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Pangea

Monterrey

Much-loved masters blend European techniques with Mexican flavours

On the Pass

Guillermo González Beristáin and Eduardo Morali

Pastry Chef

Milagros Berteri and Nicolas Alonso

What’s the concept? Genial chef Guillermo González Beristáin and head chef Eduardo Morali apply modern French cooking techniques to the region's superb local produce, resulting in sophisticated and flavourful plates.

Signature dishes: Beristáin’s standout dish of kid braised in the chef’s own Bocanegra craft ale – a dark wheat beer –served with mashed cauliflower and indigenous Huasteco sauce remains a must-have. Or you can put your faith in the chefs’ capable hands and opt for the varied tasting menu, featuring pork belly with charred peach; duck with pear and cherry jus; and finishing with a showstopping raspberry and lychee pavlova, with vanilla foam and white tea sorbet.

Best seat in the house: The softly lit dining room, decked with brick and polished wood, has a cosy charm, but it's hard to beat a table on the romantic palm-flanked terrace. Pangea provides reason alone to visit Monterrey.

Any other projects? Beristáin owns vineyards and wineries in Mexico and South France and also an artisanal beer brand, Bocanegra. In 2015 and 2016, he was a judge on the panel of the reality show Top Chef Mexico. The chef has launched several other concepts in Monterrey, including the French-influenced Bistro Bardot and rustic Italian Vasto.

50 Best family: The popular eatery in northeast Mexico has been one of the most consistent performers – and therefore best-loved establishments – in the history of Latin America’s 50 Best Restaurants.

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