What to expect: The mixture of beautiful mansion house setting and Elena Reygadas’ elegant, super-seasonal dishes makes this one of the most romantic – and popular – restaurants in Latin America.
What’s the experience like? Rosetta is made up of a series of distinctive individual spaces in a once-grand but now-welcoming townhouse in Mexico City’s artistic Roma district. Service is attentive but down-to-earth, reflecting the contemporary but not over-elaborate Mexican food sourced from small scale producers.
On the menu: Reygadas made her name specialising in exquisite hand-made pasta dishes. In recent years, the restaurant’s emphasis has shifted towards a deeper Mexican sensibility with reinterpretations of tamales and mole recipes, alongside the likes of quail served with faro, dates and mustard leaves.
Any signature dishes? The large à la carte menu will leave diners spoilt for choice, but everyone should experience the grilled celeriac with pineapple and prickly pear, and the red snapper steeped in tamarind, peppermint and coconut.
During the pandemic: When the eclectic mansion could no longer welcome diners inside, Reygadas began a grocery list. It led Rosetta’s offering to become portable for delivery and take-away, with the likes of wagyu beef tartare and Jerusalem artichoke with lentil and beetroot hummus.
Other ventures: Aside from Rosetta and its spin-off bakery, which supplies bread to many of the city’s leading restaurants, Reygadas operates casual Mexican restaurant Lardo and a French bistro, Café Nin. In 2019 she published her first cookbook, exploring not only Rosetta’s recipes and philosophy but also the environment and traditions that shape Mexican ingredients.