A 7 course dinner specially picked by Chef Vincente Torres delivered at the Chef's table by the best in class service. Everything was delicious and a top notch culinary experience. The seats are overlooking a kitchen where the team is specifically preparing the next meal as you get through the course. This all is paired with fine wine and Loco Tequila. read more

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An excellent tasting menu experience! When we visited on a Saturday night, we were one of only 2 parties dining; it's a shame it's not more popular! Our menu had a set of appetizers followed by 6 courses and a dessert course. We also had the wine pairing, which was... absolutely perfect! My favorite course was the Ferrero of foie gras - a ball of foie gras with hazelnut wrapped in edible gold! Basically a Ferrero Rocher but in foie gras form - very soft and delicate, rich in taste. Another course that stood out was the chilled green tomato gazpacho with scallop and avocado - very clean taste. And I also loved the Iberian bacon with lettuce cream, marinated yolk, ravioli and beetroot tartare. This was very flavorful, but very well-balanced. That thinly sliced bacon though!!! I was not very impressed with the bluefin tuna with marmitako sauce - I understand they were trying to do a Mexican-inspired dish, but the tuna and heavy sauce just clashed, with the sauce completely overpowering the tuna. The roasted duck was just okay, as well. The skin was just not crispy enough for my taste. Loved the date and ginger puree, though! Loved all the desserts! Especially the pumpkin spice cake with tangerine ice cream! It came inside a carved-out frozen mini pumpkin, too, which was super cute! Service was top-notch - our glasses were always full and table never empty. The sommelier gave great descriptions of each glass! Would definitely recommend for a nice celebratory dinner or date night. read more

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We have consumed so much salt we are now human pickles. I have never had so much salt in a meal in my life before, and I have done salt water cleanses before. Truffle mushrooms are nice, but not needed in ice-cream. Even as someone that enjoys having ice-cream and cheesecake for breakfast, the dessert was too sweet. All of the plating was very beautiful, but unfortunately I am eating with my mouth and not my eyes Update: threw up multiple times the next morning, and other incidences I will not mention in a food review. Called the restaurant for a refund and they pretended not to speak English and tried to blame OpenTable for billing read more

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This was a great surprise for a Sunday dinner in Polanco. It had been closed for a while and now set tables on the sidewalk, so we decided to try it. This is clearly an upscale, modern cuisine restaurant, where each detail is carefully designed and prepared. We had the foie gras and the mushroom lasagna for starters, both delicious and prepared in a creative way. We then shared the filete, which was delicious and presented in an "out of the box" fashion! The desert we shared was the cheesecake, also great but my least favorite. I had a mezcal and berries cocktail, really good and a bit spicy, go for it! They brought us freshly baked sourdough while we waited for the food. They were also very quick to replace some food items due to my husband's allergy to nuts. Will definitely be back to try other menu items. read more

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Wonderful service, intimate atmosphere, and fun dishes make this place a great find, with something different in DF. We were able to make a reservation online for the same night, glad we found this restaurant searching OpenTable, and we got a great table upstairs by the window. My favorite dish was actually the house appetizer of cod fish creme soup with delicious spices on top, and the elote dessert was an awesome finish. The mushroom & tomato dishes were also thoughtfully curated, and yummy. The chef Vicente Torres earned a Michelin star for his restaurant in Spain, it's awesome to get a top quality dinner at a relatively affordable price. Out of all the amazing places we ate at in Mexico City, this was one of our favorite experiences! Menus & servers in English also. read more

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I honestly don't know why this restaurant isn't more popular. As a self-proclaimed "foodie" who likes to eat everything from hole in the wall joints to Michelin star restaurants, I consider this one of the best restaurants I've ever eaten. Additional caveat to my experience, I had a pretty bad stomach flu just 12 hours before our ressie but still finished almost every bite of the meal. The flavors of the dishes were very well balanced. We did the 8 course tasting menu. I would say 7 out of 8 of the dishes were amazing. The one dish we didn't love was the raw hamachi dish mainly because it wasn't as fresh as we're used having in the restaurant in Cali and Hawaii. The one dish that left a lasting mark on my experience was the foie gras dish. The picture posted shows foie gras wrapped in gold flakes to imitate the look (and shockingly taste!) of Ferrero Rocher chocolate! The foie gras has even that peanut buttery / hazelnut flavor somehow. It was super rich but super delicious! For drinks, we opted to do cocktails. The mixologist came to our table and asked what we liked and then made very perfectly balanced drinks which were not too sweet or had an overpowering alcohol taste. The service was impeccable like that you would find at a Michelin restaurant. No surprise given the chef's other restaurant has a star. It's a matter of time before this place gets a star or at least deserves one! I'm looking forward to coming back and may fly down from Cali to CDMX just for this! read more

Garum - Foie gras wrapped in gold flakes to imitate the look (and shockingly taste!) of Ferrero Rocher chocolate! - Mediterranean Near Me - Ciudad de México, DIF

