RESTAURANT

NA-HA

EL SANTUARIO’S UNIQUE TASTE

Eating at Na-ha restaurant means enjoying food in a conscious way to nourish the body and the soul.

The restaurant's big windows let in natural light that bathes the space warmly while the view of the lake floods the whole place.

At night, the immense sky of Valle de Bravo shelters the restaurant.

VALLESANA CUISINE

Na-ha's cuisine is prepared from the source, avoiding packaged or processed foods. Instead, it uses the highest quality Mexican products and fresh ingredients grown in and around the bountiful Valle de Bravo region.

Flours, preserves, and syrups are prepared at home to give our plates a very authentic touch.

Trout, sea bass, duck, meat cuts, eggplant, mushrooms, and red onion are local ingredients prepared in country-style recipes that evoke local tradition.

The rustic presentation of Na-ha's dishes and country flavors generate emotions and remembrances of the province with a five-star culinary level.

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ALBERTO GARCIA ZAVALA

CHEF

Chef Alberto Garcia is one of those people who has the rare fortune of really carrying his profession in his veins.

Since he was a child, while his classmates and friends did not know which path to follow in life, he always had the certainty that his life would be linked to the warmth of the kitchen.

His vast experience of more than 30 years has taken him to the most varied national and international destinations.

Punta Cana, Dominican Republic, Puerto Rico, Panama, Costa Rica, United States, Mexico City, Puerto Vallarta, San Miguel de Allende, Queretaro.

Recently the magic of the mountain, the Sanctuary and the idyllic place of Valle de Bravo made him a call that he gladly attended.

A chef of classic cut, but always trying to keep updated with the most important tendencies and gastronomic proposals.

Someone once asked the chef what was his motivation for cooking.

His answer was to provide pleasure through one of the most essential instincts of the human being, to feed himself.

And when asked what his cuisine is like, the answer was even simpler.

It is a cuisine with soul and character.

It is a cuisine that aims to celebrate life.

So with this new stage in the Sanctuary the chef intends to leave his mark with fresh and local ingredients in order to contribute with the magic of the mountain and make the Sanctuary an obligatory stop for any sybarite visiting Valle de Bravo.