La Catedral occupies a former Irish pub in Zürich, its renovation revealing a suspended ceiling that concealed a considerably taller space than expected. The original ceiling was restored and left exposed, giving the room an unexpected height that shapes the atmosphere entirely. The design is a modern reinterpretation of a Mexican cathedral – an ofrenda, agave plants, art and architectural elements drawn from Catholic interiors – executed with the help of a Mexican artist based in Basel who had previously worked restoring churches in Mexico.

Agave flight menus are presented in large format with a map of Mexico on the reverse showing agave growing regions. The cocktail list follows a less-is-more approach – each drink built around at least one Mexican ingredient, with presentation kept deliberately minimal: sprays and house-made powders on rims rather than elaborate garnishes, such as a Maldon salt and charred avocado peel. House ingredients are produced weekly using a chamber vacuum machine, water distiller, and juicer, with overnight infusions used in place of sous-vide to eliminate plastic bags from the process. The bar also uses Superlime juice, which allows the full fruit to be used while significantly reducing the number of limes needed.

Every visit ends with a small complimentary pour – a goodbye drink that changes daily and is prepared as part of the opening setup alongside hand-cut ice and fresh garnishes. The food menu is a selection of antojitos designed to share and pair with the drinks, changing regularly with seasonal availability.

The bar produces its own tepache fermented from pineapple and spices, and stocks a regional lager made in collaboration between a Swiss tortilla factory and a local microbrewery, sitting alongside Mexican natural wines and craft beers. The wine list takes the same locally-rooted approach as the spirits – Swiss wines sourced from no more than 50km from the bar. Coffee comes from Henauer Kaffee in Zürich, a fair trade supplier with a hacienda in Oaxaca, keeping the Mexican thread running through every part of the menu.

Outside service, the team spends time together on voluntary Sunday outings – foxtrails, restaurant visits, tastings – and the bar opens and closes in pairs so no staff member is ever alone.