



#1 Restaurant Consortium in Mexico
GRUPO ANDERSON’S






"We live for our guests"
- Carlos Anderson
Anderson's
IN NUMBERS...

Anderson's
IN NUMBERS...
58
YEARS IN THE
MARKET
15
BRANDS
+50
UNITS OF
BUSINESS
4
COUNTRIES
6,000
COLLABORATORS
Awards
Awards

Star Diamond Award
Grupo Anderson’s
Grupo Anderson's has been recognized by the American Academy of Hospitality Sciences (AAHS) with one of the most prestigious emblems of excellence worldwide: the Five Star Diamond Award, for the restaurants Ilios, Harry's, Porfirio's, BAK', Nicoletta and H Roof.
The AAHS was created in 1949 by the legendary singer Frank Sinatra, and is currently recognized as the highest figure that rewards excellence, service and luxury in restaurants, hotels, destinations and experiences worldwide.




Distintivo T
Grupo Anderson’s
Grupo Anderson's has been recognized with the Distintivo T by Taste México in 9 of its brands for highlighting gastro-tourism and promoting Mexican culinary diversity.
Porfirio's, La Vicenta and Macario were recognized for their Regional Mexican Product. Harry's and Fred's for their Responsible Aquaculture and Organic Products. CAO and Bak for Gastronomic Sustainability. Finally Ilios and Nicoleta were recognized as Best International Cuisine.




#LATAMDIGITAL 2021
Grupo Anderson’s - Marketing
On November 16, the #LATAMDIGITAL Awards were held in Bogotá, Colombia, recognizing the best digital campaigns with more than 16,000 participating companies from 260 countries in 7 different categories.
Carlos Castro, Grupo Anderson's Chief Marketing Officer, attended the ceremony to receive the prize for the best digital intelligence campaign for the implementation of QR codes in restaurants as a result of COVID-19.




International Hotel & Property Awards
Porfirio's Guadalajara
Organizado por la revista inglesa líder en diseño de interiores, Design Et Al, con el objetivo de reconocer el talento en arquitectura y diseño en todo el mundo, los International Hotel & Property Awards son uno de los galardones más importantes en el mundo.
Porfirio's Guadalajara fue el primer restaurante de Grupo Anderson's en recibir el galardón a Mejor Restaurante Global en 2019, iniciando con una exitosa trayectoria colaborativa con Filipao Nunes.




Restaurant & Bar Design Awards
BAK' Prime Steakhouse & Raw Bar
BAK's architectural and interior design preserves the natural environment so characteristic of Tulum, incorporating wood accents, light effects, unique details and a dinner with a fire show: (Cha'an Ka'ak) that have allowed its international recognition.
BAK' was named International Biophilic Design Winner at the 2020 Restaurant & Bar Design Awards.




International Hotel & Property Awards
Ilios Greek Estiatorio Tulum
Desde su apertura a finales de 2020, fue claro que Ilios Greek Estiatorio marcaría un antes y un después en el mundo de la hospitalidad y gastronomía en México.
Es así que Ilios Tulum es reconocido como el Mejor Restaurante de las Américas y el Carib por los International Hotel & Property Awards 2021, dando pie a una serie de reconocimientos que hacen de Ilios la marca más exitosa de Grupo Anderson’s.




International Hotel & Property Awards
Ilios Greek Estiatorio Cancun
La mancuerna entre Grupo Anderson’s y Filipao Nunes fue reconocida por la revista líder en interiorismo Design Et Al nombrando a Ilios como Mejor Restaurante Global gracias a su increíble arquitectura y diseño.
Visitar Ilios es una experiencia culinaria y visual, ya que su atrio central inspirado en el místico árbol de la ceiba, ha atrapado a amantes de la arquitectura de todos los rincones del mundo.




DNA Paris Design Awards
Ilios Greek Estiatorio Cancun
llios Greek Estiatorio Cancun was chosen by the DNA Paris Design Awards as the winner of Best Interior Design thanks to its masterful architecture.
The DNA Paris Design Awards is an accolade that honors the work of international architects and designers, who improve daily life through practical, beautiful and innovative design.




