THE CONCEPT
COME is a gastronomic project born from the convergence of the Mediterranean as territory, Mexico as roots, and a perspective that observes, questions, and transforms. A contemporary cuisine that begins with local, seasonal produce, working it at its peak to make each dish an honest expression of the environment.
Upon this Mediterranean foundation appear, subtly and precisely, techniques, flavors, and gestures that refer to Paco Méndez’s Mexican roots. Not as a literal reproduction, but as a culinary memory that filters through the details: in a stock, in an aroma, in an unexpected balance.
The COME project also emerges from creative dialogue with Erinna, of Italian origin. This union brings a new perspective: the possibility of viewing Mexican culture from the outside, revisiting traditional dishes, reinterpreting them with freedom, and using ingredients in unexpected ways. The Italian influence integrates naturally, enriching the proposal and expanding its culinary language.
PACO MÉNDEZ
Trained in Mexico and with a solid international career, Paco Méndez has built a culinary identity marked by technique, creativity, and rigor. His journey includes a fundamental period at elBulli, where he absorbed a revolutionary way of understanding cuisine, and several years working alongside Albert Adrià, with whom he developed a contemporary, precise, and conceptual vision of gastronomy.
These experiences have been decisive in his professional evolution and in the way COME is conceived: a cuisine that thinks, investigates, and moves, never losing the connection with the product or with origin.
Today, that trajectory is expressed in a mature, personal, and recognized proposal, where each dish is the result of years of learning, travel, and culinary reflection.
Behind each dish there is a committed team, careful to details and deeply respectful of the product and the craft.
THE TEAM AND THE PRODUCT
is the result of collective work.
Behind each dish is a committed team, attentive to detail and deeply respectful of the product and the craft. Kitchen and dining room work in coordination to build a coherent, precise, and welcoming experience, where every gesture matters and every service adds value.
The relationship with small local producers is essential. We value their work, their knowledge of the territory, and their daily dedication. Local, seasonal produce is not an aesthetic choice, but a conviction: to cook from the environment, respect natural cycles, and let the ingredient lead the way.
THE MENU
The menu at is conceived as a journey that evokes the stages of a Mexican meal, reinterpreted through a contemporary and Mediterranean lens.
It begins with:
Botanas and antojitos
Small bites designed to open the appetite and share: direct flavors, vibrant textures, and references to popular Mexican cuisine, crafted with technique, subtlety, and balance.
Followed by:
Seasonal dishes
Where local produce expresses itself with clarity and integrates with Mexican touches that bring memory and character.
Continuing with:
Tributes to very traditional dishes
Revisitations of classics that respect their essence while being reinterpreted from the present.
The closing:
A festival of sweets
Inspired by the festive spirit of the Mexican sobremesa: a sweet, playful, and elegant sequence that celebrates contrast, joy, and the pleasure of sharing.
Followed by seasonal dishes, where local produce expresses itself with clarity and integrates with Mexican touches that bring memory and character. The journey continues with tributes to very traditional dishes, revisitations of classics that respect their essence while being reinterpreted from the present.
The closing arrives with a festival of sweets, inspired by the festive spirit of the Mexican sobremesa: a sweet, playful, and elegant sequence that celebrates contrast, joy, and the pleasure of sharing.
At , the menu and the pairing advance together, building a complete, coherent, and surprising experience.
