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Hotel Posada del Centro

Name: Hotel Posada del Centro
Address: Avenida Independencia 403, Colonia Centro, Oaxaca City, MX

★★★·8.2/ 10Recommended

·Hotels

📍Avenida Independencia 403, Colonia Centro · Oaxaca City ↗

Check-in 02:00 PM / out 12:00 PM

Guest education on local ecosystems and cultureFamily roomsLuggage storageFax/photocopyingTerracePrivate check-in/check-outAll 50 facilities +

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Room types · 14

Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).

Comfort Quadruple Room

2 × Double bed12 ㎡up to 4

This quadruple room includes a flat-screen TV with cable channels, a private bathroom as well as a patio. The unit offers 2 beds.

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RoomDeluxe Double Room

Deluxe Double Room

1 × Double bed12 ㎡up to 2

This double room is comprised of a flat-screen TV with cable channels, a private bathroom as well as a patio. The unit has 1 bed.

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Deluxe Double Room

1 × Double bed12 ㎡up to 2

This double room includes a flat-screen TV with cable channels, a private bathroom as well as a patio. The unit offers 1 bed.

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Deluxe Double Room

1 × Double bed12 ㎡up to 2

This double room includes a flat-screen TV with cable channels, a private bathroom as well as a patio. The unit offers 1 bed.

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Deluxe Quadruple Room

2 × Double bed12 ㎡up to 5

This air-conditioned quadruple room is comprised of a flat-screen TV with cable channels, a private bathroom as well as a patio. The unit has 2 beds.

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Deluxe Triple Room

1 × Single bed / 1 × Double bed12 ㎡up to 3

This triple room includes a flat-screen TV with cable channels, a private bathroom as well as a patio. The unit offers 2 beds.

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Large Double Room

1 × Extra-large double bed (Super-king size)12 ㎡up to 3

This double room includes a flat-screen TV with cable channels, a private bathroom as well as a patio. The unit offers 1 bed.

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Large Double Room

1 × Extra-large double bed (Super-king size)12 ㎡up to 2

This double room is comprised of a flat-screen TV with cable channels, a private bathroom as well as a patio. The unit has 1 bed.

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Large Double Room

1 × Extra-large double bed (Super-king size)12 ㎡up to 3

This double room is comprised of a flat-screen TV with cable channels, a private bathroom as well as a patio. The unit has 1 bed.

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Premium Quadruple Room

1 × Double bed / 1 × Large bed12 ㎡up to 5

This air-conditioned quadruple room is comprised of a flat-screen TV with cable channels, a private bathroom as well as a patio. The unit has 2 beds.

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Standard King Room

1 × Extra-large double bed (Super-king size)12 ㎡up to 3

This air-conditioned double room is comprised of a flat-screen TV with cable channels, a private bathroom as well as a patio. The unit has 1 bed.

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Superior King Room

1 × Extra-large double bed (Super-king size)12 ㎡up to 3

This air-conditioned double room is comprised of a flat-screen TV with cable channels, a private bathroom as well as a patio. The unit has 1 bed.

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Superior Quadruple Room

1 × Double bed / 1 × Large bed12 ㎡up to 5

This quadruple room is comprised of a flat-screen TV with cable channels, a private bathroom as well as a patio. The unit has 2 beds.

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Deluxe Double Room

1 × Double bed10 ㎡up to 2

This double room includes a flat-screen TV with cable channels, a private bathroom as well as a patio. The unit offers 1 bed.

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Nearby & map

DiningSights

Levadura de Olla Restaurante

Mexican, Traditional Cuisine · ★ Michelin

One could spend an entire afternoon or evening in the shaded, breezy courtyard of the young talent, Chef Thalía Barrios Garcia. Colorful and creative, she channels traditional Oaxacan recipes as well as memories from her hometown of San Mateo Yucutindoo. Local produce takes priority, evident in starters like grilled squash composed with a lush pipián blanco and spearmint. The tamales, which she learned from her grandmother, are peerless. A recent version was enriched with ricotta and enrobed in a duo of moles. Heartfelt, comforting cooking can further be found in delightful preparations like a

