El concepto

The concept

The experience at Bovine is a constant leap through time.

The concept and design of the space were developed by Grupo Cornestone, who, with an electric and sophisticated design, created an atmosphere that escapes from San Miguel de Allende.

The ornamentation, reflections, and geometry play an important role in constructing a timeless environment that takes us back to the aesthetics of Art Deco while incorporating modern design elements, intensifying the contrast between the past and present.

The eclecticism that characterizes this project is reflected in our smokehouse cuisine, featuring simple dishes executed with the impeccable technique of Chef Williams Cortés.

The bar was recovered from an old cantina and now offers an exquisite selection of whiskeys and classic cocktails.

The bar was recovered from an old cantina and now offers an exquisite selection of whiskeys and classic

Williams Cortes

Chef Williams Cortes has a gift for transforming ingredients into fascinating dishes, honed through extensive professional training. His culinary journey began in Veracruz, where he worked at DOS restaurant under the guidance of Chef Erik Guerrero. It was there that his curiosity blossomed, driven by his desire to unite the bounty of the land and the sea, both of which played a significant role in his upbringing.

Throughout his career, Chef Williams has gained experience in some of Mexico’s most renowned restaurants. However, it was San Miguel de Allende that captured his heart, inspiring him to leave a distinctive mark. His culinary style is elegant and contemporary, blending a symphony of flavors and textures that captivate the palate.

Cornerstone

Cornerstone Bovine brasserie is a concept operated by Cornerstone, a leading boutique hotel company that has managed to position Hotel Matilda, one of its projects, among the best in the world.