Il Becco Four Seasons
Located inside the Four Seasons hotel since 2015 when it opened its doors, Il Becco mixes the casualness of a trattoria and the sophistication of a more formal restaurant. It does so in its menu with simple preparations such as minestrone or ravioli stuffed with spinach and ricotta that coexist with luxurious ingredients such as truffle and the extensive Italian wine list, but also in the interior design in which red brick walls are mixed with tables with white tablecloths. Order the taglioni with seasonal truffle, which is one of the most popular dishes, as well as the risotto scoglio with lobster bisque, seafood and fresh fish or the brasato di costolette, braised beef short rib, glazed in red wine.
Sepia Italian Cucina
A white corner house in the Roma Norte neighborhood houses this restaurant decorated with art that highlights a large wine cellar framed in glass. Among the recognitions it has received, the most recent in 2023 was being included in Top Italian Restaurants by the Italian Gambero Rosso guide and the Ospitalità Italiana Award. In addition, it is part of the Star Wine List guide. On the menu, its fresh products of Mexican origin recreate flavors of Italian gastronomy in a sophisticated and different way. Risottos such as artichoke, DOP piave cheese and chopped pistachio, pastas such as pappardalle with wild boar ragout, rosemary and ricotta crumble or tortellini with activated charcoal, stuffed with pheasant with cheese and walnut sauce. There is also sustainably caught fish and seafood such as fried soft crab with roasted serrano pepper mayonnaise. On the second floor, the terrace is surprising, where you can have lunch or dinner or simply have a cocktail and accompany it with some appetizers.
Sartoria
This restaurant, modern due to its concrete vault shape and warm due to the wood and dim lights, is led by chef Marco Carboni, one of the pioneers in the capital in making contemporary Italian food. His philosophy seeks to emphasize raw materials and the season. Likewise, the name’s reference to the craft of tailoring alludes to what is handmade, to what is artisanal because all the pastas are made in the restaurant. In the appetizers, the fried gnocco with prosciutto, parmesan and balsamic is one of the most requested by frequent customers. There is a great variety in shape and type of pasta, such as the hand-cut taglioni with ranch butter and black truffle or the ricotta and quelites tortelli. Popular dishes also include asparagus and gorgonzola risotto and pork fillet Milanese.
Beautiful Aurora
This is the latest opening by celebrity chef Elena Reygadas. The main living room is located on a pleasant covered terrace, full of plants, whose view is surrounded by the treetops. The menu is direct and simple, based on the quality of the product. In the section to start there are charcuterie, cheeses, a raw of the day or a green salad with anchovy vinaigrette. There are also homemade pastas such as linguine with shrimp and squid, and pizzas made in a wood-fired oven. Proteins such as fish or lamb chops are grilled and can be accompanied with spinach with olive oil.
Galea
Chef Rafael Saga returned to his hometown after working for several years in New York at the well-known Italian restaurant Marea. He opened Galea to offer flavorful Italian food on a concise menu. It has some outdoor tables that surround the modern interior room, in which Scandinavian-style light wood and neutral tones predominate. The pastas, homemade, are the center of the menu and the interesting thing is that you can order a full order or half a portion and thus have the opportunity to try more variety such as garganelli with mushrooms, cashews and ricotta salata, or the gnocchetti with seafood ragout and mascarpone cheese. In the appetizers, vegetables stand out, such as baby Caesar lettuce or tender corn with bagna cauda, while the main ones are proteins such as a sirloin cooked just right with Italian pumpkin, spring onion, and chimichurri.
Belfiore
On a corner of Mazaryk Avenue is this neighborhood restaurant much loved by locals. The interior room is simple with wooden tables and white tablecloths and they also have a tent where the outdoor tables are located. Its menu is extensive with options for all tastes including salads, pastas, pizzas, meats and fish. Among the specials are taglierini with pistachio and shrimp pesto, eggplant lasagna or fillet in asiago and black beer sauce. There is no greater paraphernalia but an efficient and warm service, and a kitchen that not only has the classics of Italian cuisine but also dishes with Mexican ingredients such as a tequila risotto or shrimp spaghetti with chipotle avocado, ideal to enjoy with the family, as a couple or with friends.
Negroni
Located inside the Arcos Bosques Shopping Center, with another franchise in the Artz Pedregal, this restaurant from the Hunan group is inspired by Italian trattorias for its concept. The interior of the room is warm, pleasant with wooden chairs, tables dressed with tablecloths in light colors and a bookcase that also includes paintings. Its terrace, suitable for smokers, is desired on sunny days. The menu has multiple options between salads, pastas, risottos, pizza, meats and fish, and yet, the Negroni pasta is very popular because it is prepared at the table in a piece of Parmesan cheese. Likewise, the traditional ossobuco with red wine and tomato served with polenta and the beef carpaccio with balsamic vinaigrette, parmesan slabs and arugula.
Alfredo di Roma
This is one of the emblematic restaurants within the Intercontinental Hotel that has the privilege of having one of the best wine cellars in the country, which has earned it three consecutive Grand Award recognition from Wine Spectactor magazine. Recently remodeled, its geometric wooden ceiling gives it a modern and contemporary atmosphere. Brown leather chairs and sofas, black and white photographs that tell the story of Alfredo who created the famous recipe for fettuccine Alfredo and whose grandson operates the original restaurant in Rome. For starters you can opt for the melanzane alla parmigiana, for the homemade pasta, in addition to the one that gives the restaurant its name, some spaghetti with lobster and artichoke, and for the forts the bistecca Fiorentina with baked potatoes for two people.
L’Osteria del Becco
This restaurant offers a new face thanks to a remodeling whose interior and façade materials make use of the modern air of concrete and the warmth of natural light and vegetation. They frequent it both for business lunches and for couples or families from the area. In the starters you have to enjoy the vitello tonnato or the beef carpaccio with radicchio and hazelnuts. In the pasta section, the pacheri with asparagus, pine nuts and mascarpone or the pappardelle with saffron; and in the forts the steak milanese with cremolata. One of the most requested desserts is panna cotta, not only for its flavor but for the fun presentation because it is served in a bathtub mold to simulate a bath.
Lardo
On a beautiful corner full of vegetation facing Mazatlán Street, you will find this restaurant whose rustic wooden interior blends with the exterior through the sliding windows. The large bar and open kitchen that dominate the restaurant is decorated with cans, preserves and ingredients that evoke a pantry. The menu proposal that includes Italian and Mediterranean preparations and Mexican touches is designed to be shared in the center of the table. All their dishes are made with seasonal ingredients such as the huitlacoche pizza with Gruyere cheese and cuaresmeño chili or the saffron and mozzarella arancini. Save room for one of the desserts such as ricotta, strawberry and meringue ice cream or the classic tiramisu.
Source: Excelsior
