Chef Elena Reygadas and her husband, an architect, turned a historic mansion into an Italian restaurant. Rosetta serves handmade pastas and has a fantastic Old World bakery. She’s Mexican but spent lots of time in Italy. She bakes all of her breads in-house—they’re great, and so is the restaurant.
This little place may look like a traditional fonda to anyone, but everything changes with the first bite. A lovely little spot in the Roma neighborhood cuisine. Casual atmosphere, great service, excellent dishes, the menu changes daily. A place for everyone.
MeroToro draws a sophisticated dining space in Condesa. Slow food wizards Gabriela Cámara and Pablo Bueno, who have proven their gastronomic touch at Contramar restaurant, bring their culinary flair to the table with the assistance of talented chef, Jair Téllez. A master of Mediterranean cuisine, Téllez works his magic on beautifully prepared yet simple dishes. Changing with the seasons and the creative whims of the kitchen, Mero Toro’s menu is short and organic-focused, featuring crisp, flavoursome salads, ceviches, slowly baked short ribs, and perfectly grilled fish.
Located in Polanco, Quintonil has blossomed into one of the city’s best culinary spots under the guidance of Mexican Chef Jorge Vallejo. The restaurant offers a cuisine which clearly expresses the flavors and forms of modern Mexican food tradition. This is a vision of contemporary national cuisine that flourishes because of adherence to gourmet food artistry and everyday common sense. Quintonil uses local producers to create dishes that taste of home. Ordinary flavors are seductively presented in an uplifting space, and with unmistakable Mexican hospitality. This is a culinary experience you can't miss.
Eating in Dulce Patria is like going back to your childhood. Each dish created by the chef Martha Ortiz is a reinterpretation of the flavors that Mexican grandmothers have brought to the table for years. The difference lies in the elegance. Inspired in cuisine of Mexican fairs. Desserts like contemporary Eskimo, a slush topped with candy beans and animal crackers, it is impossible not to smile. The menu is comprised of traditional plates reinterpreted in a modern context; set in a lively, stylish and urban environment. The restaurant boasts two terraces that give the inside of the restaurant a serene spacious and outdoor feel. Dulce Patria has a proud heritage of Mexican urban customs.
Rokai takes Japanese food to a new level in Mexico City. Tokyo-born, Los Angeles-raised chef Hiroshi Kawahito recommends the 'omakase,' a changing tasting menu consisting of meticulously prepared dishes such as sushi and sashimi. As a rule, Kawahito only works with fresh fish and seafood.
This Mediterranean-inspired eatery opened in late 2013, thanks to its lovely setting (a renewed 19th century house) and a beautifully fresh menu by chef Eduardo García (Máximo Bistrot Local). Swordfish carpaccio, braised short rib and flourless chocolate cake with strawberries are among the dishes you’ll find, as well as a wine list featuring 70 Mexican varietals.
To speak of tacos al pastor are in the right place three shepherd trompos are distributed around the place and taco vendors not do enough to meet the demand of customers who crowd around to enjoy the show.
With fully welcoming architecture, recycled materials found their best tradition: KAYE. Unique personality that blends perfectly with haute cuisine found at the site by using specific ingredients of each region of the Mexican Republic.