382m

Los Danzantes Oaxaca

mexican · ★ Michelin

$$$

This Oaxaca favorite can count 25 years of history to its name, but that’s not stopping them from forging ahead with their own ideas and sense of refinement. Set in a dazzling, open-air courtyard, the space buzzes as personable servers guide locals and visitors alike. Start with a terrine of vegetables dressed with avocado puree, featuring product from the operation's organic garden north of the city, before moving to the mole sampler, which is a masterclass in sauce work. Salsa borracha is another can’t-miss sauce that shines with tender pork ribs. The tortilla and cafe dessert is a clever pl

521m

Labo Fermento

Asian · Bib

You won’t find another restaurant in Oaxaca quite like this one. Chef-owner Joseph Gilbert and his team are obsessed with fermentation and go to great lengths to make their own kimchi, shoyu, miso and more. Asian flavors course through the menu in the form of plucky pork wontons glossed in chili oil, Chinese barbecue pork buns and soothing dashi. One can’t-miss item is the fried chicken that’s marinated in shoyu, garlic and ginger and comes with a clever lemon aioli made with sardine stock. This is the kind of food best for sharing in a space that’s sunny, breezy and high-energy thanks to an o

583m

La Olla

mexican · Bib

For a restaurant with decades of history behind it, La Olla looks rather ordinary and would be easy to pass by on the street without a second thought. Alas, Chef Pilar Cabrera is a name to know. A champion of traditional Oaxacan dishes and an ambassador for the region, she has run this restaurant and her own cooking school, Casa de Los Sabores, for over 20 years. A comal by the front door is your signal to start with the maiz sampler featuring squash blossom quesadillas and crispy plantain tacos smeared in a finely spiced coloradito. No meal is complete without the mole negro, which is wonderf

703m

Xaok

Mexican · Bib

Right off a busy street, this restaurant looks like a stylish hotel from the outside. Further in, find a well-appointed dining room and a comfortable patio overseen by a friendly team that is equally happy to see you. Infused with global inspiration, the cooking here makes the most of local ingredients, prepares them with care, and presents them in style. Think roasted broccoli with hoja santa puree, gnocchi with oxtail stew, and a particularly good confit pork with mole negro and a banana and apple puree. A recent dessert of tiramisu made with Oaxacan coffee and mamey made for a perfectly swe

703m

Tierra del Sol

mexican · Bib

Chef Olga Cabrera is a force to know. A stone’s throw away from the famous church in Centro Histórico, Cabrera runs three different businesses within a single building. A bakery stocked with sweets perfumes the room, while her Atoleria pours cups of coffee and hot chocolate. The actual restaurant is further back, past the comals cooking tetelas, memelas, tacos and tlayudas, and up the stairs to the shaded rooftop. While serving dishes from her childhood and classics from today, she celebrates farmers and their products, and puts their stories front and center. Salsa made tableside is a welcome

704m

Las Quince Letras

mexican · Bib

Mole is everywhere at Chef Celia Florián’s restaurant, which opened in 1992. You can find it served with plantains, inside large empanadas, and on top of enchiladas. But from amarillo to coloradito to verde, the one that shines brightest is her mole negro. Black as night, smoky, and tantalizingly charred, it needs nothing more except for a tortilla or a bit of rice. This recipe and many others have deep roots: Florián grew up on a farm in La Ciénega and learned to cook from her mother and grandmother. Another highlight is the wonderful garnachas istmenas, crispy masa cakes topped with tender s

783m

Nois

Mexican, Contemporary

$$$

There are several ways to experience this ambitious, two-story restaurant. The ground floor is a chic lounge where bartenders shake and stir potent, boozy drinks. Up the winding staircase, find an open kitchen committed to crafting a serious tasting menu focused on seafood. To be clear, this is a team that likes to take risks and keep diners on their toes. Familiar ingredients like Oaxacan cheese, chintextle, starfruit, and hoja santa are deployed in imaginative, daring ways. Recent highlights include wild-caught tuna tataki rolled in vegetable ash as well as a refreshingly homey buffalo taco

351m

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Hotel Posada del Centro

Room types · 14

Comfort Quadruple Room

Deluxe Double Room

Deluxe Double Room

Deluxe Double Room

Deluxe Quadruple Room

Deluxe Triple Room

Large Double Room

Large Double Room

Large Double Room

Premium Quadruple Room

Standard King Room

Superior King Room

Superior Quadruple Room

Deluxe Double Room

Facilities · 50

Nearby & map