Address: Av. Paseo de la Loma s/n, Tepic, Nayarit.
Hours: Monday – Sunday, 1:30 p.m. – 12:00 a.m.
Reservations: +52 311 133 60 26
The concept @loma42tepic begins in the green heart of “La Loma Park”, a casual terrace, a daring gastronomical proposal that combines local flavors with global tendencies.
The original culinary combinations along with our innovative cocktails and good music make this resturant the new trend.
LOCAL CHEF
Chef Brandon Lopez Barron
Brandon was born in Acaponeta, one of the regions with the deepest culinary traditions in the state of Nayarit, renowned for its seafood cuisine, which is also one of the area’s main tourist attractions. From a young age, his mother, a native of Acaponeta with an innate talent for cooking, shared with him the secrets of the kitchen as well as traditional family recipes. Inspired by this culinary heritage, Brandon began to apply them in his daily life, which shaped his practical training and later influenced his decision to pursue formal professional studies.
He graduated from the Technological University of Nayarit, where he earned a degree in gastronomy. His culinary style is deeply inspired by the traditional cuisine of the Nayarit coast, blending the flavors of the sea with grilling techniques to creat fresh, dynamic, and contemporary dishes.
GUEST CHEF
Chef Oscar Garza
Oscar studied Gastronomy in Guadalajara and began his career at a small seafood restaurant, where he crafted several original recipes. After furthering his education and training, he co-founded Bruna in 2016 with Luis Hernández, a restaurant dedicated to innovating traditional Mexican cuisine by incorporating international techniques, processes, and new flavors. This approach allows them to create abstract and contemporary culinary masterpieces. At Bruna, Oscar serves as the executive chef and mixology director.
His unconditional love for art fuels his inspiration from the kitchens of Mexico and beyond, as well as his passion for field research, which he incorporates into many of his dishes. For instance, his traditional chiles en nogada are sourced in collaboration with producers from Calpan, Puebla; the beloved papas Bruna feature criolla potatoes from Acatic, Jalisco; and he recently unveiled the tenth mole in his Probaditas de Mole, created alongside Oaxacan chef Olga Cabrera.
Bruna’s culinary offerings and overall dining experience have been featured in prestigious gastronomic lists, including the “Guía México Gastronómico: Los 250 Restaurantes de México,” “50 Best Discovery” by The World’s 50 Best Restaurants, and Marco Beteta’s Best Destination Hotels and Restaurants. In 2022, they received the Carlos Anderson National Award for Restaurant Innovation from Canirac, among other honors.
In 2021, Óscar Garza and Luis Hernández opened Octo, a seafood restaurant located next to Bruna, which has won the Prix Versailles, an architecture award presented by UNESCO.
