Housed in a former medical supply store that used to sell wheelchairs and crutches, Maximo Bistrot has had no problems finding its feet since opening in 2012. Hailed as one of the leaders of a new wave of restaurants helping to put Mexico City on the world's culinary map, the business is run by chef Eduardo García and his wife Gabriela. García is an alumnus of Mexico's influential Pujol restaurant and also worked at Le Bernardín in New York – experiences that have clearly helped shape his approach at Maximo where seasonal Mexican ingredients meet French and Italian cooking techniques.
The kitchen team visits the local markets each morning to pick out the best produce so the menu changes daily with dishes such as celeriac soup, asparagus and hollandaise, and lobster and squash blossom ceviche. Prices are relatively affordable and the restaurant's atmosphere is laid-back, making it a hit with young professionals and foodie travellers who vie for the tables that spill out onto the street on sunny days. The pared back dining room inside is light and airy with simple wooden furniture and crockery all made by local artisans. A well-chosen range of Mexican wines and beers at bargain prices add to the restaurant's many charms.
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