Overview
Oswaldo Oliva decade-long journey from his homeland to Spain took him to two of the most iconic, Michelin-starred restaurants of the world where his talent was honed under the guidance of a couple of the world’s best mentors – Joan Roca of the El Celler de Can Roca in Girona and Andoni Aduriz of Mugaritz in Spain’s Basque Country.
He returned to Mexico City to open his first restaurant and take on the world.
The techniques, the skills and the passion have come together in the creation of Lorea in Mexico City where Oswaldo creates a new tasting menu every day, highlighting peak-season produce and elegant vegetal flavours.
The restaurant is about more than food. Oswaldo’s goal is to give his customers an extraordinary experience. He speaks passionately about Mexican cuisine, ethical suppliers and sustainable neighborhoods.
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