At Restaurante Lactobac, time is our primary ingredient. We transform organic local harvests through wild lacto-fermentation, house-grown Koji, and open-hearth cooking.
Discover our three distinct culinary pillars crafted daily by our chefs and fermentation specialists.
An immersive journey through wild-fermented vegetables, aged coastal catch, Koji-cured meats, and cultured botanical desserts.
Wood-fired plates, 72-hour heritage grain sourdough with cultured smoked butter, and small-batch lacto-pickled accompaniments.
House-brewed botanical kombuchas, water kefirs, wild fruit tepaches, and a curated cellar of biodynamic natural wines.
Explore the science, microbiology, and culinary traditions behind our favorite ferments.
Understanding salt ratios, temperature curves, and organic acid balance in our subterranean curing room.
How we upcycle kitchen trimmings into complex, amino-rich sauces over a 12-week enzymatic process.
Designing layered acidity and tannin structure using wild-fermented teas, shrubs, and lacto-juices.
Everything you need to know before dining at Restaurante Lactobac.
Our kitchen centers on artisanal lacto-fermentation, house-cultured Koji, wild sourdoughs, and seasonal organic produce cooked over open wood fire to unlock deep umami flavors.
Yes. Both our Seasonal Tasting Menu and À La Carte offerings include dedicated plant-based and gluten-free adaptations when noted at least 24 hours prior to your reservation.
Yes, our Chef's Table inside the Fermentation Lab seats up to 14 guests for private tasting dinners and guided fermentation masterclasses.
Join us Tuesday through Sunday for dinner, or book our intimate Chef's Table inside the Fermentation Lab.