The story
Gaba was created from a love of food and the experiences that unfold around the table. The team’s philosophy centers on evolution: as knowledge and skill grow, what they create changes with them. Respecting the cycles of ingredients, the menu shifts seasonally, always rooted in quality product and the passion of the people who transform it.
Executive Chef Victor Torio trained in Los Angeles at Bestia and Here’s Looking at You, then returned to Mexico, working at Arca in Tulum and Emilia in Mexico City. Gaba is his first solo project, located in the leafy Condesa neighborhood. The atmosphere is intentionally relaxed and friendly—a space meant to feel like home, where genuine connection happens over a shared meal.
The menu is a playful, ingredient-driven take on Mexican cuisine. Highlights include a Paté de pollo with Jamaica and sourdough, a Toast de ’Nduja de Chile Costeño with Cream de Quesillo, and a Tartar de Cecina Wagyu with Hormiga Chicatana. The raw bar and grilled dishes—like Pesca al Grill with Salsa Verde—showcase the kitchen’s precision. A Sorbete de Nopal with Shiso and Pepino offers a refreshing close.
True to the tag "Interesting Wine List," Gaba’s selection spans more than sixty labels, from Mexican producers like Vino de la Casa and Lechuza Roble to Austrian, French, and Italian bottles. Orange, rosé, and fortified wines are given equal attention, making the list as dynamic as the food.
In 2026, the Michelin guide awarded Gaba a Bib Gourmand, recognizing its commitment to good quality cooking at a good value. It’s a nod to the care that defines this Condesa restaurant—a place where Mexican cuisine, a thoughtful wine list, and a warm welcome come together naturally.
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