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The open kitchen at this fine dining room in Roma Norte runs at a steady clip, turning out plates that wander confidently across borders: think charred mamey with foie gras, or yuzu beurre blanc over charcoal-cooked striped bass. The cooking is international but never unfocused, and the young team keeps the room warm without the stiffness that sometimes comes with white-tablecloth ambition. A good place to eat seriously without feeling like you're being graded.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Crispy prawns
“contemporary, internationally minded plates like crispy prawns with homemade mandarin kosho and radish salad”
Michelin Guide -
Homemade churros
“homemade churros with charred mamey sided by butternut squash purée and seared foie gras”
Michelin Guide -
Mini grilled artichoke sandwich
“The mini grilled artichoke sandwich with cured kampachi is a delicious snack before a main dish”
Michelin Guide -
Striped bass
“a main dish like striped Bass cooked in charcoal, mussels and yuzu beurre blanc”
Michelin Guide
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