Star Diamond Award
Grupo Anderson’s
Grupo Anderson's has been recognized by the American Academy of Hospitality Sciences (AAHS) with one of the most prestigious emblems of excellence worldwide: the Five Star Diamond Award, for the restaurants Ilios, Harry's, Porfirio's, BAK', Nicoletta and H Roof.
The AAHS was created in 1949 by the legendary singer Frank Sinatra, and is currently recognized as the highest figure that rewards excellence, service and luxury in restaurants, hotels, destinations and experiences worldwide.




Distintivo T
Grupo Anderson’s
Grupo Anderson's has been recognized with the Distintivo T by Taste México in 9 of its brands for highlighting gastro-tourism and promoting Mexican culinary diversity.
Porfirio's, La Vicenta and Macario were recognized for their Regional Mexican Product. Harry's and Fred's for their Responsible Aquaculture and Organic Products. CAO and Bak for Gastronomic Sustainability. Finally Ilios and Nicoleta were recognized as Best International Cuisine.




#LATAMDIGITAL 2021
Grupo Anderson’s - Marketing
On November 16, the #LATAMDIGITAL Awards were held in Bogotá, Colombia, recognizing the best digital campaigns with more than 16,000 participating companies from 260 countries in 7 different categories.
Carlos Castro, Grupo Anderson's Chief Marketing Officer, attended the ceremony to receive the prize for the best digital intelligence campaign for the implementation of QR codes in restaurants as a result of COVID-19.




International Hotel & Property Awards
Porfirio's Guadalajara
Organizado por la revista inglesa líder en diseño de interiores, Design Et Al, con el objetivo de reconocer el talento en arquitectura y diseño en todo el mundo, los International Hotel & Property Awards son uno de los galardones más importantes en el mundo.
Porfirio's Guadalajara fue el primer restaurante de Grupo Anderson's en recibir el galardón a Mejor Restaurante Global en 2019, iniciando con una exitosa trayectoria colaborativa con Filipao Nunes.




Restaurant & Bar Design Awards
BAK' Prime Steakhouse & Raw Bar
El diseño arquitectónico e interiorismo de BAK’ conserva el entorno natural tan característico de Tulum, incorporando acentos de madera, juegos de luces y detalles únicos en cada superficie que han permitido su reconocimiento internacional.
BAK’, reconocido también por su cena con show de fuego: Cha’an Ka’ak; fue nombrado ganador del International Biophilic Design en los Restaurant & Bar Design Awards 2020.




International Hotel & Property Awards
Ilios Greek Estiatorio Tulum
Desde su apertura a finales de 2020, fue claro que Ilios Greek Estiatorio marcaría un antes y un después en el mundo de la hospitalidad y gastronomía en México.
Es así que Ilios Tulum es reconocido como el Mejor Restaurante de las Américas y el Carib por los International Hotel & Property Awards 2021, dando pie a una serie de reconocimientos que hacen de Ilios la marca más exitosa de Grupo Anderson’s.




International Hotel & Property Awards
Ilios Greek Estiatorio Cancun
The partnership between Grupo Anderson's and Filipao Nunes was recognized by the leading interior design magazine Design Et Al, naming Ilios as the Best Global Restaurant thanks to its incredible architecture and design.
Visiting Ilios is a culinary and visual experience, since its central atrium inspired by the mystical ceiba tree has captured architecture lovers from all corners of the world.




DNA Paris Design Awards
Ilios Greek Estiatorio Cancun
llios Greek Estiatorio Cancun was chosen by the DNA Paris Design Awards as the winner of Best Interior Design thanks to its masterful architecture.
The DNA Paris Design Awards is an accolade that honors the work of international architects and designers, who improve daily life through practical, beautiful and innovative design.



Nuestro
Equipo

Jorge Boneta
Chef Corporativo
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec eu justo fringilla, hendrerit odio non, facilisis sapien. Vivamus cursus sagittis. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec eu justo fringilla, hendrerit odio non, facilisis sapien. Vivamus cursus sagittis.

