THE MEETING OF TWO SEAS || Septimus at Kymaia Blends Mediterranean Elegance with Oaxacan Soul
Where the Mediterranean kisses Oaxaca, Septimus offers a taste of two worlds in every dish.
Located within Kymaia, an intimate boutique hotel by the shores of Puerto Escondido, Septimus is the culinary reflection of a place where land meets sea. Here, Michelin-starred Chef Eduardo García channels his signature finesse into dishes that celebrate local abundance while carrying the refinement of Mediterranean technique.
The restaurant is part of a larger vision by hotel creator Ezequiel Ayarza Sforza, who also designed the iconic Casona Sforza. Kymaia embodies harmony with nature—a philosophy extending seamlessly to its dining experience. At Septimus, García draws inspiration from the vibrant seas that cradle Oaxaca’s coast. Each dish becomes a narrative of ocean breezes, coastal markets, and the cultural currents that have shaped Oaxacan cuisine for generations.
Dinner begins with starters rooted in simplicity yet layered with depth. Roasted zucchini tostada with criollo bean purée and hoja santa honours ancestral flavours, while serrano ham with tomato bread nods to classic Mediterranean staples. The rosemary-roasted snapper, paired with soy, yuzu, and macha mayonnaise, is a true embodiment of fusion done with restraint. This dish respects each ingredient’s voice while orchestrating them into a harmonious whole.
In keeping with Italian tradition, pasta courses precede the mains. Saffron risotto with river prawns carries the sea’s sweetness, balanced by the earthy warmth of saffron, while ricotta, basil, and tomato ravioli present the comforting flavours of a countryside trattoria, reframed by Mexican lightness.
Then come the centrepieces. Charcoal-grilled local fish arrives enriched with pineapple butter and whey emulsion, the smokiness of the grill contrasting the sweetness of pineapple and the tang of whey—a portrait of sea and land in each bite. For heartier cravings, the grilled Wagyu rib eye stands unapologetically robust, served with little more than its natural juices and García’s disciplined touch.
Dessert here is not an afterthought. The lemon and pineapple tart refreshes the senses, while creamy chocolate with coconut and hazelnut sorbet reveals a layered decadence. For many, however, the essential finale is García’s beloved French toast, served with dulce de leche and the ice cream of the day—a nostalgic embrace, elegantly executed.
The morning menu is dedicated to locality, offering comal-cooked specialties like memela with organic eggs and criollo bean quesadillas, alongside lighter breakfast options of fresh fruit, granola, and freshly baked vanilla conchas or pain au chocolat. Every meal, from dawn to dusk, mirrors Kymaia’s promise of quiet luxury rooted in the land it inhabits.
Septimus is more than a restaurant; it is an extension of Kymaia’s soul. Chef Eduardo García’s creations honour Oaxacan terroir while illuminating it through a Mediterranean lens, allowing each diner to experience the timeless dance between sea and land, one plate at a time.
Photos courtesy of Kymaia
