Septimus Restaurant - A New Chapter
Septimus is entering a new phase.
An evolution that does not replace its essence, but rather expands upon it.
Today, Kymaia’s culinary concept is being redefined through a fresh, sensitive perspective deeply rooted in the local region, under the creative direction of Eduardo “Lalo” García, Vanessa Franco, and Andrés Trujillo.
Trained in Lalo García’s kitchen at Máximo Bistrot, and after spending three years establishing their own identity at the helm of La Bóveda Restaurant—a Michelin-recognized establishment within Casona Sforza, awarded two Michelin Keys for 2024/2025 and named Best Boutique Hotel at the MexBest 2025 awards—Vanessa and Andrés are embarking on this new chapter as part of a shared creative vision.
Today, the master and his former disciples make up the creative team behind the evolution of Septimus Restaurant and the culinary direction of Grupo Sforza.
Three Restaurants, Three Chefs, One Gastronomic Vision
Eduardo “Lalo” Garcia
Vanessa Franco
Andrés Trujillo
Septimus’s culinary universe unfolds across three spaces, each with its own identity, yet united by a shared narrative:
Septimus Restaurant is our main palapa, the culinary heart of Kymaia.
A space where the cuisine draws inspiration from its surroundings, prioritizing local and seasonal ingredients as a starting point. While the ocean is part of its identity, the concept goes further: ingredients from the sea coexist with pasta, meats, and innovative creations in a cuisine that balances technique, sensitivity, and creativity. Each dish is conceived as an experience in itself, a careful expression of the ingredient, the moment, and the place.
Huachinango Bar
A relaxed and social space where the cuisine becomes more spontaneous and vibrant. Here, land and sea come together in fresh, character-filled dishes designed for sharing. The experience is complemented by carefully crafted cocktails, ideal for enjoying the sunset overlooking the Pacific.
La Cueva
Intimate and immersive, where gastronomy reaches its most sensory expression. A space where haute cuisine is presented in more experimental and emotional formats, in an almost ritualistic setting. Perfect for private events, romantic dinners, or personalized experiences that seek depth and connection.
From legacy to evolution
Septimus was born from a clear philosophy: honest cuisine, elevated service, and deep respect for origin — a vision driven by Eduardo “Lalo” García, one of the most influential figures in contemporary Mexican gastronomy.
Today, Vanessa Franco and Andrés Trujillo collaborate with this legacy, taking it into a new dimension. This is not about reinterpretation, but about continuing the story with a voice of their own.
Originally from Venezuela, yet with hearts deeply rooted in Mexico, both have built solid and recognized careers within the gastronomic scene. It was at Máximo Bistrot where their paths crossed and where they understood that cuisine could be far more than technique: a form of expression, a language, a way of telling stories.
Their cuisine is intuitive, vibrant, and in constant dialogue with its surroundings. Yet it is also sustained by rigorous discipline, where every detail matters.
Their goal is for gastronomy to transcend the plate: to become an experience, an emotion, a journey that connects deeply with those who live it.
Within this balance, their duality becomes their greatest strength.
Vanessa, through the sensitivity and creativity that define her pastry universe, brings a subtle, precise, and deeply evocative perspective — a proposal where every detail reveals both technique and emotion. Her talent has been recognized by The Happening, which named her one of the eight most influential women in Mexican gastronomy, consolidating her unique voice within the contemporary culinary scene.
Andrés, through the kitchen, brings character, depth, and structure.
Together, they form a creative duo that finds harmony between technique and emotion, between discipline and freedom, crafting experiences that are not only tasted, but remembered.
Today, at Septimus Restaurant, cuisine becomes a shared expression: a collaboration between Eduardo “Lalo” García, Vanessa Franco, and Andrés Trujillo, where every dish reveals a vision in constant dialogue. This creative union elevates Kymaia’s gastronomic proposal, consolidating it as one of its most distinctive values: an experience that transcends the culinary and connects deeply with origin, sensitivity, and territory.
“Their arrival not only redefines Septimus, but also establishes the new gastronomic language of Kymaia and Grupo Sforza.”
An experience in motion
Septimus is no longer a static destination, but an experience in constant evolution.
A cuisine that breathes with the Pacific, changes with the seasons, and finds in every service a new form of expression.
