No.25

Pangea

Monterrey, Mexico

On the pass:

Guillermo González Beristáin

Pastry chef:

Style of food:

French-influenced Mexican

Standout dish:

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

Contact:

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

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

Monterrey restaurant sets the standard for Mexican fine dining

Chief reason to visit: Guillermo González Beristáin's Monterrey restaurant has put the northeast of Mexico on the culinary map by applying modern French cooking techniques to the region's superb local produce. He was voted by his peers to win the Chef’s Choice Award in 2016, and was honoured with the Diners Club Lifetime Achievement Award this year.

Typical dishes: Choose a seven-course tasting menu or go à la carte with eye-catching mains including roasted duck breast and braised leg with Castilla squash ravioli and morels mushrooms, or grilled octopus with chickpea stew, chorizo and piquillo peppers.

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.

What else: Beristáin owns vineyards and wineries in Mexico and South France and also an artisanal beer brand, Bocanegra. Since 2015, he is a judge on the panel of the reality show Top Chef Mexico.

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

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