Os melhores restraurantes na Cidade do México

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Biko provides an experience that really is impeccable on every level, from food to service and even to the design, which makes fantastic use of sunlight without it being too overbearing.

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Artisanal and whole-grain bread and vegetarian food.

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One taste of Specia's famous duck, and you'll think you've died and gone to heaven.

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Both main dishes compete for favorites of the menu: the pork prepared as carnitas (and the carnitas always win) and the tjuicy lobster tail.

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The one who sign this review has tasted in Pujol ribs of lamb that made him cry.

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Here an advice: close the menu and ask for the Paillard Ranchero. And we tell you to close it because it does not come there: it is a local tradition. It´s requested for those who know.

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Though their intention is to support the traditional processes of the Mexican cuisine with a menu that seeks " to evoke the Mexican province ", also presents exquisite meatballs of salmon or the sheets of se...

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Our recommendation: the delicious robalo fish with huitlacoche and the cake of nopal bathed with chocolate sauce.

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Escamoles de hormiga (red-ant roe) is known as the "caviar of Mexico" for its texture and costliness, but it is an acquired taste. Other exotic dishes are armadillo in mango sauce and fillet of wild boar.

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To enjoy its offer in all its magnitude one must try the oldschool cocktails of its bar and the menu designed by the local chef Maykoll Calderón.

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Downtown, the enfrijolada takes a new aspect. It is served in the shape of soup of mashed beans in metate and it comes garnished with jitomates, onion and soft cheese.

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The epazote, whose flavor is considered to be explosive, leads subtlely but proudly Preschez's masterpiece: a fusilli with snails and butter bourguignonne to the epazote.

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Daily menu, always fresh, varied and healthy.

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There's the sopa de tortilla, a tortilla soup so creamy, tangy, and flavorful that you might just dream about it for months.

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If you are hungry, try the soup of nahual, avocado cream, cucumber, Oaxaca cheese and white pine kernel.