The Mediterranean Festival arrives at Grupo Castellano, brought to you by chef Atala Olmos and Guy Santoro
Considered one of the most influential cuisines in the world, Mediterranean gastronomy has won over palates with its fresh ingredients, including olive oil, vegetables, fish, and techniques that enhance the natural flavors of each product.
Inspired by this, Grupo Castellano presents its Mediterranean Festival with the participation of guest chefs. These include: Chef A. Tala Olmos, head chef of Rocasal and Cortile, and Chef Guy Santoro, a leading figure in French cuisine in Mexico.
Throughout the year, Grupo Castellano hosts various gastronomic festivals dedicated to iconic cuisines and products. Following initiatives such as the Mexican Festival and Marisqueando, this summer it presents, for the first time, a journey through some of the most representative flavors of the Mediterranean. This will be achieved through a seasonal menu created in collaboration with guest chefs and chefs from across the group: Mauricio López, Bernardo Riquelme, Alejandro Pille, and Marco Tenorio.
Mediterranean Festival 2026
The festival brings together more than 15 recipes that celebrate Mediterranean cuisine. Among the starters are Fresh Salmon marinated in the Greek style with dill and extra virgin olive oil; Beef Carpaccio with Basque chili sofrito, Granny Smith apple, and Idiazabal cheese, by Atala Olmos; Roasted Asparagus on jocoque with harissa sauce, fried garlic, and toasted almonds; Red Tuna Crudo on a stracciatella crisp with lacto-fermented tomato essence and vine shoot oil; King Croquette of oxtail and truffled potato; and Mixed Fried Shrimp, Squid, and Vegetables with Tartar Sauce, by Guy Santoro.
Among the main course options are the Seafood Socarrat with prawns, clams and scallops cured in seawater and Real lemon; the Saffron Prawn Bisque with steak tartare and herring caviar; the Cannelloni filled with crab and prawns in a smooth sheep's milk Manchego sauce with cherry tomatoes and pesto; the Red Snapper Fillet Caponata, by Guy Santoro; the Catch of the Day with olive caramel, fennel cream and seasonal sprouts, by Atala Olmos; the Half Duck Confit in Sevillian-style olive and orange sauce, and the Picaña cooked in the Josper oven with piquillo pepper risotto and gremolata.
“It is a great honor for me to have been invited to participate in this festival with Grupo Castellano. It fills me with joy to share the kitchen with great colleagues and celebrate together the richness of Mediterranean cuisine,” shared Guy Santoro.
And finally, to close the experience, the menu features two desserts: a classic Tiramisu, created by Guy Santoro, and one of chef Olmos' culinary signatures, her classic Chocolate and Cardamom in Textures.
About Grupo Castellano
Founded more than 60 years ago by Ricardo Vega Velasco, Grupo Castellano works with the best ingredients to offer its customers a culinary experience full of flavors, making for an unforgettable visit.
Grupo Castellano is a family that distinguishes itself in “The art of good eating and drinking, in the Spanish style” in its four restaurants: Centro Castellano Centro Histórico, Centro Castellano Camino Real, Torre de Castilla and Vega, all located in Mexico City.
Enjoy the Mediterranean Festival at any of its branches:
Torre de Castilla Esopo #31, Polanco.
IG:
Centro Castellano Historic Center: Republic of Uruguay 16 and 18, Historic Center Camino Real: Calz. Gral. Mariano Escobedo #700, Anzures, inside the Camino Real Hotel IG: @ccastellanomx.
