The antique front door is 20 ft. tall



Puebla is one of the most fascinating cities in Mexico where history is found not only on the walls of its majestic colonial buildings, but also in the intricately hand-carved doors that open onto airy patios, richly groomed with large earthenware pots of flowering plants and bushes and decorated with the city's treasured Talavera tiles, renowned throughout the world. Nowhere else will the rich aromas of its traditional cuisine transport the visitor to those intriguing days of the past when there was time and patience and imagination to create such succulent sauces as those made from the sweet cream squeezed from fresh pine nuts, walnuts and almonds. Indeed, it is Puebla that draws those discriminating visitors from throughout the world who wish to be thrilled by the monuments built centuries ago.

To these monuments has been added another: the incomparable restaurant, Bodegas del Molino. Nowhere else in this inspired city can be found such a multitude of surprises to delight the senses and stimulate the spirit. As the name indicates, the building that now houses the dining room and, on the second floor, the Salon de la Reina (The Queen's Room) was - since the time that it was built by the Spanish Conquistadors in the mid-sixteenth Century until the 1960s - the storage room of the flour mill known first as El Bat�n or Our Lady of the Snow, and later as the Molino del Puente (Mill by the Bridge).

Center-18th C painting by Berruecos

But the fascinating surroundings that we admire today in every corner of this unique restaurant are the result of an ambitious program of reconstruction that was begun in 1981; a year later, the main dining room was opened to the public. Guests enter the main dining room through beautifully etched crystal doors with equally impressive silver door handles embossed with semi-precious stones. The kitchen in the Bodegas del Molino merits capital attention. It alone is worth a trip to Puebla. Here are created both traditional, regional and international cuisines as well as the latest recipes inspired by the Master Chefs of the Bodega.

We recommend our guests begin their dining experience with a savory pat� made from huitlacoche, a mushroom that grows on corn during the rainy season. For the entr�e, we suggest one of our Famous seasonal Poblano dish, CHILES EN NOGADA fish specialties such as red snapper a la sal (snapper in salt crust) or trout a las tres pimientas (three peppers). Or if not fish, perhaps a filet with our own creamy sauce made of crushed pine nuts. Of course, our traditional Mexican dishes are always a favorite of Mexicans and foreigners alike. Try the regional favorite: mole sauce with raisins and almonds. Of couse we have a wine to accompany each course. The wine list includes not only the best domestic wines but also extraordinary vintage wines from France and Spain.

Finally, for dessert select one of the delicious and original creations from our own kitchen. Something surprising would be a sorbert made of tuna, the sweet prickley pear of the cactus plant. What more memorable way to end your exquisite feast! We invite you to experience this fine dining combined with history and art. Bodegas del Molino is open from Monday to Saturday, 1 p.m. to 11 pm. and Sundays 1 pm. to 6 p.m.


Calzada del Bosque #12
Colonia Molino San Jose del Puente
Cholula, Puebla, Mexico

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