Pepe Pecas
Chef Ilios
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec eu justo fringilla, hendrerit odio non, facilisis sapien. Vivamus cursus sagittis. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec eu justo fringilla, hendrerit odio non, facilisis sapien. Vivamus cursus sagittis.

Jorge Boneta
Chef Corporativo
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec eu justo fringilla, hendrerit odio non, facilisis sapien. Vivamus cursus sagittis. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec eu justo fringilla, hendrerit odio non, facilisis sapien. Vivamus cursus sagittis.

Pepe Pecas
Chef Ilios
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec eu justo fringilla, hendrerit odio non, facilisis sapien. Vivamus cursus sagittis. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec eu justo fringilla, hendrerit odio non, facilisis sapien. Vivamus cursus sagittis.
ANDERSON'S
TERRITORY
Harry's+
BAK'+
Ilios+
CAO+
Nicoletta+
Macario+
El Squid Roe+
Carlos'n Charlie's+
HRoof+
HBar+
HMoonlight+
Porfirio's+
La Vicenta+
Fred's+
Sr Frog's+
Cancún
Playa del Carmen
Masaryk
Acapulco
Tulu
Cancún
Tulum
Cancún
Tulum
Tulum
Los Cabos
Acapulco
Las Vegas
Cancún
Masaryk
Cancún
Playa del Carmen
Mérida
Puebla
Toreo
Coapa
Masaryk
Puerto Vallarta
Guadalajara
Culiacan
Cancún
Acapulco
Toreo
Tezontle
Vallejo
Cancun
Cancún
Playa del Carmen
Our
WINES
From the vineyards of Baja California to the terruce of Querétaro, in Grupo Anderson’s we are looking for the best houses producing all kinds of wine to bring the best selection to your table: from the best red wine, passing through the Malbec, Shiraz, Merlot and Cabernet Sauvignon; to the best variety of white and pink wines.
Dare to try our wines and discover why Mexico is one of the best producers and why our cava is the best choice for you.

BLEND
BUEN
ENTENDEDOR
The fusion of three varieties, the various woods of French and American oak, as well as the slow aging, highlight interesting aromas and the soft tannins that resulted in our wine “ Buen Entendedor Blend”: Cabernet Sauvignon 65%, Malbec 25%, Merlot 10%.
Vineyard: Tierra Adentro, Zacatecas




SAUVIGNON BLANC
BUEN
ENTENDEDOR
Considered one of the most prestigious white species in the world of wine, this variety produces highly elegant, aromatic and balanced dry wines. In cold areas, such as ours, Sauvignon Blanc is accompanied by a refreshing acidity: highlighting aromas and flavors to green fruits with herbaceous and floral notes.
Vineyard: Tierra Adentro, Zacatecas




BLEND
OJO
DEL AMO
Blend made up of three different grapes: 50% Tempranillo, 25% Syrah and 25% Merlot, under the necessary attention and care acquires a unique essence that is reflected in each nuance and note.
Vineyard: Cava Quintanilla, San Luis Potosí




MALBEC
OJO
DEL AMO
Red Ruby and medium border, with a density of half-high cup, is a very cheerful wine with an aromatic profile of a very fruitful and balanced character, in which a very long wine is made by its presence of acidity, very round tannins and very good aromatic intensity. 6 months aging in French barrels.
Vineyard: Cava Quintanilla, San Luis Potosí




ROSE
OJO
DEL AMO
Salmon color, bright and clean with aromas of strawberry fruit , raspberry, strawberry, watermelon, and light tropical notes of apricot. It is a fresh, light and fruity wine; clean finish with notes of fresh red fruit.
Vineyard: Cava Quintanilla, San Luis Potosí




CABERNET SAUVIGNON
ÁRBOL
TORCIDO
Intense purple red wine, in aroma respects the freshness of black red fruits, spicy aromas, mint, plum, currant. In mouth is a fresh wine of good acidity. Of an atypical medium-under body from the majority of the Cabernet. Stored in French and American oak barrels.
Vineyard: Relieve, Baja California




