Oryx Restaurante

Restaurant · Tijuana

Oryx Restaurante

Restaurant · Tijuana

5

Blvd. Agua Caliente 10750-Interior 84, Calete, 22020 Tijuana, B.C., Mexico

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Oryx Restaurante by Oryx Restaurante
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Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null
Oryx Restaurante by null

Highlights

Modern Baja cuisine, mesquite grill, raw bar, signature cocktails  

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Blvd. Agua Caliente 10750-Interior 84, Calete, 22020 Tijuana, B.C., Mexico Get directions

oryxrestaurante.com
@oryxrestaurante

$$$ · Menu

Reserve

Information

Static Map

Blvd. Agua Caliente 10750-Interior 84, Calete, 22020 Tijuana, B.C., Mexico Get directions

+52 664 754 7562
oryxrestaurante.com
@oryxrestaurante

$$$ · Menu

Reserve

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Last updated

Oct 25, 2025

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@michelinguide

Oryx

"This Tijuana favorite is the domain of Chef Ruffo Ibarra. The dining room boasts a dressed-up industrial look with dark earthy colors, exposed red brick walls, wood and tiled flooring, metal beams and warm lighting.The menu is a contemporary take on Mexican cuisine and lists an extensive selection of items including chilled seafood starters and grilled steaks. Consomé de camarón con hongas is presented with chopped raw shrimp, then filled tableside with a hot, deeply flavorful shrimp broth which gently poaches the shrimp. Golden-brown, crisped striped bass shares the plate with creamy onion puree, bits of fried kale and some salsa verde. The stack of churros, served warm and accompanied by bourbon ice cream, make for a fine ending." - Michelin Inspector

https://guide.michelin.com/en/baja-california/tijuana_2061688/restaurant/oryx
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@eater

The 31 Essential Restaurants in Tijuana, Mexico

"One of the many Culinary Art School grads on this list, chef Ruffo Ibarra opened his restaurant in 2015 after working under top chefs in Europe and the U.S. Ibarra’s mesquite grill is at the center of a Baja California menu of well-smoked prime rib, USDA prime rib-eye, and largemouth bass, which comes with fried kale and salsa verde as well as inspired raw bar items such as a yellowtail tiradito with citrus and crispy seaweed and a blackened tuna tostada with cuttlefish ink and smoked watermelon." - Bill Esparza

https://sandiego.eater.com/maps/best-restaurants-tijuana-mexico
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@eater

Tijuana Chef Ruffo Ibarra and the Team Behind Tahona Are Taking Over the Guild Hotel - Eater San Diego

"Oryx Capital is owned and run by renowned Tijuana chef Ruffo Ibarra since 2015 and is considered one of Eater’s essential Tijuana restaurants." - Candice Woo

https://sandiego.eater.com/2023/1/11/23550132/the-guild-hotel-new-restaurant-chef-ruffo-ibarra-tijuana-cocktail-bar-tahona-downtown-san-diego
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@eater

Best Cocktail Bars to Check Out in Tijuana, Mexico | Eater San Diego

"An elevated restaurant borrowing flavors from both California and Baja California, Oryx by chef Ruffo Ibarra houses a selection of liquors and wines from these regions. The original “paloma encabronada” was made here — a drink made with spicy tequila, lime juice, agave, grapefruit and smoked salt." - Roxana Becerril

https://sandiego.eater.com/maps/best-cocktail-bars-drinks-tijuana-mexico
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@eater

Where to Eat Tijuana’s Best Tacos | Eater San Diego

"Chef Ruffo Ibarra’s marquee project is a must for anyone looking to dive into the rich, complex flavors of modern Baja cuisine. While the menu skews toward dishes, Oryx Capital’s lamb tacos — topped with pickled onion, garbanzos and greens — are among Tijuana’s must try tacos. The stunning Taco Negro, a house homage to the Baja fish taco, uses squid ink in the batter and a blue corn tortilla to execute its deep, dark colorway." - Mario A. Cortez

https://sandiego.eater.com/maps/14-places-to-eat-tacos-in-tijuana
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Tu Tran

Google
Do not be FOMO. Try this 2024 Michelin Star restaurant today. Went on a Friday night in Late September. Seated right away. Ordered 2 cocktails. They were strong !!! Had a mussel appetizer. Then the chief chef came out to prepare the grilled octopus. It was perfect and pretty to look at. The serving was huge and can be considered a main plate. Was adventurous and had the beef tongue. Crispy on the exterior and sweet and tender on the inside. The brown mole sauce was smoky and tasty. The service from Caesar and Salvador were attentive but no too overwhelming. Finished off with S’mores. Great way to celebrate birthday.

Scott Ketcham

Google
Amazing food, light jazz, will come again. Stopped in for lunch zero wait, no reservation. Had the negro taco and pulpo with a Minerva cocktail. All amazing. The table side abstract art plating of the octopus was a delight to watch. Will return for 8 course tasting menu

Daniel Maros

Google
Great early dinner! All the staff was fantastic and explained the inspiration behind each dish ( to varying degrees of success). Sadly I’m a useless mono linguistic American :(. Everyone did a great job though! Eveything was delicious including the cocktails, all spot on! However special recognition has to go to the black taco 🔥 and the gold rush. The gold rush although looking like nothing special on the menu is anything but. Somehow the chef had found the perfect ratio of steak, potato and Demi glaze to obtain the perfect bite. It just worked all together so well. Honestly just the steak was worth the price alone. Bravo! Thank you for the meal today!

John Julius

Google
Dropped in for a late lunch. Five of us had a variety of small plates. The fish tacos were amazing. Incredibly tasty. The fish tostadas were wonderful. Great wine selection. Too early for the speakeasy. Service was impeccable. I can't wait to return.

Jose Antonio Rodriguez Lopez

Google
Fantastic experience! Isa was great! He told us beautiful stories about the inspiration behind each dish and the origins of the ingredients used.

Helene Suos

Google
Oryx is an absolute gem in Tijuana, and Chef Ruffo is truly amazing! Every dish we ordered was perfectly on point. The Green Aguachile with shrimp, charred pineapple, and cilantro was a fresh burst of flavor, and the charred pineapple sorbet was a delightful surprise. The octopus with cilantro, chilies, escabeche emulsion, celery root, and habanero ash was incredibly tender and packed with bold, balanced flavors. The service was just as fantastic as the food. I love absolutely everything here and can’t wait to come back!

Allison Cunniff

Google
Food was fresh and delicious. Salvador made some excellent recommendations, especially the black taco. Super enjoyable meal here!

Tarciana Belly Dance

Google
I had an incredible experience from the beginning to the end. The food was outstanding, the service impeccable. The chef was very friendly and welcoming. I highly recommend this place.