Address: Blvd. Nuevo Vallarta 4 Int. 2 Plaza San Carlos, 63732 Nuevo Vallarta, Nay.
Hours: Monday – Sunday, 1:30 p.m. – 11:00 p.m.
Reservations:+52 322 293 8888 / +52 322 293 8800
Loma 42 Bahía is a restaurant located in Nuevo Nayarit. Its cuisine, in the hands of Chef Luis Vázquez, is characterized for being creative, with smoke and firewood flavors, born from the inspiration of local and seasonal products.
Committed to offering a pleasurable culinary experience, here you will find a wide menu: from aguachiles and ceviches, to wood-fired pizzas, pastas, tacos and juicy cuts of meat, with the assurance that in each presentation you will enjoy the quality, passion and great taste that characterizes them. Located in a comfortable and sophisticated place that invites you to spend memorable moments with family and friends, in an area of very easy access through the main avenue of Nuevo Vallarta.
Loma 42 Bahía has been recognized by the main restaurant guides such as México Gastronómico de Culinaria Mexicana and Marco Beteta, among others, as one of the great restaurants in Mexico.
LOCAL CHEF
Chef Héctor Rodríguez
Héctor is originally from Rosamorada, a municipality in Nayarit. He earned his degree in Gastronomy from Universidad Vizcaya de las Américas and completed his professional training at the Four Seasons Hotel in Punta Mita. His talent led to an invitation to formally join the company, where he was assigned to the breakfast area at Dos Catrinas Restaurant.
Eager to continue growing professionally, Héctor joined Loma 42 restaurant in Tepic, where he took charge of the cold line and desserts. Due to his dedication and professional achievements, the company promoted him to sous chef at Loma 42 Bahía in Nuevo Nayarit, and later appointed him as the restaurant’s Chef.
Héctor has deep admiration for the women in his family, especially his grandmothers and mother, who taught him his first steps in the kitchen and shared their culinary secrets. For him, gastronomy is an opportunity to explore and showcase different cultures through flavors, and he confidently declares, “I am passionate about what I do.”
GUEST CHEF
Chef Lander Urquiola
Lander Urquiola Soberón, born on July 31, 1996, in San Luis Potosí, Mexico, grew up in the culturally rich port city of Veracruz. Immersed in a vibrant environment steeped in tradition, he developed a deep appreciation for the culinary arts early on. This foundation not only shaped his identity but also ignited a lifelong passion for hospitality.
At the age of 16, Lander began working at his aunt’s café, which sparked his enthusiasm for customer service and gastronomy. This formative experience equipped him with essential skills and solidified his commitment to pursuing a career in the culinary world. By 18, he had relocated to Guadalajara to further his education, balancing academic pursuits with practical experience at esteemed restaurants such as Palreal, Xokol, and Teté Cocina de Barrio. These opportunities deepened his understanding of gastronomy and fueled his dedication to the hospitality industry.
The challenges of the pandemic prompted Lander to return to San Luis Potosí, where he seized the opportunity to launch his own venture. In 2022, he opened Pango, a restaurant that embodies his diverse culinary experiences and personal style. Alongside this endeavor, he collaborated with chef Paco Hidalgo on the Malo project, which further expanded his culinary perspective and understanding of creating dishes with a strong identity. Today, Lander continues to pursue his passion through Pango, striving to offer unique culinary experiences that reflect his journey and evolution in the industry.
