Bovine•Col. Centro, San Miguel de Allende, GUA 37700
Contemporary French•MXN310 to MXN500
Chef Vicente Torres is a chef originally from Ibiza, a Spanish island in the Mediterranean and one of the most well-known cuisines in the world, which influenced his cooking. He received his first Michelin star at the restaurant La Sucursal, in the Valencian Institute of Modern Art (IVAM). The concept was developed and executed by Bruce James, who with an eclectic and sophisticated design, managed to create an atmosphere that escapes San Miguel de Allende. The ornamentation, reflections, and geometry play an important role in constructing a timeless environment that refers to the aesthetics of Art Deco, and at the same time, has design touches that place us in the current context and intensify the contrast between the past and present. The eclecticism that characterizes this project can be seen in its cuisine, a mix of a brasserie and a steakhouse. The bar was recovered from an old cantina, which now offers an exquisite selection of whiskeys and classic cocktails.
Experiences at Bovine
Experience
Menu Dragones
Reserva una de las experiencias más elegantes, una cena privada de maridaje en La Mesa Dragones. En este privado, los invitados disfrutarán de una cena elegante creada exclusivamente para maridar con nuestros tequilas para degustar. Cada invitado disfrutará de una cena de 5 platos acompañada de 3 copas de 1 oz de Casa Dragones Joven, 1 oz de Casa Dragones Añejo Barrel Blend y un postre maridado con 1 oz de Casa Dragones Reposado Mizunara. La Mesa Dragones es una sala privada en Bovine bellamente diseñada con gabinetes de nogal hechos de latón y malla de alambre donde se exhiben nuestros tequilas para degustar. En el centro del espacio, hay una obra de arte meticulosamente creada por el artista Rodolfo Parigi, llamada Libélulis Crânius.
- Multiple dates available
- MX$500.00 per person
- Prepaid
Reservation
Standard Reservation
Chef Vicente Torres is a chef originally from Ibiza, a Spanish island in the Mediterranean and one of the most well-known cuisines in the world, which influenced his cooking. He received his first Michelin star at the restaurant La Sucursal, in the Valencian Institute of Modern Art (IVAM). The concept was developed and executed by Bruce James, who with an eclectic and sophisticated design, managed to create an atmosphere that escapes San Miguel de Allende. The ornamentation, reflections, and geometry play an important role in constructing a timeless environment that refers to the aesthetics of Art Deco, and at the same time, has design touches that place us in the current context and intensify the contrast between the past and present. The eclecticism that characterizes this project can be seen in its cuisine, a mix of a brasserie and a steakhouse. The bar was recovered from an old cantina, which now offers an exquisite selection of whiskeys and classic cocktails.