Riviera Nayarit Restaurants: The Flavor Conquering Mexico in 2026

On the sophisticated map of national fine dining, few destinations manage to combine identity, creativity, and consistency with the natural ease that distinguishes Riviera Nayarit today.

In 2026, the recognition is definitive: eight restaurants from the state of Nayarit have been included in the prestigious Guía México Gastronómico, solidifying the region as one of the country’s most stimulating culinary epicenters.

Backed by Culinaria Mexicana, as well as international brands such as S.Pellegrino and Nespresso, this selection brings together 250 of the best restaurants in Mexico. They are chosen by a Voting Council comprised of industry specialists, ranging from chefs and sommeliers to journalists and gastronomic entrepreneurs. Being part of this list is no casual merit: it is the result of a solid concept, impeccable execution, and a culinary vision that engages with the present.

In this context, Riviera Nayarit shines with its own light.

Within the refined setting of the Conrad Punta de Mita resort, Codex proposes an experience where Mexican culinary heritage intertwines with contemporary techniques. Its constantly evolving menu celebrates seasonal flavors with dishes such as smoked Pacific oysters, crispy soft-shell crab, and a delicate steamed lamb barbacoa. It is a cuisine that honors its origin but is not afraid to reinterpret it.

Sustainability finds its maximum expression at Cosecha Farm to Table, a recently opened space in Mezcales that bets on the purity of ingredients and honest cooking. Curated by chef Tonatiuh Cuevas, this restaurant prioritizes products born in its own environment: fruits, vegetables, and herbs grown on the surrounding organic ranch. The result is an intimate, almost homelike experience where each plate connects directly to the land.

In Punta de Mita, Hector’s Kitchen reaffirms the value of the local through a versatile and contemporary proposal. Led by chef Héctor Leyva, the restaurant presents a journey through different regions of Mexico, always with a clear emphasis on fresh Pacific ingredients. Its modern and family-friendly atmosphere makes it a meeting point where the cuisine is enjoyed without pretension, but with great quality.

La Casa by Thierry Blouet, in Bucerías, is much more than a restaurant: it is a sanctuary for those who understand gastronomy as an art. Led by the chefs Thierry Blouet and his daughter Vanessa Blouet, this concept balances innovation and tradition in a space that pays homage to organic ingredients and a refined technique perceived in every detail. Here, the experience transcends the plate and extends to the pairing, the service, and the carefully designed environment.

At the entrance to Nuevo Nayarit, Loma 42 Bahía offers a fresh and creative interpretation of contemporary cuisine. Under the direction of chef Héctor Mejía, its menu combines Pacific influences with a cosmopolitan vision. Cuts, salads, pastas, and wood-fired pizzas coexist with ingredients grown in its own garden, resulting in a balanced and dynamic offering.

The essence of the sea is experienced intensely at Makai, led by chefs Josué Martínez and Sebastián Renner. Located in front of La Lancha Beach, this restaurant celebrates the freshness of local products with dishes that have conquered locals and visitors alike. Vibrant aguachiles and tuna tostadas become the protagonists of a relaxed experience deeply connected to the surroundings.

Also in Punta de Mita, Zicatela proposes an atmosphere where Mexican cuisine is enjoyed oceanfront, accompanied by a curated selection of beverages. Under the direction of Héctor Leyva and Magdalena Juárez, its menu ranges from zarandeado fish tacos to grilled octopus and Peruvian-inspired tiraditos. The experience is complemented by a bar highlighting mezcals, tequilas, and artisanal cocktails.

Beyond the coastal strip, the Nayarit capital also contributes a standout proposal. In Tepic, Emiliano positions itself as an essential landmark under the direction of chef Marco Valdivia. Its cuisine, which evolves with the seasons, has captured international attention thanks to dishes such as the frijol puerco taco and carne zarandeada with martajada sauce and agave worm. This creation even led its author to stand out at the 2024 Meat & Fire Festival.

Together, these eight restaurants represent not only the best of Nayarit’s gastronomy but also a culinary narrative built on authenticity, respect for the product, and a constant search for excellence. Inclusion in the 2026 Guía México Gastronómico is not a finish line, but the confirmation of a vibrant moment.