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Primitivo Restaurante
Contemporary
Down a dirt road past a fence of wine bottles, Primitivo huddles beneath a three-hundred-year-old oak where Chef Carolina Jimenéz tends a fire pit, cooking oysters and whole animals in cast iron or directly on flame. The menu moves through shared courses that honor every part of the catch, closing with a flourless chocolate cake pitched against smoked lavender ice cream.
- MB100
- 2024 · Mexico's Best 100 Restaurants
- Michelin Guide
- Selected Restaurant