No.19

Pangea

Monterrey, Mexico

On the pass:

Guillermo González Beristáin (pictured) and head chef Angel Solis

Pastry chef:

Nicolas Alonso

Style of food:

French-influenced Mexican

Standout dish:

Braised kid with cauliflower purée, porcini mushrooms and Bocanegra beer salsa

Contact:

Bosques del Valle 110-20, Col. Bosques del Valle, San Pedro Garza García, Monterrey, Nuevo León

+52 81 8114 6601
http://www.grupopangea.com/pangea/

Monterrey restaurant sets the standard for Mexican fine dining

Chief reason to visit: Guillermo González Beristáin's Monterrey restaurant has put the North East of Mexico on the culinary map by applying modern French cooking techniques to the region's superb local produce.

Typical dishes: Choose from a seven-course tasting menu or go à la carte with eye-catching mains including sous-vide duck breast with date mole and a porcini and foie gras sauce, or grilled octopus with chickpea stew, chorizo, piquillo peppers and a parsley and lemon coulis.

Best seat in the house: The softly-lit brick and polished wood dining room has a cosy charm, but it's hard to beat a table on the romantic palm-flanked terrace.

Chef's background: Originally from Baja California, Beristáin trained at the prestigious Culinary Institute of America before heading to Europe to work at Jaun de Alzate in Madrid and Le Divellec in Paris. The chef has launched several other concepts in Monterrey including the French-influenced Bistro Bardot and rustic Italian, Vasto. This year, he adds the coveted Chefs' Choice Award accolade to his belt.

Don't miss: Beristáin's signature dish of kid braised in his own Bocanegra craft ale – a dark wheat beer.

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