The Best Fine Dining Restaurants in Mexico City

Máximo is a restaurant that offers a unique blend of culinary styles, with a strong French influence. The establishment is known for its commitment to sustainability and quality, using seasonal, locally sourced ingredients. The dining experience at Maximo is often described as a journey, where each dish showcases the chef's dedication and respect for the ingredients used.

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Pía León

Chef-Restaurateur – Lima, Peru

I go to Mexico often, and in Mexico City I really enjoy going to Máximo Bistro in Roma Norte. It's run by chef Eduardo García.

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Immerse yourself in a culinary experience that blends Italian inspiration with Mexican ingredients at Restaurante Rosetta. The restaurant, situated in a remodeled old building, offers a unique ambiance with plants and trees growing up the walls and a skylight overhead. The chef, Elena Reygadas, creates simple yet incredibly balanced dishes that capture the essence of both cuisines, from pasta with Mexican herbs to popcorn with chicatanas, offering a delicate and delicious dining experience.

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Vaughan Mabee

Chef – Queenstown , New Zealand

Another highlight of my trip to Mexico was Rosetta. We went in for a late lunch. Chef Elena Reygadas is an amazing person and an amazing chef. I think I love the purity of her cuisine. She captures flavours which to some seem simple, and her food is simple but in the most incredibly balanced way. I was super impressed by her palate and just everything we had that came out of that kitchen. She took great care of us and I think she really captures the Mexican products in a really beautiful way. I just love the feel and the ambiance of that restaurant with all the plants and trees growing up the walls, the skylight above the head in the remodeled old building. She definitely caught my heart and it definitely was an amazing experience.

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The restaurant Quintonil is a gastronomic project led by Alejandra Flores and Jorge Vallejo, aiming to present a menu that reflects the flavors of Mexican ingredients with a personal touch. The dishes, prepared by Chef Jorge Vallejo, are a testament to fresh local produce and the team's dedication to quality, offering rich and unpretentious flavors. The restaurant provides an experience where each diner feels special, with Chef Cesar's commitment and the cohesive effort of his team transforming the space.

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Vaughan Mabee

Chef – Queenstown , New Zealand

What an amazing journey of Mexico through the mind of Chef Jorge Vallejo. An amazing attentive service guiding us through traditional cuisine and some Mexican wine in a modern way.

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This eatery, Pujol, is deeply rooted in Mexican cuisine, reinterpreting traditional recipes in a unique and elevated way. The restaurant's visually pleasing setting features a stunning interior and a remarkable terrace, making the dining experience comfortable and intimate. The menu includes a variety of dishes, such as the Mole Madre and the Tacos Omakase, which have been praised for their exquisite flavors and presentation.

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David P. Leja

@thegastrojourney – Palma, Spain

A restaurant rooted in Mexico using its ingredients & recipes, but elevated and reinterpreted in Enrique Olvera’s way After visiting Pujol some years for the tasting menu we decided to come back and give the Tacos Omakase a chance. It was definitely a good decision, as we enjoyed this experience more and we think this is the way to go. Pujol is one of the most beautiful restaurants we know of, the whole building is astonishing, with a great interior and the terrace is incredible. Focusing on the food, some of the dishes we liked were: * Mole madre, mole nuevo (coloradito). * Campechana: geoduck clam and scallop, coriander, grilled avocado and leche de tigre. * Blue corn taco of Kampachi in kobujime, avocado, wakame algae, yuzu, wasabi and black sesame. * Gordita of avocado and pico de gallo with ginger. * Taco of criollo Coriander, onion and avocado leaf. * Pink corn taco of octopus, miso adobo, frijol with squid ink, tomatillo, coriander and chile serrano. * Clementine juice, butternut squash, medlar and oxalis flower. * Churros. We definitely loved the concept of the tacos omakase. We loved the gordita and of course the mole madre dish, which is one of our absolute favorite bites.

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Located in the heart of Pedregal, Sud 777 offers a culinary experience that honors traditional Mexican cuisine with a fresh approach. The restaurant is known for its well-executed tasting menu prepared by Chef Edgar Núñez, focusing on vegetables and fruits in interesting combinations rooted in Mexican flavors and spices. Visitors can also enjoy a relaxed experience on the terrace lounge, sampling cocktails or a glass of wine while taking a break from the hustle and bustle.

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Peter Meng Sapper

Charcutier/Restauranteur – Guatemala City, Guatemala

A journey through Mexican flavors in a modern setting. Edgar Núñez prepares a thorough and well executed tasting menu that takes you on a trip through modern mexican food. Fruits and vegetables are the stars, from beetroot to watermelon and pineapple, Núñez makes interesting combinations that have deep toots in Mexican flavors and spices. A wine pairing consisting of only local wines or a well thought juice pairing are great additions. The restaurant is beautiful and cozy and an a la carte menu is available.

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This unique dining spot, Em, offers a fusion of Mexican and Japanese flavors, creating an intriguing culinary experience. The menu is designed around seasonal ingredients and features dishes like Bluefin tuna crudo with dried chilli ponzu and yuzu koshō, grilled chione clams with clarified butter, and beef tartare with black garlic mayonnaise. The restaurant also provides two dining options: a la carte or the omakase, a multi-course meal chosen by the chef.

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David P. Leja

@thegastrojourney – Palma, Spain

A mix of Mexican and Japanese flavors and techniques making this one of the most interesting restaurants in town. Emilia was actually the only restaurant we went to twice on our trip to Mexico. We really liked the place, the atmosphere and especially the interesting mix of flavors. They offer two options, either a la carte or omakase, we think both are great options, but if you are two people we would recommend the omakase. Some of the favorites dishes were: * Bluefin tuna crudo, XO, dried chilli ponzu and yuzu koshō. * Grilled chione clams, clarified butter, XO and chives. * Tuna tostada, fried leek, charred habanero and avocado. * Flatbread, Oaxaca cheese, kale salad, uni and chives. * Beef tartare and black garlic mayonnaise. * Fish necks, black chilhuacle BBQ, chives and fried garlic. * Mamey tart, pixtle ice cream & pine nuts. * Chocolate fudge, sake and cacao nibs. We liked all dishes mentioned above, but one that stood out among them was the fish necks, just so so good, super juicy and tender, and super tasty. Just two fantastic meals here, and definitely a place to return when we come back.

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Specializing in authentic sushi Omakase, Sushi Kyo offers a unique dining experience with no a la carte option. The establishment is appreciated for its friendly chefs who engage in good conversations while serving dishes like Kampachi with purple daikon, Kasago marinated in kombu, and Zuke nigiri. The miso soup, described as one of the best by some, is a perfect way to conclude the meal.

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David P. Leja

@thegastrojourney – Palma, Spain

Amazing sushi Omakase served at a beautiful counter. This was our favorite sushi restaurant of the Mexico trip, the place felt really authentic, and it was actually the only place of the ones visited that serves a proper omakase (and no a la carte option, which is appreciated). The guys behind the counter were super nice, giving good conversation and allowing us to learn a little bit while enjoying our sushi. Some of our favorite dishes of the omakase were: * Kampachi with purple daikon. * Daikon broth, with chicken and chives. * Kasago marinated in kombu. * Suzuki with yuzu kosho. * Zuke nigiri. * Chu-toro nigiri. * Sawara and kombu. * Sho-donburi uni & ikura. * Miso soup. We had a great meal here and we will definitely come back in future visits to Mexico. We really liked both, the neta and the shari. The miso soup was one of the best we had and a perfect way to finish our meal.

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