{"id":1359,"date":"2026-04-16T13:39:28","date_gmt":"2026-04-16T19:39:28","guid":{"rendered":"https:\/\/enneahotel.com.mx\/enna-restaurant\/"},"modified":"2026-08-09T13:17:39","modified_gmt":"2026-08-09T19:17:39","slug":"enna-restaurant","status":"publish","type":"page","link":"https:\/\/enneahotel.com.mx\/en\/enna-restaurant\/","title":{"rendered":"ENNA Restaurant"},"content":{"rendered":"\t\t
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Punta Zicatela \u00b7 Puerto Escondido \u00b7 Oaxaca<\/strong><\/h2>\n\t\t\t\t\t\"\"\/\t\t\t\t\t

Ingredients from the Oaxacan Pacific<\/strong>
Precise technique. A menu that respects its origins. <\/strong><\/p>\n\t\t\t\t<\/div>\n\t\t

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OUR RESTAURANT<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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The table as the beginning of the experience\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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ENNA is the restaurant of ENNEA Hotel<\/p>

Here, contemporary cuisine is built from local produce and the vision of chef Rodolfo Castellanos, who takes tradition as a starting point and leads it towards his own expression.<\/p>

An open table for those seeking a different way of understanding flavor in Punta Zicatela.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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RESERVATIONS<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Guanajuato s\/n, La Punta ZicatelaBrisas de Zicatela, 70934, Puerto Escondido, Oaxaca<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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OUR CHEF<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Chef Rodolfo Castellanos\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Our chef’s cuisine is shaped in Oaxaca, where tradition is not observed from afar, it is understood from within.<\/p>

Today, at ENNA, that vision finds a new expression in the Pacific, through a proposal that unites local ingredients, technique and interpretation.<\/p>

Here, each dish reflects that journey.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Meetings<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Voices that visit our table\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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There are moments when ENNA\u2019s cuisine expands.
Guest chefs share their vision, bringing their territory, their technique, and their own reading of each ingredient.<\/p>

Each visit brings a new interpretation to the table.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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August 8, 2026<\/h3>\t\t\t\t<\/div>\n\t\t
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Upcoming
Event<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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THE SEARCH<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Marco Sergiampietri, Chef de Cuisine at Auberge Nicolas Flamel in Paris, comes to ENNA for a four-hands dinner with Chef Rodolfo Castellanos.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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The Paris restaurant occupies the famous house built by the alchemist Nicolas Flamel in the 15th century. There, before the menu, a philosopher\u2019s stone is served at the table. <\/p>

This August 8, that search becomes matter in Punta Zicatela.<\/p>

Saturday, August 8 \u00b7 2026ENNA Restaurant \u00b7 Punta Zicatela<\/p>

Menu \u00b7 $2,800 MXNMenu with wine pairing \u00b7 $3,500 MXN<\/p>

Reservations: +52 954 163 8071A 50% deposit is required to confirm your reservation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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AUGUST 2026<\/h3>\t\t\t\t<\/div>\n\t\t
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Chef Marco
Sergiampietri <\/span> \n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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PARIS \u00b7 AUBERGE NICOLAS FLAMEL<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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From Paris, he came to ENNA with a culinary vision guided by the transformation of matter. Alongside Chef Rodolfo Castellanos, the search for the philosopher\u2019s stone took shape in a four-hands dinner under the stars of Punta Zicatela.<\/p><\/div><\/div><\/div><\/div>

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may 2026<\/h3>\t\t\t\t<\/div>\n\t\t
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Chef Javier
Plascencia <\/span> \n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Valle de Guadalupe \u00b7 Michelin Star\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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At ENNA, he shared a cuisine rooted in origin, shaped by experience, and expressed through a language of his own.<\/p><\/div><\/div><\/div>

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NOVEMBER 2025<\/h3>\t\t\t\t<\/div>\n\t\t
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Chef Anthony
Genovese <\/span> \n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Rome \u00b7 Two Michelin Stars\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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He brought to ENNA’s table a cuisine formed on three continents. Two Michelin Stars Just one night in Punta Zicatela. <\/p><\/div><\/div>

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JUNE 2024<\/h3>\t\t\t\t<\/div>\n\t\t
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Chef Pedro
Mart\u00edn <\/span> \n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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CANARY ISLANDS, SPAIN\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tHe arrived in Mexico more than a decade ago and never stopped exploring it. At ENNA, he presented a cuisine shaped by the land, game, and live fire, carrying twelve years of Mexican terroir<\/em> within it.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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RESERVATIONS<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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The table\nis set<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tOPENTABLE RESERVATION<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Guanajuato s\/n, La Punta Zicatela, Puerto Escondido \u00b7 +52 954 119 9028<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Punta Zicatela \u00b7 Puerto Escondido \u00b7 Oaxaca Ingredients from the Oaxacan PacificPrecise technique. A menu that respects its origins. 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