Awarded as one of the world’s top 50 restaurants at place eleven, Quintonil is located just a couple of streets from one of Mexico City’s most fashionable streets, amidst exclusive boutiques and dinning places. Chef Jorge Vallejo, who previously worked for Pujol and Noma with Enrique Olvera and René Redzepi respectively, opened, along his wife, Alejandra Flores, this fine dining restaurant experience in 2012.

Mezcal de agave espadín with avocado, coriander and citrus.

Vallejo, who named the restaurant after one of Mexican gastronomy’s most used herbs, presents within his recipes the very best flavors and textures in Mexican avant-garde cuisine. All ingredients are hand grown in a private garden just a few feet away from the restaurant, ensuring freshness and quality in every plate. Quintonil is deeply committed with traditional cooking, so much so that all food is made exclusively with local and regional produce, guaranteeing the best quality in each bite.

Smoked caviar, charred mamey and crema de rancho infused in Tsitsilché honey.

While a full à la carte menu is available, the best way to enjoy the experience at Quintonil is to try the degustation menu. In it, Vallejo combines to perfection each course’s unique flavors with its wine pairing. Smoked caviar, tamed mamey, and fresh cream infused with Tsitsilche honey (made from flowers exclusive to Yucatán), each combined with Grüner Veltliner wine, are just a small fraction of this whole culinary experience.

Warm Chocolata clam cebiche, yuzu and mango. 

Address: Isaac Newton 55, Polanco, Mexico City.

Fotos: Max Sámano.

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