Giornale Palmas offers a broad, contemporary menu that blends Mexican comfort food with health-conscious café dining, making it equally appealing for breakfast, lunch, dinner, or a relaxed group meal. Breakfast ranges from organic egg dishes and fresh fruit to house-baked pastries, while later menus feature soups, salads, wraps, bowls, seafood, grilled meats, and plant-forward plates. Drinks include coffee, teas, natural juices, smoothies, and refreshing cold beverages. Popular choices include Salmón a la Plancha, Consomé de Pollo, Coliflor Arrosto, Enchiladas, and customizable salads. Organic free-range eggs, fresh vegetables, avocado, grains, nuts, and thoughtfully prepared proteins reinforce the restaurant’s fresh, balanced approach.
Prices generally sit in the mid-to-upper range, with lighter dishes around MX$140-250 and substantial mains reaching roughly MX$300-460, reflecting generous compositions and quality ingredients. Vegetarian, vegan-friendly, dairy-free, lighter, and customizable choices provide good flexibility, though diners requiring strictly gluten-free preparation should confirm individual dishes. Familiar breakfasts, soups, chicken dishes, and sweets also make the selection approachable for younger diners.
Menu Highlights
Salmón a la Plancha - Simply grilled salmon delivers a tender, clean flavor and satisfying texture. It ranks among the menu’s most popular premium main courses.
Consomé de Pollo - Comforting chicken broth comes with rice, vegetables, avocado, onion, and cilantro, creating a fresh yet hearty combination. Its familiar flavors make it a consistent bestseller.
Giornadictines - Organic Benedict-style eggs combine smoked salmon and caper sauce over seven-seed bread. Rich, savory, and distinctive, they showcase Giornale’s creative breakfast style.
Coliflor Arrosto - Oven-roasted cauliflower gains aromatic depth from olive oil, garlic, onion, chives, and dried chiles. The tender center and roasted edges make this a standout vegetable dish.
Ensalada de Lenteja - Lentils, spinach, avocado, cranberries, walnuts, goat cheese, and sweet potato create layers of creamy, crisp, sweet, and earthy flavors, finished with an olive-lemon dressing.
Arrachera a la Plancha - Grilled arrachera is served with guacamole, refried beans, and chiles toreados for a robust Mexican-style plate. Its hearty portion
