No.33

Rosetta

Mexico City, Mexico

On the pass:

Elena Reygadas

Pastry chef:

Style of food:

Seasonal Mexican

Standout dish:

Veal sweetbreads, yoghurt, peppermint, Moscatel plum and zaatar

Contact:

Colima 166, Roma Norte, Mexico City

+52 55 5533 7804
www.rrosetta.com.mx

Elena Reygadas’ Mexico City restaurant is built on simplicity, seasonality and flavour

Opened in 2010, Rosetta has quietly established itself as one of Mexico’s premier restaurants. Unlike some of its more avant-garde contemporaries, its reputation is built on straightforward principles: simplicity and seasonality, freshness and flavour.

Chef-owner Elena Reygadas trained in New York and London – the latter under the highly respected Italian Giorgio Locatelli – before returning home to Mexico City. Rosetta’s menu has distinct Italian influences (most obviously in its home-made pasta section), but is fundamentally Mexican at heart, with dishes such as sea snails with nasturtium leaves; quail, cereals, alfalfa and smoked milk, or a dessert of roasted figs, orange and hoja santa ice cream.

The elegant restaurant is spread through several rooms in an old mansion house in the city’s Roma district, designed by Reygadas’ architect husband, and the warmth of its hospitality contributes to a life-affirming dining experience.

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