches, planning weekend trips to their homes in Valle de Bravo. Coincidentally, a Valle de Bravo farm is where Bakéa grows most of the vegetables that are used in the fancy-fussy Basque, French, and Mexican fusion dishes full of delicate flavors, like the shrimp and scallops with perfectly al dente linguini and a glazed pork belly with a curry jus. You might even catch the founder-chef, who’s been here almost every day for the past 25 years, in action, whipping up delicious poached eggs with foie gras, avocado, and truffle vinegar. photo credit: Andrew Reiner photo credit: Andrew Reiner photo credit: Andrew Reiner" - Guillaume Guevara