Parcela Restaurante
This unusual restaurant and organic farm in the lush Atongo Valley to the east of town produces artfully plated salads, such as fresh-made burrata with roasted beets, as well as heartier dishes like an earthy huitlacoche risotto with Parmesan, all made using ingredients grown on-site. Dining is in an open-air garden structure with an arched ceiling as well as at tables amid the flowers and plants, and the views of the surrounding mountains are breathtaking. The cocktails and desserts are also inspired by what's grown here—consider the chocolate brownie with pistachio, house-made chocolate sauce, and rosemary ice cream. A DJ spins music many evenings.
