Labo Fermento

I visited this restaurant after a friend’s glowing recommendation, and I’m so glad I did! After enjoying traditional Oaxacan food throughout my trip, it was refreshing to try something so creative and experimental. Every dish was beautifully presented and full of bold, exciting flavors. The green curry was absolutely perfect — balanced, rich, and deeply flavorful. I could honestly swim in that green broth forever! The ceviche was another standout, with a bright and complex flavor profile that hit all the right notes without being overwhelming. I also tried a few of their non-alcoholic fermented drinks, which were surprisingly delicious and refreshing. I have a sensitive stomach, so I couldn’t try them all — but if you’re the same, bring some Gas-X just in case (worth it!). Overall, this place delivers a truly unique culinary experience in Oaxaca — creative, flavorful, and memorable. Highly recommend for anyone looking to explore modern Oaxacan cuisine in a warm, welcoming space.

My boyfriend and I came here to celebrate our anniversary while traveling in Oaxaca, and the experience was absolutely amazing. The food was delicious, with unique and interesting flavors, in a romantic atmosphere —but what truly made the evening unforgettable was our server, Mani. His attentiveness and exceptional service took everything to the next level. We felt genuinely cared for and welcomed. Highly recommend!

This average. I went cause I read good things about the vegetarian options, and they do have options. Honestly not too thrilling, especially in comparison to some of the other meals I’ve had in Oaxaca. The terrace has nice views, and the staff was friendly. The wontons were really okay, and the dipping sauces really didn’t work for me.

4.6 for food. 5/5 Super good service and nice atmosphere with many seating areas indoor, outdoor terrace and private spaces. We enjoyed our food and drinks and definitely liked our experience; however we’re were not wowed by any of the dishes in particular (green rice, fried chicken and dumplings). The coffee kombucha was refreshing and the fermented vegetables were a nice touch. Definitely a good, innovative restaurant and worth a try.

Hands down the best dining experience I had in town. Dishes are unique, creative, and still lean into Oaxacan flavors but do so with a mix of techniques and flavors from other fermentation forward cuisines. When traveling I rarely go back to the same place twice, but after a stellar dinner we ended up back at Labo for lunch before our departure flight. Staff is superb. Friendlly, real, and very engaged with what I’d describe as the ethic of the place which is experimentation. Had the delight of tasting a few experiments in progress. The space has been well used: a classic beautiful dark wood bar greats you as you enter and then a few small tables spy out into the bar and street and behind them are to rooms with a bit more privacy. The upstairs space has numerous tables and sunlight or starlight depending on your dining interval. Adorned throughout the space are experiments in process - miso, herb extractions, etc. Pricing is reasonable and a better value than the other similarly ranked restaurants my wife drug me too.

Amazing experience, really delicious food, everything we ordered was spot on. The interior is worth noting. We had the fried chicken, vegetarian dumplings, fries, and cold noodles, all of which were spectacular. We were seated at the rooftop and highly recommend the view of the church from the rooftop.

The food is extraordinary. There’s no doubt that there is a serious passion in the kitchen. A mestizo/Japanese approach. Every dish was exceptional. The service was exceptional. Sincere, generous, attentive. What a pleasurable experience. A seriously great first stop in Oaxaca. Thank you.

A staple in the making! We were lucky enough to dine at Labo Fermento which this came to be one of greatest food experiences of our gastronomic trip to Oaxaca! The food was impeccably executed! Served with the utmost of pride, merging their Oaxacan heritage with Asian elements and creating some of the most joyful of dishes I’ve experienced in a long time. Fermantion is at the center of this dining experience, whether it’s milk fermenting local vegetables, homemade amazake to their ingenious kombucha made from local mais, this restaurant has everything. Me and my wife were so impressed of the range of this place that we went back two days later. Every time we were greeted and catered with the utmost of warmth and respect from the staff. So much has been learnt regarding the different techniques used with their cooking. The amount of passion the chefs & staff have for their craft is something one does not come across often nowadays. I cannot rate Labo highly enough. This is a staple in the making and hope that we’ll be able to return to Oaxaca soon to see what else they’ve been cooking up. Simply brilliant.