Chef Mentor 2025 by the Michelin Guide
Jonatán Gómez Luna, a prominent figure in Mexico’s culinary scene and the 2025 Michelin Guide’s Chef Mentor, is solidifying his legacy in Mexico City with Octavia. A pioneer of molecular gastronomy in Mexico and a staunch advocate for local produce, Gómez Luna has become one of the most influential chefs of his generation.
Trained in renowned European kitchens, including the legendary elBulli, Gómez Luna found his perfect stage in the Riviera Maya to establish Le Chique, a laboratory of flavors, techniques, and culinary storytelling. Over more than 15 years, his cuisine has not only astonished with its creativity but also captivated audiences by weaving deep narratives of identity, memory, and terroir through each dish. Today, with one Michelin star, numerous international accolades, and a legacy of disciples worldwide, Gómez Luna is experiencing a moment of well-deserved recognition.
Octavia: A Year of Contemporary Mexican Haute Cuisine
As part of his evolving culinary philosophy, Octavia represents the latest and most consolidated chapter in Gómez Luna’s career. Located within the boutique hotel Maison México Roma (Valladolid 96, Roma Norte), this restaurant has completed its first year of operations. Octavia embodies a mature synthesis of Gómez Luna’s gastronomic thought, projecting the flavors of Mexico into new dimensions through contemporary techniques, premium ingredients, and an emotional narrative that awakens the senses.
Menu Highlights
The à la carte menu begins with provocative starters such as O-Toro carpaccio with chintextle and seaweed, vichyssoise with caviar and chipotle, or escamoles with chileatole and roasted tuétano. Main courses dazzle with preparations like pork belly with mole de Xico, pulpo with smoked chorizo from Valladolid, or beef tongue cooked at low temperature with plantain macho and mole negro, showcasing a harmonious dance between tradition and innovation.
Degustation Menus
For a more immersive experience, Octavia offers two degustation menus. Nuestra Tradición ($1,500 pesos) honors the flavors that shaped Mexico’s culinary identity, beginning with a mezcalita with saúco and pepino, progressing to escamoles and pulpo in chirmole, and concluding with the brilliant dessert “Not all that shines is gold.” Nuestra Evolución ($2,800 or $3,200 pesos) is a creative freedom exercise featuring dishes like insect tetela with chicatana mole, seafood with chipirones and pipián de tinta, or a yucatecan marquesita with truffle black that concludes the evening eloquently.
The experience is further enhanced by an author mixology that elevates each stage of the menu. Cocktails like the Octavia, with mezcal, cilantro, and jalapeño, or the Negroni 22_2 with coconut rum, cacao Campari, and vanilla-infused vermut with plantain macho turn every sip into a sensory exploration.
Key Questions and Answers
- Who is Jonatán Gómez Luna? A prominent figure in Mexico’s culinary scene, Gómez Luna is a pioneer of molecular gastronomy and an advocate for local produce. He trained in renowned European kitchens, including elBulli.
- What is Octavia? A restaurant located in Mexico City’s boutique hotel Maison México Roma, Octavia represents the culmination of Gómez Luna’s evolving gastronomic philosophy, projecting Mexican flavors into new dimensions through contemporary techniques and an emotional narrative.
- What are the menu highlights at Octavia? The à la carte menu features provocative starters like O-Toro carpaccio with chintextle and seaweed, vichyssoise with caviar and chipotle, or escamoles with chileatole and roasted tuétano. Main courses include pork belly with mole de Xico, pulpo with smoked chorizo from Valladolid, and beef tongue cooked at low temperature with plantain macho and mole negro.
- What degustation menus does Octavia offer? Nuestra Tradición ($1,500 pesos) honors Mexico’s culinary heritage, while Nuestra Evolución ($2,800 or $3,200 pesos) showcases creative freedom with dishes like insect tetela with chicatana mole, seafood with chipirones and pipián de tinta, or a yucatecan marquesita with truffle black.
- What makes Octavia’s mixology special? The author mixology elevates each stage of the menu, with cocktails like the Octavia (mezcal, cilantro, jalapeño) and Negroni 22_2 (coconut rum, cacao Campari, vanilla-infused vermut with plantain macho) turning every sip into a sensory exploration.
