Nois

The story

Nois Oaxaca – Contemporary Mexican Tasting Menus by Chef Rodrigo Amaury

A Tasting Menu That Tells a Story

In the heart of Oaxaca’s historic center, Nois is a restaurant built around a single, evolving narrative. Chef Rodrigo Amaury leads a kitchen that transforms local ingredients through contemporary techniques, offering a 9-course tasting menu that changes with the seasons. The space itself sets the stage: a spiral staircase leads to an open kitchen, where diners watch the team at work.

Chef Rodrigo Amaury

Rodrigo Amaury is the creative force behind Nois. His approach combines Oaxacan ingredients with modern methods, drawing on research and local historians to ground each dish in tradition. In 2025, he was nominated for CANIRAC’s “Chef Joven del Año” award, and his restaurant has been recognized by the Michelin Guide as Recommended in 2026—a nod to the ambition and precision of his cooking.

Four Menus, One Year

Rather than a single fixed menu, Nois rotates through four distinct thematic experiences over the year. Winter (November through January) brings warm, celebratory flavors. February’s “Afrodisíacos” menu focuses on sensory pleasure. From March to September, “Comerse Oaxaca” explores the state’s regions and traditions. And from October to mid-November, “Mictlán” reinterprets pre-Hispanic cosmology on the plate. Each menu is built around the best produce of the season, with wine pairings that highlight Mexican wines and spirits, occasionally complemented by a small international selection.

Atmosphere and Service

The dining room is intimate, with the open kitchen at its center. Reviews cited on the restaurant’s own website describe a team unafraid of risk, keeping guests engaged with familiar Oaxacan ingredients presented in unexpected ways. The staff’s warmth and cordiality complete the experience, making Nois a destination for those seeking a deep, thoughtful taste of Oaxaca’s culinary present.