La Docena Oyster Bar & Grill

Guadalajara, Mexico

On the pass:

Tomás Bermúdez

Pastry chef:

Style of food:

Oyster bar

Standout dish:

Grilled oysters with clarified butter, shallots and parsley


São Paulo 1491, Providencia, 44640 Guadalajara

+52 33 3817 2798

Simple, delicious seafood and grilled fare with a social conscience

Chief reason to visit: Tomás Bermudez’s New Orleans-inspired temple of oysters is the place to go for fresh, local ingredients, great value for money and excellent service. Guadalajara is the flagship branch in a family of three, with the two newest restaurants located in Mexico City.

What’s the vibe? The décor at La Docena is like the inside of an old mansion in southern USA, with a relaxed atmosphere set to a Seventies funk and soul soundtrack. A huge, Argentine parrilla grill forms the centrepiece of the room.

Style of food: La Docena differs from its southern US counterparts in that it offers classics like the Po boy oyster with a touch of Cajun but with 100% local ingredients. Signatures include grilled oysters with clarified butter, shallots and parsley, octopus tostadas, prawn aguachile and wagyu beef from Durango. Artisanal beer, Mexican wine and locally fermented drinks make up the beverage menu.

About the chef: Born in Durango in northwest Mexico, Bermúdez completed his culinary training in Buenos Aires and gained experience with grilling and smoking at Argentine restaurants including at La Parrilla del Pobre Luis in Buenos Aires and Fernando Trocca’s La Porteña in Guadalajara. He also cooked at Martín Berasategui in Spain and Le Chateaubriand in Paris before opening La Docena in 2012 with co-owners and front of house Alejandro de la Peña and Claudio Javelly. In 2015, they opened the first branch in Mexico City.

Other ventures: Bermúdez is also involved with the restaurant Juniko in Guadalajara, an intimate sushi bar whose Japanese name translates as "docena", and played a crucial role in bringing the project Gastromotiva to Mexico City – an initiative that supports vulnerable people through gastronomy.

Images: Zaira González

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