No.31

Biko

Mexico City, Mexico

On the pass:

Mikel Alonso, Gerard Bellver and Bruno Oteiza

Pastry chef:

Patricia Villalobos

Style of food:

Cocina “Gatxupa” – Spanish and Mexican modern fusion

Standout dish:

Confit pork jowl

Contact:

Presidente Masaryk 407, Polanco, 11550, Mexico City

+52 55 5282 2064
http://www.biko.com.mx/

A thrilling recipe of Basque flavours, Mexican ingredients and cutting-edge technique

Chief reason to visit? A meeting of minds and cultures, Biko is the creation of Basque chefs Mikel Alonso and Bruno Oteiza, who skilfully blend flavours from their homeland with Mexican ingredients. The cutting-edge technique of fellow Spanish chef Gerard Bellver, influenced by his time at El Bulli, adds another layer of complexity to the restaurant's highly original formula.

What's for dinner? The menu is split into two with traditional Spanish plates of bacalao and jamón contrasting with a list of highly inventive fusion dishes. Think foie gras candy floss or prawns accompanied by a powder made from their heads.

Room with a view: Mexico City’s busy Avenue Presidente Mazaryk can be glimpsed through floor-to-ceiling slats across the windows, which diffuse the light to atmospheric effect. However, the restaurant will be closed for a period of refurbishment in the latter months of 2017 before reopening with a refreshed interior.

What's in a name? The restaurant is named after the Basque word 'bikote', which means 'couple' and reflects the union of Basque and Mexican cuisines.

Images: Alonso Mejia, Pablo Cruz Iraztorza, Tonalli Jimenez

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