Restaurante Catedral is a mexican fine-dining restaurant in Centro Historico, Oaxaca.
Editorially verified June 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Tuesdays closed; the moles oaxaquenos platter for two is the standard ask. Live music after 8pm most nights.
Guided tour · 2 hours
Discover the basics of mezcal with a tasting experience in Oaxaca City. Learn about the history and production of mezcal, and taste 6 different mezcals with a local expert.
Guided tour · 4 hours
Experience the real Oaxaca on this evening food tour through lively street stalls and neighbourhood kitchens. With 14+ tastings, discover the bold flavours beloved by locals.
Day trip · 6 hours
Our experience is a full immersion in the mezcal culture and all the tradition that surrounds it. Transportation, agave fields, artisanal distillery, mezcal tasting & ...
Address: Calle de Manuel Garcia Vigil 105, Centro, 68000 Oaxaca de Juarez, Oaxaca
La Olla on Reforma is Pilar Cabrera's twenty-year converted-house room two blocks from Santo Domingo, the kitchen that built Casa de los Sabores school.
BookWalk-in or 2 days ahead
TipThe chiles rellenos and the mole oaxaqueno are the locals' order; book the upper-floor balcony at sunset.
Los Pacos on Abasolo with a rooftop terrace runs seven moles on one tasting board for the canonical mole-flight of the city across two sittings daily.
Book1 week ahead
TipSkip mains and order the moles-de-Oaxaca tasting plate; bring an appetite and a friend to share the seven.
El Asador Vasco on the Zocalo's upper Portal de Flores is Oaxaca's long-running Spanish-Basque grill with a balcony table that locals book for nights.
Book1 to 2 weeks ahead
TipAsk specifically for a balcony table when booking; the chuleton steak for two is the headline.
Levadura de Olla in Oaxaca is Thalia Barrios Garcia's Garcia Vigil room, Mexico's first regional Michelin star (2024, retained 2025) on the Andador.
Book3 to 6 weeks ahead
TipReservations open one month out on the website and disappear within hours; the Sierra Sur tasting menu (six courses) lands around $1,800 pesos.
Tierra del Sol on Reforma is Olga Cabrera's three-floor Oaxaca room, named Mexico's Restaurant of the Year for 2026, with a rooftop comal of tetelas.
Book2 weeks ahead
TipSkip the prix fixe and graze through the rooftop comal section; the chichilo and mole amarillo are the headlines.
Origen in Oaxaca is Rodolfo Castellanos's Benito Juarez flagship since 2011, a Michelin-Guide-listed room where modern technique meets criollo corn and mole.
Book1 to 2 weeks ahead
TipThe duck enchiladas in mole and the catch-of-the-day with clam risotto headline the a la carte; book the small inner courtyard.
La Olla on Reforma is Pilar Cabrera's twenty-year converted-house room two blocks from Santo Domingo, the kitchen that built Casa de los Sabores school.
BookWalk-in or 2 days ahead
TipThe chiles rellenos and the mole oaxaqueno are the locals' order; book the upper-floor balcony at sunset.
Los Pacos on Abasolo with a rooftop terrace runs seven moles on one tasting board for the canonical mole-flight of the city across two sittings daily.
Book1 week ahead
TipSkip mains and order the moles-de-Oaxaca tasting plate; bring an appetite and a friend to share the seven.
El Asador Vasco on the Zocalo's upper Portal de Flores is Oaxaca's long-running Spanish-Basque grill with a balcony table that locals book for nights.
Book1 to 2 weeks ahead
TipAsk specifically for a balcony table when booking; the chuleton steak for two is the headline.
Levadura de Olla in Oaxaca is Thalia Barrios Garcia's Garcia Vigil room, Mexico's first regional Michelin star (2024, retained 2025) on the Andador.
Book3 to 6 weeks ahead
TipReservations open one month out on the website and disappear within hours; the Sierra Sur tasting menu (six courses) lands around $1,800 pesos.
Tierra del Sol on Reforma is Olga Cabrera's three-floor Oaxaca room, named Mexico's Restaurant of the Year for 2026, with a rooftop comal of tetelas.
Book2 weeks ahead
TipSkip the prix fixe and graze through the rooftop comal section; the chichilo and mole amarillo are the headlines.
Origen in Oaxaca is Rodolfo Castellanos's Benito Juarez flagship since 2011, a Michelin-Guide-listed room where modern technique meets criollo corn and mole.
Book1 to 2 weeks ahead
TipThe duck enchiladas in mole and the catch-of-the-day with clam risotto headline the a la carte; book the small inner courtyard.
