We were disappointed. The woman at the front of the house first gave us a small table and then seated us outside in the smoking area. We objected and Dimitri asked for a lovely booth in a sun-lit space of an otherwise dark restaurant. She would not because we were only 5. Dimitri found an acceptable table where we were comfortable and would watch the table for 6. It was never used during the whole time we were there. That was beyond annoying. Then we were mollified when Chef Edgar Nuñas came to our table to greet us. He autographed the Larousse Grandes Chefs Mexicanos (published in August 2017) book that our friends had given us. Dimitri and Audre had the menu degustacion ($950 MXP) while the other three had just appetizers, main courses and dessert. We shared a bottle of Pasion 4 Malbec ($665 MXP). Our server Adad B was good. Our guests started with salad or soup. Our menu had 6 courses plus dessert and were paced appropriately for the table. We started with a trout roe and an egg topped with foam with shrimp and maple syrup. It was a great start to the meal. Our second course was avocado, buttered toast and smoked mangalica lardo. It was good but nothing memorable. Our third course was a tomato skinned, boiled for a second and stuffed with jojoque. It was topped with a dollop of black cream that tasted smoked. The tomato was in an ash consommé. The dish was very good but the tomato did not have enough taste. Our fourth dish was very bad: the scallops, peach and morels. The scallops were terrible—tough and tasteless. Our friends were brought their main courses: duck, fish and tuna. The dishes were well-composed and our guests were happy. Our fifth course was steak tartar and quail egg. There was nothing distinctive about it, except perhaps that the meat was too fatty and insufficiently chopped up. Our sixth course was Korobuta pork, sweet potato, and peas, cured ham. The pork was a disgrace: it was dry and tough. With our degustacion menu we had three desserts: one sacher, one figs ososigno with cilantro and one castile nut, sherry sorbet. The sacher, we gave to one of our guests. The fig was tasteless and the sorbet with castile nut was good. We spent $3385 MXP plus tip and had a good time with our friends but were very unhappy with the restaurant and would not recommend it.
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