Chef Anaisa of LaFrida Takes Over Fellini's

Something exciting is unfolding at Fellini's. Chef Anaisa Guevara — LaFrida's acclaimed executive chef and one of Food & Wine Mexico's "Best New Chefs in Mexico 2024" — has brought her culinary vision to Pueblo Bonito Rosé’s beloved Italian restaurant, debuting an all-new menu that launched the first week of April.

Fellini's has long enchanted guests with its warm, candlelit ambiance and the kind of intimate atmosphere that turns every dinner into a memorable occasion. Soft lighting, an elegant open-air setting overlooking El Arco, and attentive service set the stage for an evening that lingers in memory long after the last bite. Now, that setting has a remarkable new story to tell.

Chef Anaisa's path to Fellini's is one worth knowing. A native of Tijuana, she trained at two Michelin three-star restaurants — Restaurant Arzak in San Sebastián, Spain, and Addison at The Fairmont Grand Del Mar, Southern California's first and only three-star Michelin restaurant. That foundation of world-class technique, combined with her unwavering reverence for Mexican culinary heritage, has defined her career at LaFrida and earned her national recognition. Still leading as head chef at Pueblo Bonito Sunset Beach’s LaFrida and overseeing the LaFrida location at Pueblo Bonito Vantage San Miguel de Allende, Chef Anaisa now brings that same exacting vision to Italian cuisine—with extraordinary results.

Her Fellini's menu is a love letter to Italian tradition — executed with the precision and intentionality that have become her hallmarks. Begin with the Burrata, a stunning composed dish of preserved tomato stuffed with burrata, roasted garlic purée, pesto, and brown butter panko, finished with pink peppercorn. Or open with the Fritto Misto all'Italiana, a golden tangle of calamari, shrimp, and octopus served with lemon — simple, pristine, perfect. Among the antipasti, the Formaggio di Capra offers a more delicate contrast: fried goat cheese with honey, pistachios, and roasted carrots.

For the main event, the showstopping Ossobuco Glassato arrives slow-cooked with a Chianti reduction over creamy truffle risotto with a lemon twist — the kind of dish that commands the table's full attention. Seafood lovers will find their match in the Tagliatelle Frutti di Mare, brimming with shrimp, mussels, and calamari in a bright white wine marinara. And for something unexpectedly irresistible, the Bucatini al Pistacchio — creamy pistachio sauce, stracciatella, Italian sausage, and basil — is already turning heads. House-made fresh pastas round out a menu built for lingering.

Dinner at Fellini's is a front-row seat to one of Mexico's most exciting culinary voices.

Reserve your table today.