The opening of the new restaurant of the NuMu hotel It gave everyone in San Miguel a lot to talk about with its gastronomic eloquence and its bohemian vibe that did not fail to attract local personalities loved by our entire community. 

Upon arrival, we were welcomed on the roof with a sumptuous glass of wine where the moment was enlivened by the view of the always pink sunset of Saint Michael. Once we had contemplated the spectacle of nature, we went to the restaurant of the boutique hotel and there the magic began. 

With an incredible view of the Parish and a relaxed bohemian decor, the atmosphere could not be more conducive to gastronomic indulgence with a menu prepared by Executive Chef Omar Tovar.

To share in the center, a variety of breads were offered, including rosemary and roasted garlic focaccia, rolls, sourdough bread with olives such as Kalamata and Gordal olives from Greece, as well as hummus, baba ganoush and tzatziki to taste. All of this was paired with a pair of cocktails, the Jepe based on Classic Gin and the San Miguel Spritz by mixologist Yuranzi from the Rayo Valley.

As starters and to whet the appetite, a fish tiradito was offered, which was the catch of the day, accompanied by apple, burrata and charcoal, and marinated shrimp accompanied by green caper sauce, parsley and garlic aioli.

Now for the main dishes, there is the catch of the day or the options of cauliflower steak or roasted farm chicken, which did not stop attracting praise from all diners who quenched their thirst thanks to the Xuxtu cocktail consisting of Casa Dragones Reposado tequila, Cynar St. Gemain, and Nami Junmal Mexican Sake.

To finish off with a caramel flourish, forest cheesecake and chocolate cremeaux were offered as desserts, which were accompanied by a lychee martini cocktail prepared by Numu's head bartender.

With such a menu, we are in great anticipation of the gastronomic adventures that await Noia and the many high-quality dinners it will provide to locals and foreigners.