Sud 777

Mexico City, Mexico

On the pass:

Edgar Núñez Magaña

Pastry chef:

Alonso Barrón Vidal

Style of food:

Contemporary Mexican

Standout dish:

Textures of seasonal corn with sous-vide lingcod


Boulevard de la Luz 777, entre Camino Santa Teresa y Paseo del Pedregal, Col. Jardines del Pedregal


Super-talented young chef serves simple but delicious food in a casual setting

Chief reason to visit: It’s worth voyaging outside Mexico City’s gastronomic centre for a meal at Sud777, where chef and co-owner Edgar Nuñez delivers his take on Mexican cuisine, extracting the best from simple ingredients.

A few words on the chef: Nuñez squeezed in training in France and stages at El Bulli and Noma before joining Sud777 as executive chef in 2008, still in his twenties.

What’s the vibe? In keeping with the social chef, Sud777 has a pre-party atmosphere with a super cool dining space and several rooms.

Typical dishes: The menu is divided into sections such as ‘river and sea’ with rock cod and trout; ‘heaven and earth’ with suckling pig and shredded duck, and ‘Mexican coasts’ with tuna tostadas and octopus in achiote paste.

Philosophy: Nuñez is passionate about local produce and discovering the origins of his ingredients, which led him to create Lo Dirás de Chía, a fruit and veg shop in Condesa neighbourhood. He also has kokeshi by Sud777, an offshoot serving Asian cuisine within the main restaurant.

What else: Nuñez founded the Mexican Food Trucks Association and his Barra Vieja and Burger Lab projects are two of the most successful in Mexico City.

Images: Andrea Tejeda

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