Guest-guided hotel insights
Parador Monte Carmelo
★★★★Oaxaca City
8.1/ 10Very good
Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
Contribute a stay report06External scores · reference only, not verified
8.08/10FlyerKey composite · 2 sources
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Rooms & Views
Master Suite
This spacious colonial-style suite features air conditioning, free Wi-Fi, a flat-screen satellite TV, a coffee maker and…
Double Room with Two Double Beds
This spacious colonial-style room features free Wi-Fi, satellite TV and a telephone. This well-illuminated room also has…
Junior Suite (2 Adults)
This spacious colonial-style junior suite features air conditioning, free Wi-Fi, flat-screen satellite TV and a telephon…
Standard Single Room
This charming colonial-style room features free Wi-Fi, satellite TV and a telephone. It has a private bathroom with free…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Los Danzantes Oaxaca★ 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 pl334m
- Levadura de Olla Restaurante★ 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 a424m
- Labo FermentoBib 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 o374m
- Tierra del SolBib 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 welcome410m
- La OllaBib 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 wonderf458m
- Las Quince LetrasBib 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 s577m
- XaokBib 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 swe1.0km
- Zandunga Sunlight beams down through an open roof and into this colorful, spacious courtyard set with handsome wooden tables. Pottery, textiles and paintings by local artists adorn every wall in sight. Truly, this restaurant captures the vibrant spirit of downtown Oaxaca. It’s a lovely scene to take in while exploring a curated menu focused on traditional regional flavors. Start with the garnachas, the masa carefully fried and topped with tender, shredded beef and pickled cabbage, before moving on to the crispy plantains stuffed with queso and crema that are both tropical and savory. Tamales come prepa196m
- Adamá Don't come to Adama expecting traditional Mexican cooking. Instead, this welcoming spot specializes in Middle Eastern cuisine. Tucked away down Callejon Adama street, this restaurant entices the city's growing population of foreigners making their home in this creative, colorful city. Chef Hagar Aviram may set a laidback tone here, but her cooking is spot on, reflecting authentic. The tightly edited menu features a number of dishes intended for sharing. Ingredients are sourced locally from nearby farms for simple, authentic plates like falafel with tahini and lamb kebab. End on a sweet note wi330m
- Casa Oaxaca El Restaurante In the shadow of the Templo de Santo Domingo de Guzmán, Chef Alejandro Ruiz’s two-story restaurant buzzes with all the energy of a new opening. And yet, the stoves have been firing for more than two decades and have drawn attention from all corners of the world. Stylishly dressed, guests opt for the spacious rooftop patio where attentive servers are quick to make salsa tableside. The menu spins local ingredients and Oaxacan flavors with international touches, and nothing comes out of the kitchen looking anything less than beautiful. Desserts, like the platano Colorado with banana cream and mez387m
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Church of Santo Domingo de Guzmán church building in Oaxaca de Juárez, Mexico316m
- Cathedral of Our Lady of the Assumption, Oaxaca Catholic Cathedral in Oaxaca, Mexico736m
- Basilica of Our Lady of Solitude church building in Oaxaca de Juárez, Mexico801m
- Jardín Etnobotánico de Oaxaca botanical garden in Oaxaca City, Mexico261m
- Graphic Arts Institute of Oaxaca Art school in Oaxaca, Mexico182m
- Museo Rufino Tamayo art museum in Oaxaca, southern Mexico585m
- Estadio Benito Juárez demolished stadium in Mexico1.2km
- Museo de Filatelia de Oaxaca390m
Attraction data from Wikidata (CC0) — reference only.
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