Menu
Sourdough bread
with aged butter.
$105
Bites
Ibérico ham croquettes · 2 pcs
Extremely creamy, finished with Ibérico loin.
$95
Fritter of rainy-season mushrooms and Vecchio cheese · 2 pcs
Crowned with pickled shiitake.
$95
Shrimp bread · 2 pcs
With avocado cream and chicatana-ant salt.
$110
Oyster with mandarin ceviche · 2 pcs
$70
Chocolata clam · 2 pcs
Guava gazpacho water.
$140
Scallop · 70 g
Seared over fire with potato foam.
$250
Bluefin tuna · 60 g
Marinated with winter truffle.
$240
Sharing plates
Cured kampachi · 80 g
Citrus emulsion, pickles and trout roe.
$320
Heirloom tomato salad
Roasted watermelon carpaccio, burrata, sikil pak and Mexican pesto.
$220
Wagyu carpaccio · 100 g
Shavings of marinated foie and zapote reduction.
$420
Smoked steak tartare · 140 g
Hand-cut to order, finished with smoked hollandaise.
$450
Mussels marinière
Grilled over embers, 4-hour sofrito and chili oil.
$260
Grilled baby artichokes
Egg yolk with cotija garum, Ibérico jowl veil and aged cheese.
$260
Broken potatoes with eggs fried in extra-virgin olive oil
Grilled shrimp, American sauce and salsa macha.
$450
Rices
Recommended for two. (25 min preparation.)
Creamy rice with wood-grilled fish
With cocochas pil-pil and citrus.
$550
Creamy rice with rainy-season mushrooms
And seasonal vegetables.
$490
Creamy rice with Yucatecan suckling pig ribs
$550
Sea and fire
We work with whole fish, selected and dry-aged when the species calls for it. As natural pieces, price is per 100 g and size may vary.
Grilled kampachi with seaweed mole and bilbaína
Mexican kampachi, responsibly raised in the Sea of Cortés.
$120 / 100 g
Rockfish fried in olive oil with talla sauces
Raised among reefs and rocky beds, with firm texture and intense flavor.
$80 / 100 g
Livestock and fire
Marinated and lacquered grilled pork · 400 g
Served with mole manchamanteles.
$360
Beef cheek cooked for 48 hours
With green pipián, coral mustard salad and pickled mustard seeds.
$510
Rock Cornish game hen · 700 g
Marinated in La Cala sauce and roasted in the wood oven.
$480
New York strip · 300 g
With our Café de París butter and demi-glace.
$500
Our dry-aged cuts
Ask for available weights. We cut each piece to order, subject to availability. Cuts from 500 g. We recommend blue or medium; you may finish them at the table on a hot iron plank.
Beef ribeye
Dry-aged in-house for at least 45 days. Animals from Monterrey with great marbling and exceptional flavor.
$150 / 100 g
Wagyu-cross ribeye
Dry-aged in-house for at least 45 days. Animals raised in Tequisquiapan, with a melt-in-your-mouth texture.
$300 / 100 g
The chinampa as garnish
Cacio e pepe fries
$180
Wood-roasted red pepper tatin
$150
Padrón peppers sautéed in extra-virgin olive oil
$200
Quelite and cherry tomato salad
$160
Guacamole service
$180
House-made pickles
$160
Roasted leek with stracciatella and sikil pak
$150
Calle Oaxaca 89 · Roma Norte · 06700 · Mexico City