For our second day in Mexico City and on the recommendation of a friend, I had (with great difficulty) made a reservation at Quintonil’s, which has been listed as one of the 50 best restaurants in the world for almost 15 years.

As a reminder, here is the itinerary followed:

The concept

The restaurant is an ultra-contemporary revisitation of traditional Mexican cuisine.

The setting

The setting is quite Scandinavian, all in light wood. But not cheap at all, quite the opposite.

The menu

The menu is composed of either a 10-course tasting menu or a traditional menu. We will opt for the tasting menu, not cheap for a Central American city.

The meal and the dishes

The tasting menu took just over two hours to complete. A very correct pace.

Here are the drinks and dishes tasted that day.

Solamente une vez (cocktail) : cocktail with a smoked taste, very successful

Milpa Alta:ceviche of cactus, really difficult to eat for me, sickening. Not my taste.

Spider Crab : Very good, very fresh and yet very good combination of tastes. Thai basil gives an exotic touch to the green mole

Aged Kampchi : very spicy; the corn was just great

Charred avocado & escamoles: super good, very balanced and peppery. Balanced, great

Rice a la tumbada:very good but a bit sour

Paloma Negra (traditional Mexican cocktail made with tequila or mezcal): very good, a little sweet

Tamal: a killer, probably the best ever (and I ate some…)

Coppa chaya:excellent but super spicy. Not for all palates

Cactus Sorbet : very original but very good

Cream and passion fruit sorbet, caviar: super original, strange combination of tastes but perfect

Guava rocks: interesting, very special textures

The service

The service is really excellent. Very professional but not stuffy at all. All the staff speak good English.

The atmosphere

The atmosphere is very relaxed, we had a good time.

Bottom line

A good experience, but the dishes left us somewhat disappointed. The work on the products is interesting, but perhaps I prefer to savor a more traditional cuisine of the country when I am abroad? It’s all a matter of taste.

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