El Asador Vasco is a basque fine-dining restaurant in Centro Historico, Oaxaca.
Editorially verified June 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Ask specifically for a balcony table when booking; the chuleton steak for two is the headline.
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: Portal de Flores 10 A, Centro, 68000 Oaxaca de Juarez, Oaxaca
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.
Casa Oaxaca el Restaurante is Alejandro Ruiz's 18th-century townhouse in the shadow of Santo Domingo, the room that built modern Oaxacan technique.
Book2 to 3 weeks ahead
TipBook the rooftop terrace for sunset; the guacamole prepared at the table with grasshoppers is the canonical opener.
Pitiona is Jose Manuel Banos's cocina de autor room on Allende, a tasting menu running seasonal Oaxacan ingredients through fine-dining technique.
Book2 weeks ahead
TipThe seven-course tasting menu with pairings is the recommended order; ask about the mole amarillo course.
Criollo in Oaxaca is Enrique Olvera's Pujol-backed Madero room with Luis Arellano on the stoves, a courtyard-built tasting menu of Oaxacan recipes.
Book3 weeks ahead
TipOnly a tasting menu is served; the courtyard tables are limited, request one on booking. The cacao-on-cacao dessert is the closer.
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.
Casa Oaxaca el Restaurante is Alejandro Ruiz's 18th-century townhouse in the shadow of Santo Domingo, the room that built modern Oaxacan technique.
Book2 to 3 weeks ahead
TipBook the rooftop terrace for sunset; the guacamole prepared at the table with grasshoppers is the canonical opener.
Pitiona is Jose Manuel Banos's cocina de autor room on Allende, a tasting menu running seasonal Oaxacan ingredients through fine-dining technique.
Book2 weeks ahead
TipThe seven-course tasting menu with pairings is the recommended order; ask about the mole amarillo course.
Criollo in Oaxaca is Enrique Olvera's Pujol-backed Madero room with Luis Arellano on the stoves, a courtyard-built tasting menu of Oaxacan recipes.
Book3 weeks ahead
TipOnly a tasting menu is served; the courtyard tables are limited, request one on booking. The cacao-on-cacao dessert is the closer.
