Cavita presents a structured and ingredient-focused interpretation of Mexican cuisine, rooted in regional tradition and articulated through the personal lens of chef Adriana Cavita. Mentioned in the Michelin Guide, the Marylebone restaurant delivers bold, grounded flavours with clarity and composure, avoiding overstatement in favour of balance and technical control.The menu reflects a deep connection to Mexican culinary heritage, drawing on influences from Oaxaca, Yucatán, and central Mexico. Techniques such as nixtamalisation, open-fire cooking and fermentation are applied with care, resulting in plates that are direct in flavour but composed in tone. Masa, chiles, moles and seafood form the backbone of the offering, each treated with respect and discipline.Dishes often pair smoke with acidity, earthiness with brightness. A tostada might carry citrus-cured fish over a crisp base, while grilled meats arrive alongside vibrant salsas and layered sauces — sharpened with lime, mellowed by crema, or deepened through spice. Vegetarian options show similar depth, structured around legumes, native grains, and seasonal produce.Flavours are assertive but measured. Heat is used precisely, integrated into broader profiles rather than added for intensity. Elements are placed in dialogue — a smooth purée beside a charred component, a sour note lifting a dense mole. There’s no excess: each plate shows a logic shaped by texture, temperature and contrast.Presentation is deliberate and naturalistic. Ingredients are plated to reflect colour and form without stylisation. Portions are refined, pacing is steady, and the sequencing of dishes builds a sense of narrative — one that honours heritage while asserting a contemporary voice.Located at 56 Wigmore Street, London, W1U 2RZ, United Kingdom, in the borough of Greater London, Cavita offers a dining space that balances informality with quiet intent. The open kitchen and earthy materials reflect the ethos of the menu: grounded, direct, and shaped by the hand of the chef.Its mention in the Michelin Guide confirms the kitchen’s technical precision and commitment to craft. Cavita does not reinterpret Mexican food through trend or fusion — it refines it, delivering flavour and memory with structure and care.At Cavita, the focus is not on invention, but on articulation — of place, technique and purpose, translated into a coherent and personal dining experience.