I absolutely LOVED our experience at Garum last week. Having gone to several of the high end restaurants in CDMX I was thrilled to culminate my culinary experience with the best of them all - Garum was a perfect way to close out a perfectly well-deserved vacation. The tasting menu was a hit! The evening began with three elegant nibbles that teased what was to come. From this introductory course I remember the mini wagyu steak tartar burgers which were the diameter of a quarter. Elegant and precious. Instructed to follow with the acidic tartness of a tomato jelly bite that cut through the fat brilliantly and culminated that first course. I knew I was in for a treat. The piece de resistance was next. The truffles of foie gras enveloped in gold paper. The delicious foie gras mousse was rolled with nuts and presented in a black dish that perfectly contrasted the gold exterior. This was stunning. The soup dish made with a cream of corn and lobster was delicious. This course actually may be the unsung hero of the entire meal. If you pay close attention you will note specific gastronomic elements that worked really well. The next dish was the mushroom ravioli with mushroom foam and truffle sauce. Thankfully the truffle was not overbearing and the meatiness of the mushrooms really came forward and victoriously assumed the throne. My least favorite dish was the kampachi. This should not discourage any of you. I don't care for fish. That being said, the orange sauce was simply delicious. The tenderloin sterling fillet was a roulade in which the center was bone marrow. Excellent technique and excellent execution. The meat was cooked to PERFECTION. The marrow complimented the lean meat well but truthfully I couldn't stop from indulging in schmearing the fat on the dark rye bread they had brought to the table earlier. Kudos to the pastry chef. The cheesecake boule and the smaller frozen pearls that accompanied it were exciting and climactic. The four bites of chocolate at the very end were divine. I savored the truffle. It was intoxicating. I have to say this meal will resonate in my mind for years to come and when I'm in Mexico City again, I will certainly look forward to a new experience at Garum. read more

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Wonderful, beautiful and creative would be top three words to describe my dining experience at Garum, a newly opened haute restaurant by star chef Vincente Torres. The restaurant is located in the best neighborhood in Mexico City, close to all the major hotels. The space has two stories connected by a beautiful spiral staircase and a huge window wall on the second floor. Very nice dining ambiance. My favorite complimentary snacks from the chef was the walnut with curry: nicely flavored with a sweet touch, and the fried pig skin with cumin. Then comes the amazing bread! Crisp crust and aromatic bread. So goooood. Cheese ball: creamy, filling, and flavorful. Satisfying dish. The next dish is simply mind-blowing. When it was first served to the table, my first reaction was "what??? Corn on grey ashes? A Mexican style appetizer?" Haha, No! It's foie gras on truffle ash! Very very good foie gras, not overwhelming but creamy and aromatic. I'm deeply impressed with chef's imagination and creativity. Next, comes the smoked scallop and pork in cheesy almond milk: very nice fatty fresh scallop. The creamy almond milk is savory and delish, although a bit salty per my preference. Then comes the first main dish, Lubina in garlic sauce. Very fine texture and tender meat. Flavorful creamy garlic sauce gives it nice aroma. Last main is filet slight aged (~2 days) with carrot sauce, veggie sauce and beets root. Another gen dish. Chef nailed the slightly aged filet. The meat is tender and goes well with single/combinations of the sauces. Dessert is decomposed sangaria, fruit cubes, with wine infused grapefruit ice shave and citrus sorbet on top. Refreshing layers of fruitiness, sweet and sour. Overall, highly recommend. Prolly one of the highest level fine dining restaurant in cdmx. read more

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I'm here for the business in Mexico City. I really wanted to like this place for the last meal here. I'm from SF and LA. I like healthy and good food usually. I've traveled all over the world ... love eating not necessary for only fine dining... Foods... beautiful presentation but taste?! Unfortunately all the dishes I don't really care eat again. I didn't even finish some of them. Too plain not greasy, too salty. Except the desserts. Fav! I won't go back again... good service though, read more

Excellent service. I absolutely loved the experience, the food was awesome. I loved how professional, yet friendly the service was. The quality of the ingredients used for the food os very high and It is not overpriced. read more

Brilliant meal in the most delightful of atmospheres! I've been to Michelin starred restaurants the world over. This is hands down one of the most enjoyable meals I've had. Chef Torres's mastery of his craft shows through each element of the dining experience from the moment you enter his elegant establishment. The bread to start is seriously some of the best bread you'll ever eat anywhere. I won't belabor you with the details of our meal, but every aspect was skillfully curated and filled with the most amazing surprises! Everyone on the team in the front of the house was on point. Even better for my companion (who is light on the local language) was that many of them spoke flawless English! We received impeccable service, personable and attentive without being overbearing or hovering. At the conclusion of our meal, Chef invited us back for a tour of his immaculate (and tiny!) kitchen. What an incredible treat! There could not have been a better experience for us. We're already talking about next time! read more

Probably one of the most innovative and creative food experience in Mexico. Not only the presentation and the flavors were remarkable, the service follow the meal. I suspect Chef Spain training gave him an edge on his culinarian carrier. It is a fact that the selection of the ingredients are not available as others countries. Creating a more challenging to work with local products , but an amazing result considering some limitations. Great job. Chef come visit us in Texas read more

Garum - Mediterranean Near Me - Ciudad de México, DIF

One of the best Haute cuisine restaurants in Mexico, literally. Esta espectacular. The fish, pork, tomates, deserts, wine, etc were fenomenal. read more