Visa Dining Collection

Eight years ago, Maximo Bistrot started as a restaurant for the thinking and execution of dishes from a wide range of techniques with the best of local ingredients; a warmful place that communicated our love for food. After a long and heartwarming road at our current location, we thought for the need of moving. Our new home, located at Alvaro Obregon 65 bis - a much wider space where gleams of natural light shine upon the surface-, is carefully assembled by Gabriela's meticulous look, and a kitchen built within Eduardo García's early memories, while living as an inmigrant in a barn in Ohio. Despite this big change, our principles initially founded remain the same: to offer food that distinguishes the best of local products.

La Taberna Del León is a fine, elegant, and beautiful 19th Century restaurant with great contemporary Mexican cuisine. Our atmosphere is perfect for both business and special celebrations.

Nicos is a family restaurant serving traditional Mexican cuisine, in an effort to rescue old recipes. The restaurant offers daily specials and celebrates festivals with regional cooking.Nicos es un restaurante familiar de cocina mexicana tradicional, en rescate de recetarios antiguos. Con cambio de sugerencias diarias y festivales de cocinas regionales.

Esquina Común was born in 2021 as an improvised project with which we could break all possible rules and paradigms.From that little corner hidden away in Roma and from that tiny kitchen, we shared magical afternoons and evenings with hundreds of people to whom we gave a little piece of our world.Now, from our terrace in Condesa, where we take refuge from the noise of the city, we continue to share unforgettable moments through our creative, rule-breaking cuisine, based on quality products and constant evolution.Esquina is and it will always be the result of our love. Our mutual love. Our love for cooking. Our love for wine. Our love for music.Esquina is Ana Dolores and her magic.Esquina is Carlos and his wine accompanied by hist most personal music.Esquina is the proof that anything is possible if there is love, if risks are taken, and it all the established norms are challenged.You can be Esquina if you want.Ana and Carlos

Carmela is not from here, but she is not from there either. Its cuisine is inspired by our lands, but its ingredients can be born anywhere. And besides, Carmela puts something totally unique in the pot. The salt of your life. In quantities that only her heart knows. Carmela cooks like at home. Surrounded by love, colors, textures and memories. What are you coming to eat? Feelings, but on the plate.Reservation numbers: 5576001280 y 5576001279

El Tigre Silencioso rinde tributo a las tradiciones; fusionando armónicamente gastronomía y diseño, evocando simultáneamente sensaciones de nostalgia y contemporaneidad. Diseñado por el arquitecto Francisco Pardo, esteproyecto representa una combinación única de elementos históricos y modernos. Mediante la respetuosa remodelación de una casona de principios del siglo XX, cada detalle habla de la nueva vida de la Colonia Roma. Con un menú basado en la cocina del norte del país, El Tigre ofrece bocados para compartir y una extensa carta de bebidas placeras, definiéndose a si mismo como una cantina norteña ecléctica para disfrutar a cualquier hora del día. Este acogedor, relajado y cálido lugar propicia la convivencia para aquellos que buscan sumergirse en la fusión de lo clásico y lo contemporáneo.

Sartoria is the gastronomic proposal of Italian chef Marco Carboni (former chef at Osteria Francescana by Massimo Bottura), where he expresses the philosophy of his italian roots, based on the product, the season and a “hand-made” approach.The menu is focused on seasonality, and products are produced in a sustainable way by small-scale producers. At Sartoria, pasta is produced artisanally every day, respecting italian tradition and simultaneously embracing mexican produce.The warm ambiance of a traditional italian trattoria comes together with our vision of a contemporary osteria that is both dynamic and cosmopolite.Sartoria is a pet-friendly restaurant in the outside sitting area. Kindly let us know of your allergies and/or intolerances when making your reservation.

In the southern reaches of Mexico City, Sud 777 emerges as a calm refuge from the city’s relentless pace. Soft, ambient lighting, organic textures, and thoughtfully orchestrated quiet moments create an atmosphere that gently draws attention to what unfolds at the table.Through its tasting menu, chef Edgar Núñez leads a plant-based exploration guided by the seasonality of ingredients, revealing the country’s biodiversity. Each dish represents an innovative and contemporary narrative of Mexican cuisine.

La cocina de Campobaja se inspira en los campos pesqueros de Baja California. Las preparaciones honestas y sencillas nos permiten compartir una calidad inigualable de producto del cual nos enorgullecemos. Un ambiente relajado complementan nuestro acercamiento a la gastronomía de la Baja sin etiquetas ni pretensiones.

Pargot es un restaurante de cocina Mexicana contemporánea en donde se expresa la gastronomía de nuestro país a través de los ojos de nuestro Chef Alexis Ayala. Los platillos van evolucionando conforme temporada, servidos en un ambiente relajado. Pargot es galardonado con el “Bib Gourmand “ 2024 por la Guía Michelin.

Galanga (Kha)—the aromatic root symbolizing the vitality and depth of Asia—is the cornerstone of our philosophy. At Galanga Thai House, Chef Somsri Raksamran redefines Thai food in Mexico City through a vision of conscious luxury, guided by the intimate map of her personal heritage.Our menu is a living archive: a compromise-free tribute to generational wisdom. Specializing in the bold intensity of Southern Thai cuisine—characterized by profound curries and pristine seafood—we offer a sensory library that spans from the mystical nuances of the North to the refined elegance of Central Thailand. Our commitment to excellence begins at the source, cultivating our own organic Thai herbs to ensure absolute traceability and soul in every dish.We are the custodians of a culture we are honored to share. With the serenity of those who know their roots and the quiet confidence of those who have mastered their craft, we invite you to discover the most honest expression of Thailand.

In Lorea the axis of the experience is Mexico; its products and regions, the producers with whom we work, the diversity and uniqueness of each season.

Michelin Guide 2024"Everything migrates, everything moves—birds, fish travel thousands of kilometers, but along with them; all of us...We did it, we do it, and then we forget about it...Migrant is a tribute to all those who have had the courage, valor, the need or the stubbornness to leave their place of origin and grow somewhere else or in multiple places..."Menu by Fernando Martinez Zavala