How has Cafe Condesa maintained its popularity over the last 25 years?

First, the ingredients. They spend time searching out the best ingredients they can find and they don’t skimp on them. The milk comes fresh daily from a local dairy, hand-milked every morning at 4:30 AM. They use fresh cream and butter and the cheeses are artisan-made or made in-house. The vegetables are clean (and organic when possible) and come from local farms they visit. The breakfast eggs are from local free-range chickens fed organically and raised specifically for Cafe Condesa.

The house coffee is 100% Antigua bean and the water system has purification points at each wait-station. In the production kitchen they are accustomed to making everything from scratch and are committed to it.

Second, the staff. Among the restaurant with three patios and indoor dining, both a production and service kitchen, 7 days of service with two shifts a day and two Cafe Condesa Express – well, that’s over 60 full-time employees. Over half the staff has been there for over 10 years. Each person does their best to keep the client happy because they know who it is that enables them to support their families with right livelihood.

Third, location, location, location. Located on the Central Park in a colonial mansion of a city that is a UNESCO Cultural Heritage site, is a privilege. Just like the garden patios, the old washing sinks and horse trough and the meter- thick walls hold secrets that have been spoken over the centuries. The history of La Casa del Conde makes Cafe Condesa a delightful place to enjoy a hearty breakfast, a light lunch, an amazing dessert and coffee or an early dinner.

Cafe Condesa – an Antiguan tradition since 1993.