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PLONK
In La Condesa, a counter spirals around a tree—the kind of detail that sets the mood before you taste anything. Chef Flor Camorlinga's dishes fuse Mexican and Asian sensibilities: shrimp udon with gochujang and cheddar, bone marrow with kimchi and cotija. The doradito's crisp blue corn and raw fish sing against smoky salsa; natural wines complete the picture.
- MexBest
- 2025 · Mejor Wine Bar: Ganador · Premios MexBest
- 2024 · Mejor Wine Bar: Nominados · Premios MexBest
- Michelin Guide
- 2026 · Bib Gourmand
- Eater
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