Since 1993, Grupo Hunan has created dining concepts that pair global flavors with genuine hospitality. Today we operate 30+ locations across Mexico and into the United States, showcasing 16 different culinary concepts.

We shape the mood in every restaurant, every plate and every visit. Our team of professionals elevates service to its finest – shaping places that feel both familiar and exceptional.

The warmth of feeling at home

“Every one of our tables is a destination to explore."

José Miguel Cuaik Mena Founder & Chairman of the Board

We craft celebrations through food. The variety in our menu reflects the imagination and passion of a team devoted to culinary craft and meaningful experiences. At our tables, you find the pleasure of being home, and the desire to return.

“Every one of our tables is a destination to explore."

Three decades of crafting memorable dining

GH opens the doors to the Group’s first restaurant: Hunan Reforma.
The Guadiana concept is created in San Ángel.

Grupo Hunan takes over the operation of Lomas Country Golf Club.

The flavor of Hunan arrives in San Ángel

Arcos Bosques welcomes Costa Guadiana and a Japanese cuisine concept with Peruvian fusion called Nobu, a globally recognized franchise.

Nueve Nueve arrives in Colonia Roma, opening its doors at Casa Lamm.

We expand into Polanco with the opening of Prosecco and Nobu.

We create our Mexican grill: Sylvestre. Prosecco opens its doors in Santa Fe Shopping Center.

Negroni arrives in Arcos Bosques, and Sylvestre opens in Santa Fe.

Aida is born, and we expand to the south of the city with Hunan and Negroni at Artz Pedregal.

We open Sylvestre in Artz and Interlomas, and we welcome Lampuga and Trastevere.

We open our doors in Guadalajara with Negroni and Sylvestre.

We arrive in the United States with the opening of Alma in Los Angeles. Satélite welcomes Hunan and Prosecco.

A new trattoria arrives in San Diego: Lucrezia. We renovate and elevate Lampuga.

Negroni opens its fourth location in Mítikah.

We welcome Petit Hunan in Arcos Bosques,  a contemporary take on Hunan, the restaurant that started it all.

San José del Cabo welcomes Ballena, a new international dining concept. An experience designed for sharing, discovering, and enjoying.

Before bringing new flavors to the table, everything goes through The Lab: the space where we test, refine, and shape ideas.

Behind the flavor

Sylvestre was born as a tribute to our first location on Anatole France, a street named after the writer and Nobel Prize winner, author of  “The Crime of Sylvestre Bonnard.

Every brand has a story

Behind the experience of more than 1,300,000 guests each year is a team of over 2,000 people across Grupo Hunan.

A family that keeps growing

Grupo Hunan began with a phone call.
In December of 1991, while Pepe Cuaik Mena was in Mexico City, he received a call from his father, who happened to be at the Remington Bar in Houston: “I’m here with the owner of Villa Reforma — he’s looking for a buyer.” And just like that, the story began.

How it all began

Our guests are such an important part of the family that in all our restaurants, the WiFi password is: Estaestucasa.

Our way of welcoming you

The name Aida is a tribute to the owner's grandmother. A place that will always carry the flavor of home and the warmth of family.

The warmth of feeling at home

Since 1993, Grupo Hunan has created dining concepts that pair global flavors with genuine hospitality. Today we operate 30+ locations across Mexico and into the United States, showcasing 16 different culinary concepts.

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