This is what you need to know about El Catrin

We serve authentic traditional and modern Mexican cuisine.

Chef Olivier Le Calvez, one of Mexico City's top chefs moved from here from Mexico to create and execute his ambitious wide-ranging tapas-style menu.

The menu allows you to sample a variety of different flavours and textures from the diverse regions of Mexico.

We have the #1 patio in the city and its heated.

Canada's best restaurant design firm was retained to deliver our incredible award-winning atmosphere.

It took three Mexican artists almost 100 days to create the city's most awesome mural. (The artist, Oscar Flores, is maybe the coolest guy in all of Mexico.)

The team is dedicated to creating a totally fun atmosphere, with caring above and beyond service, to produce transportive dining.

The cocteles (aka cocktails) are off the hook. We have the best margaritas in the city. And Canada's largest mescal and tequila bar with over 120 different labels.

El Catrin is an experience, not just a meal.

Chef Olivier Le Calvez

It would require volumes to record the vast experience of Olivier Le Calvez, Executive Chef of El Catrin.

El Catrin has been “a project of a lifetime,” says Le Calvez, who has been here since day one. His authentic traditional and modern Mexican cuisine continues to receive top honours from both tourists and city-dwellers alike.

With over 30 years spent in kitchens around the globe, it’s difficult to encapsulate it all in a few mere paragraphs. So here’s the highlight reel to get you started:


Training

Part of what sets his food apart from the rest is his extraordinary training that has spanned the world – Europe, Asia, and Latin America, to start - working with legendary chefs including Paul Bocuse!

Experience

Working at numerous world-renowned hotels, restaurants, festivals and events - from Maxim's de Paris and Modern Mexican Restaurants (with Richard Sandoval and Placido Domingo) to opening Gropo Posadas (one of the biggest, exclusive hotels in Mexico) - Chef Le Calvez is well-versed in being "all-in".

Accolades

Notable accreditations include Chef Instructor at Le Cordon Bleu, member of The Académie Culinaire de France Mexico, Judge at Bocuse D'or México, Top 10 chef of Mexico by Buena Mesa, and Co-Founder of “Cours D'Apprentissage Professionnel", a program for aspiring young chefs that still runs today.

Chef Le Calvez has been featured in various publications including Conde Nast Traveler, El Gourmet.com, ELLE Magazine, GQ, Marie Claire, Playboy and Reforma.

Philosophy

It’s all about creating memories. La Calvez calls his food “very traditional,” but lightens it, gives it a French twist (he’s half French), and plates it in a modern fashion.

Simply put, elevated fare that’s never stuffy.

Food

The extensive tapas-style menu, changed three times a year, allows you to sample a variety of different items.

“We believe in the product and we have such passion. We care so about every dish,” La Calvez says.

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