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<\/p>\n <\/p>\n Carmela y Sal<\/strong><\/p>\n The chef from Tabasco, Gaby Ruiz, renowned for her Gourmet MX restaurant in Villahermosa Tabasco, starts the year with her first inauguration in the capital, Carmela y Sal, within Torre Virreyes, better known as the Dorito. Within a modern yet refined ambiance, with wooden tables, green and orange chairs and very high ceilings, guests can enjoy the chef\u2019s delicacies. Her cuisine is inspired in the lands of Mexico with a modern twist, among her dishes you\u2019ll find unique and surprising combinations.<\/p>\n Start with one of her drinks, created by master mixologist Jan Van Ongevalle from The Pharmacy in Belgium, one of the favorites is tarragon with mezcal, grilled pineapple and absinthe, or the classic Negroni. Moving on to appetizers, our favorites were the jicama with basil pesto, pistachios and green grapes; the coconut lies tostadas, and the tiny packages of plantain filled with beans, tomato sauce, ranch cream and pork rinds. For the main course, try the fish with pipian and the chicken breast with noodles, bean sauce and green salad. Don\u2019t leave before trying the spectacular bananas with milk caramel, whipped cream and caramel powder.<\/p>\n Pedregal 24, Lomas Virreyes (dentro de la Torre Virreyes)\u00a0\u00a0 Tel: 76001280<\/p>\n <\/p>\n \u00a0 <\/p>\n Meroma<\/strong><\/p>\n Mercedes Bernal and Rodney Cusic met at The Culinary Center in New York, the city where they later worked at renowned restaurants, such as Caf\u00e9 Boulud, L\u2019Atelier by Joel Robuchon and Musket Room, where they acquired a vast experience alongside chefs of worldwide fame. Years later, they decided to endeavor on a new adventure and opened Meroma on Colima street. Upon walking into this new restaurant, you\u2019ll notice a small and cozy bar on the first floor, ideal for having drinks with friends before going upstairs to the main hall. Preferably, ask for a table on the terrace, surrounded by an impressive tree that makes you feel as if you weren\u2019t at the center of the capital.<\/p>\n On their menu you\u2019ll find dishes with an emphasis on seasonal and local ingredients. Our favorite dishes were the raw of the day with pecans, serrano pepper, fried parsley and lemon; the mushroom and fresh cheese agnolotti with caramelized butter; the rotisserie chicken with toasted peanuts and pickled carrots. End your visit on a sweet note, the popovers with pears in unrefined brown sugar, frozen yoghurt and honey, it\u2019s phenomenal!<\/p>\n www.meroma.mx<\/a><\/p>\n Colima 150, Roma Norte \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tel: 59202654<\/p>\n <\/p>\n <\/p>\n <\/p>\n Lima 700<\/strong><\/p>\n Lima 700 opened in December on Tonala street in the Roma area. The restaurant is located within one of the traditional spectacular old mansions if the neighborhood with luxurious finishing touches, similar to others in the area, such as Purveyor and Blanco Colima. Here, guests can enjoy authentic Peruvian flavors in traditional dishes, as those you\u2019ll find at the best restaurants of Lima, unlike other Peruvian establishments we have in the city offering Peruvian fusions. We suggest starting with the fish ceviche in tiger milk, the Lima causa consisting of potatoes with yellow pepper stuffed with chicken, or the conchitas, clams au gratin with parmesan cheese. As the main course, our favorites were the saut\u00e9ed fillet with tacu tacu, a mix of rice and beans, or the famous pepper hen. To close with a flourish, order the \u201csuspiro a la lime\u00f1a.\u201d<\/p>\n lima700.com\/<\/a><\/p>\n Tonal\u00e1 144, Roma Norte\u00a0 \u00a0\u00a0\u00a0\u00a0 Tel: 37175411<\/p>\n <\/p>\n <\/p>\n <\/p>\n Sartoria<\/strong><\/p>\n The young Chef Marco Carboni, who worked at one of the best restaurants in the world, Osteria Francescana, alongside the renowned Massimo Bottura, opened Sartoria in the Roma area. The restaurant serves Italian dishes while seeking to be the midpoint between a traditional Italian trattoria with contemporary and cosmopolitan touches, as those of an osteria. The restaurant\u2019s name, which in Italian means tailor shop, is the place where creations are handmade, in this case the pasta, which is the site\u2019s star. You can see the cook making paste at the moment, right before being brought to the table.<\/p>\n Start with the Parmigiano-Reggiano and the fried gnocco frito with prosciutto di Parma, and foam of Parmigiano and balsamic vinegar from Modena. The favorite pastas are with pesto a la Genovese with pistachios and sweet roasted garlic foam, or the green tortellini \u201cburro e salvia\u201d with butter and fresh sage. Pair your dishes with a good Italian wine, its menu offers over 80 labels. Despite the small portions, Satoria is an excellent choice to enjoy the best of Italian cuisine.<\/p>\n sartoria.mx<\/a><\/p>\n Orizaba 42, Roma Norte\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tel: 72653616<\/p>\n <\/p>\n <\/p>\n <\/p>\n Boul<\/strong><\/p>\n If you are seeking a healthy option to eat in the capital, you\u2019ll love Boul. The restaurant intends to fusion the best Latin-American flavors to create rice bowls that combine interesting ingredients. Start with their dry sour milk and ricotta-style cheese on coconut toasts and their delicious grilled avocado with balsamic dressing. For the main course, the favorites are Paraiso Verde: rice with cilantro, fish strips, jicama, mango, avocado and yoghurt sauce with cilantro and serrano pepper; or the Santo Pollo: aromatic rice with hoja santa, chickpeas, avocado and marinated chicken with tomato sauce.<\/p>\n If you prefer, they offer the option of creating your own bowl with your favorite type of rice, a variety of proteins and additional ingredients and sauces to choose from.<\/p>\n![\"\"](\"https:\/\/www.michelleonbell.com\/blog\/wp-content\/uploads\/2018\/02\/530553D4-EC94-4A85-B024-99C68BE51216.jpg\")
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