- Biko translates to "union of two" in Basque. That's what co-chefs Bruno Oteizaand Mikel Alonso, disciples of avant-garde Spanish chef Juan Mari Arzak, aim to do with theirBasque-focused menu, divided into sections named "traditional" and"evolution." Prices are high—befitting the restaurant's location in anexpensive shopping district—but the dining room has a relaxed atmosphere.
- We loved: Raw salmon with "smoke paper" (made from potato flour) and red and blackcaviar.
- This local hangout near Zocalo and the Bellas Artes Theatre draws Mexico City'spoliticians, actors and intellectuals with its old-school provincial Mexican menu and seasonallychanging dishes. The scene is particularly buzzing at breakfast, where the offerings include figand coconut pastries and hot chocolate poured from jugs.
- We loved:Tacos stuffed with mincemeat and potato and steamed in a banana leaf.
- This is a longtime lunchtime favorite among the artsy Condesa and Roma crowd. The menu by chefAndrés Barragán adds subtle but smart twists to Mexican seafood dishes—forinstance, snapper is served with a red salsa on one side and a green one on the other.
- We loved: Raw tuna tostadas with chipotle mayonnaise.
- The traditional French dishes served at this stately split-level dining room include a musselsoup and a pistachio soufflé.
- We loved: Oysters Rockefeller; Grand Marnier soufflé.
- This elegant restaurant in the trendy Polanco neighborhood features chef MónicaPatiño's small plates—a blend of Asian fusion and Mexican influence—preparedwith organic ingredients.
- We loved: Corn chowder with curry; duck tacos.
Locals pack into this 15-table restaurant for chef Enrique Olvera's complete reworking ofthe Mexican repertoire. Among his playful takes on traditional ingredients and textures: squashblossom "cappuccino" with coconut-milk foam and a deconstructed quesadilla.
We loved: Three-grain esquite, astreet-food-inspired dish with purple, pozolero and summer corn, served with clarified epazotebroth.
- Renowned Basque chef Juan Mari Arzak may no longer be involved in Tezka, but Pedro Martin ispreparing his own terrific, Basque-inspired cuisine here. Unfortunately, the bland dining roomcould use a makeover.
- We loved: Suckling lamb with a confit of potato, avocado and raspberry sauce.