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 López Barrón
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
Fabián Flores Romero
Chef from Tlaxcala, with an unwavering passion for cooking and a deep dedication to perfection.
Passion for cooking and a deep dedication to perfection. His approach focuses on creativity, always looking for innovative ways to approach gastronomy.
Following his graduation from the Metropolitan University of Tlaxcala, Fabián embarked on a culinary journey to expand his knowledge. He worked in restaurants and hotels in Puebla, Los Cabos and Guadalajara. He excelled in the ranks of the prestigious Alcalde Restaurant and is currently an active member of the culinary active member of the kitchen teams at Lorea and Aleli restaurants.
What distinguishes Fabian is his highly versatile and adaptable style of cooking, always rooted in his adaptable style of cooking, always rooted in flavor. He does not worry about labels in the kitchen, as he considers them obsolete. He enthusiastically embraces culinary challenges and is constantly in search of new experiences and learning.
Innovation is his passion, and his goal is to achieve unique and surprising dishes.
