Modern Mexican cooking with an emphasis on greens
The chef: Charismatic young chef Jorge Vallejo is a protégée of Pujol’s Enrique Olvera and has developed a fine reputation in Mexico and overseas. He runs operations with his wife Alejandra Flores, who oversees the discreet dining room.
Urban garden: Vegetables and greens take centre stage at Quintonil (the name refers to a Mexican herb), with plenty picked and served from their nearby garden. Vallejo and his team keep their carbon footprint so low that much of their ingredients travel just 30 metres from origin to plate.
Signature dishes: Highlights include sardines in green sauce with purslane, fennel and guacamole and a stunningly colourful dessert of mamey pannacotta, sweetened corn crumble and mamey seed ice cream.
The setting: Off a smart-looking street in upmarket Polanco, a small, narrow dining room leads into a light, bright open space flanked by walls covered in leaves to give a garden feel. Quintonil’s vibe is relaxed yet elegant, perfect for anything from business meeting to special occasion.