Gaba Restaurante

"Sélection du Guide MICHELIN 2026 : 1 étoile MICHELIN. Cuisine : Mexican."

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"Selected by 50 Best Discovery."

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"Sélectionné dans Eater Essential Restaurants — Mexico City, liste mise à jour le 15 avril 2026."

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"Eater - After cementing his career in acclaimed kitchens like Bestia in LA and Arca in Tulum, chef Victor Toriz Sánchez is finally flying solo at Gaba, consistently drawing diners to the outskirts of Condesa with his exceptional execution. The menu builds on carefully sourced ingredients like acoyote beans, chicatana ants, and Ocosingo cheese, all enhanced with a dose of experimentation for especially sophisticated results. Make sure to order the sweetbreads with green chileatole (corn masa porridge mixed with green chiles and herbs) and the wagyu cecina tartar. Must-try dish: Chicken liver pate."

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"Guía Michelin. Muy internacional. "

@gtzcarlos

"Gaba Restaurante is a contemporary, chef-driven eatery located in Mexico City’s Condesa neighborhood, helmed by Chef Victor Toriz. The restaurant offers a concise, market-driven menu that blends international techniques with Mexican ingredients, featuring dishes like sea bass crudo with cantaloupe and carrots, ’nduja toast, and pork tomahawk cooked al pastor style.  The intimate space features concrete flooring, chunky wood chairs with woven leather seating, and an exposed red brick wall, creating a laid-back charm enhanced by the pleasant staff."

@drewmillum28

"Guía Michelin 2024 “todo nos habla de su arrolladora personalidad, la cual se encarna en platos como las uvas tatemadas con crème fraîche especiada. La col tatemada con puré de col caramelizada, aceite de nori, pasas asadas y encurtidas y granola casera es otro de los platos que te sorprenderán. De postre, la tarta con mousse de aguacate y helado de horchata resulta de lo más original.”"

@anavic_hh

"After cementing his career in acclaimed kitchens like Bestia in LA and Arca in Tulum, chef Victor Toriz Sánchez is finally flying solo at Gaba, consistently drawing diners to the outskirts of Condesa with his exceptional execution. The menu builds on carefully sourced ingredients like acoyote beans, chicatana ants, and Ocosingo cheese, all enhanced with a dose of experimentation for especially sophisticated results. Make sure to order the sweetbreads with green chileatole (corn masa porridge mixed with green chiles and herbs) and the wagyu cecina tartar."

@blakesbites

"In an off-centre part of Condesa, this Michelin-recommended resto is serving up creative and tasty dishes that are more European than Mexican. There’s hit a hint of local. The service is good (not amazing) but the music and ambience are terrific. Still, one feels that the food could be a bit better. "

@mikeymne

"Au guide Michelin, ça a l’air plutôt cool."

@jojopiccio

"Probablement le meilleur resto de ma vie Salade de concombre Foie de poulet Tartare de Wagyu et d’insectes"

@alexpepin