Balta has become the restaurant for doing business, whether for breakfast, lunch or dinner, the concept is a comforting combination of traditional techniques and flavors with smoky touches that go from coast to coast, from Mexico to the Mediterranean.
Dishes designed to share, with aromas of firewood and coal that escape from our kitchen.
A show of flames on the grills where unique sets of textures are created with the best local ingredients from sea and land.
Executive Chef Balta is Paula Muñoz, winners of Open Table Choices Awards.
According to the OpenTable site, Balta prepares you for a gastronomic journey from the shores of the Mediterranean to the shores of Mexico. The bold flavors of these two iconic culinary worlds are combined with a hint of smoke.
Some of the dishes to try:
patricia.ortega@eleconomista.mx
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