CHARDONNAY
ÁRBOL
TORCIDO
Gold, bright yellow color. Floral and fruity intense aroma, with touches of peach, pineapple, grapefruit. In the mouth is fresh, citrus notes with friendly aftertaste.
Vineyard: Relieve, Baja California




SHIRAZ
TRATO
HECHO
Semi-desert, warm days and cold nights, surrounded by mountains that protect more cold hours, so is the Tunal Valley on Parras, Coahuila. Slow ripening, which exalts its aromatic concentration. Produced 2,100 meters above sea level.
Vineyard: Don Leo, Parras Coahuila




ZINFANDEL
TRATO
HECHO
Zinfandel is one of the most versatile varieties, expresses its varietal character, adapts to climate and soil conditions, produced at 2,100 meters above sea level.
With a tonnue ruby red and an aroma of dry red fruits, it lets us appreciate a pleasant acidity that refreshes the palate.
Viñedo: Don Leo, Parras Coahuila




BLEND
BUEN
ENTENDEDOR
The fusion of three varieties, the various woods of French and American oak, as well as the slow aging, highlight interesting aromas and the soft tannins that resulted in our wine “ Buen Entendedor Blend”: Cabernet Sauvignon 65%, Malbec 25%, Merlot 10%.
Vineyard: Tierra Adentro, Zacatecas




SAUVIGNON BLANC
BUEN
ENTENDEDOR
Considered one of the most prestigious white species in the world of wine, this variety produces highly elegant, aromatic and balanced dry wines. In cold areas, such as ours, Sauvignon Blanc is accompanied by a refreshing acidity: highlighting aromas and flavors to green fruits with herbaceous and floral notes.
Vineyard: Tierra Adentro, Zacatecas




BLEND
OJO
DEL AMO
Blend conformado por tres diferentes uvas: 50% tempranillo, 25% syrah y 25% merlot, bajo la atención y cuidados necesarios adquiere una esencia única que se refleja en cada matiz y nota.
Viñedo: Cava Quintanilla, San Luis Potosí




MALBEC
OJO
DEL AMO
Red Ruby and medium border, with a density of half-high cup, is a very cheerful wine with an aromatic profile of a very fruitful and balanced character, in which a very long wine is made by its presence of acidity, very round tannins and very good aromatic intensity. 6 months aging in French barrels.
Vineyard: Cava Quintanilla, San Luis Potosí




ROSE
OJO
DEL AMO
Salmon color, bright and clean with aromas of strawberry fruit , raspberry, strawberry, watermelon, and light tropical notes of apricot. It is a fresh, light and fruity wine; clean finish with notes of fresh red fruit.
Vineyard: Cava Quintanilla, San Luis Potosí




CABERNET SAUVIGNON
ÁRBOL
TORCIDO
Intense purple red wine, in aroma respects the freshness of black red fruits, spicy aromas, mint, plum, currant. In mouth is a fresh wine of good acidity. Of an atypical medium-under body from the majority of the Cabernet. Stored in French and American oak barrels.
Vineyard: Relieve, Baja California




CHARDONNAY
ÁRBOL
TORCIDO
Gold, bright yellow color. Floral and fruity intense aroma, with touches of peach, pineapple, grapefruit. In the mouth is fresh, citrus notes with friendly aftertaste.
Vineyard: Relieve, Baja California




SHIRAZ
TRATO
HECHO
Semi-desert, warm days and cold nights, surrounded by mountains that protect more cold hours, so is the Tunal Valley on Parras, Coahuila. Slow ripening, which exalts its aromatic concentration. Produced 2,100 meters above sea level.
Vineyard: Don Leo, Parras Coahuila




ZINFANDEL
TRATO
HECHO
Zinfandel is one of the most versatile varieties, expresses its varietal character, adapts to climate and soil conditions, produced at 2,100 meters above sea level.
With a tonnue ruby red and an aroma of dry red fruits, it lets us appreciate a pleasant acidity that refreshes the palate.
Viñedo: Don Leo, Parras Coahuila



Food&Wine
“Harry's changed the gastronomic industry of Mexico, forcing the rest of the country's restaurants to raise its quality standards ...”
READ MORE



