Selva is an ode to the diversity and richness of local ingredients and Mexican distillates, it is a poem inspired by the flavors of Oaxaca, its corners and its lands, its people, its culture and its techniques.

Selva is a journey and its cocktails are gourmet, with a strong focus on seasonal ingredients.

We seek synergy between the innovative and the endemic, but with international style and elegance. 

To talk about Selva is to talk about the past and the future in the present; about time travel, about moments that exalt the richness of cordiality, friendship and deep relaxation through spaces built to harmonize our bodies with our souls. The Selva Oaxaca Cocktail Bar project was designed by architect Claudia Turrent, environmentalist Martina D’Acosta, Jaime Muñoz and bartender Alexandra Purcaru, founder of Art Cocktail Club.

Inaugurated on March 21, 2019, Selva was so named inspired by the 15-meter painting created by painter and teacher Raúl Herrera, which is called «El manantial de las aves» (The spring of the birds) and is

Exhibited in the bar as part of the ambiance.

A little more than a year after starting this project, Selva Oaxaca Cocktail Bar was selected among the top 10 new bars in Latin America by the 2020 Spirited Awards® Regional Honoree. SELVA is the first bar in Oaxaca to appear in the list of the 10 best new bars in Latin America by Tales Of The Cocktail.


To be a bar in Oaxaca with the standards of cocktails and service as the best bars in the world and establish a new line to follow for mezcal cocktails.


To provide a unique experience through the cocktail bar specializing in Mezcal and Mexican distillates, high quality, friendly service, professional, passionate, knowledgeable about their products, in an elegant and unique atmosphere.


  • Locally sourced ingredients that respect quality.
  • Preference for buying in markets and retail stores.
  • Use the best ingredients the market has to offer.
  • Innovation.
  • Constant experimentation and evolution.



  • To take into account the opinion of our clientele.
  • To achieve a demanding clientele, but with a propositive and enthusiastic approach to the place and the product offered.
  • To be always updated and innovate through our resources.
  • Do not lower the level or settle in what we already have.