KOLI

"The three Rivera-Río brothers (Rodrigo, Daniel, and Patricio) combine their talents here, overseeing the culinary, pastry, and front-of-house efforts for this singular establishment. More than perhaps any other, this restaurant embodies the new face of Norteño cuisine, celebrating local ingredients and traditional dishes with a menu that is simultaneously inventive, playful, and bold. A sense of pride in local traditions and ingredients is apparent throughout their immersive tasting menu, whether it’s a suckling pig paired with a distinctive mole neolonés, or an exceptionally tender, reimagined take on cabrito, paired with plum and foie gras. Cocktail pairings, whether with or without alcohol, are both thoughtful and memorable." - Michelin Inspector

The Michelin Guide Has Finally Arrived in Mexico—These Are the Starred Restaurants

"A Nuevo León restaurant that highlights regional flavors with an innovative approach."

All The Stars From The MICHELIN Guide Mexico 2024

"Run by the Rivera-Río brothers, this restaurant embodies the new face of Norteño cuisine, celebrating local ingredients and traditional dishes with an inventive and bold menu." - The MICHELIN Guide US Editorial Team

KOLI Cocina de Origen

"The three Rivera-Río brothers (Rodrigo, Daniel, and Patricio) combine their talents here, overseeing the culinary, pastry, and front-of-house efforts for this singular establishment. More than perhaps any other, this restaurant embodies the new face of Norteño cuisine, celebrating local ingredients and traditional dishes with a menu that is simultaneously inventive, playful, and bold. A sense of pride in local traditions and ingredients is apparent throughout their immersive tasting menu, whether it’s a suckling pig paired with a distinctive mole neolonés, or an exceptionally tender, reimagined take on cabrito, paired with plum and foie gras. Cocktail pairings, whether with or without alcohol, are both thoughtful and memorable." - Michelin Inspector

The 24 Best Restaurants in Monterrey, Mexico | Eater

"Brothers Patricio, Rodrigo, and Daniel Rivero — sommelier, chef, and pastry chef, respectively — run this fine dining restaurant that recently relocated to a much bigger space in the San Pedro Garza García neighborhood. “Koli” means grandfather in Nahuatl, one of several indigenous languages in Nuevo Leon, a fitting name for the brothers’ homage to the land and culinary heritage of Northeastern Mexico. The a la carte lunch menu features dishes like cabrito (baby goat) stuffed onions, northern burrata, asadero goat cheese with figs and pistachios, and pine nut pipián. At dinner, you’ll find a set tasting menu with options like mole with suckling pig and fresh cheese, or grilled beef with yucca, black garlic, cauliflower, and onion. [$$$$]" - Liliana López Sorzano