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<\/p>\nWhenever I go eat at a new restaurant on Masaryk in Polanco, I\u2019m always a bit skeptic. Will the restaurant be good, will it be too expense? Let\u2019s be honest, many of the restaurants on that avenue don\u2019t meet the created expectations and end up being excessively expensive.<\/p>\n
A couple of weeks ago, my friend Adolfo, who I hadn\u2019t seen in a long time, told me to guy try Noso, a new restaurant, precisely on Masaryk. To convince me he said, \u201cMichelleonbell, trust me, you\u2019ll love it.\u201d It didn\u2019t take much to convince me, because I was very much looking forward to seeing it.<\/p>\n
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Noso is located on the third floor of the corner of Masaryk and Eugenio Sue, in the same building as the famous Cipriani. As soon as the elevator doors open, you are welcomed by a stone wall and a lit hallway, covered in wood frames. You can see the kitchen before reaching the main dining room, a small and intimate place with sober minimalist decor, while also being modern.<\/p>\n
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Noso is a Galician word that means ours and symbolizes the kitchen of chefs Sandra and Miguel, their essence, soul and roots. All dishes are inspired in the memories of the chefs, their childhood and cultural baggage that unites them, Mexico and Spain. The latter being the place where they met while working at the famous El Bulli by Ferr\u00e1n Adri\u00e1, awarded three Michelin stars and known as one of the best restaurants in the world before it closed in 2011. Noso offers a great culinary experience where you can enjoy traditional Spanish cuisine with a contemporary twist.<\/p>\n
Our table was located in the back, close to the large window, we could see the area\u2019s hustle and bustle while the restaurant conveyed a peace and quiet you can\u2019t easily find in Polanco.<\/p>\n
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After ordering our beverages, he waiter arrived with a serrano ham croquette and olive sphere; in addition to its radiant presentation, it was exquisite. Then they brought us the house bread that had been fermented for over 50 hours.<\/p>\n
As an appetizer we ordered the raw red snapper with tomato, capers and olives, a fresh dish for a warm day, and the foie royale with sherry gelatin and a sauce of black sapota, figs, crunchy parmesan and pecans. An interesting flavor combination, perfect to whet your appetite.<\/p>\n
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For the main course, the signature dishes are the sweet rice with acamaya (a crustacean similar to shrimp and freshwater lobster) with cured Manchego cheese. For beef lovers, the short ribs with candied endives cooked for over 18 hours, the slightest touch of the fork is enough to cut through the soft meat that is glazed in a reduction of the meat\u2019s own juices, delicious!<\/p>\n
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Finally, for dessert, we were suggested the chamomile, rosemary and honey dish. The waiter prepares the chamomile popcorn with nitrogen at the table, a wonderful show! He then places them on top of the honey ice cream and rosemary toffee. No doubt, it\u2019s easy to notice the high degree of complexity and technique used to prepare the dishes.<\/p>\n
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Noso is ideal for those seeking a high culinary experience. The perfect place for special celebrations or to impress foreigners visiting Mexico City. Let yourself be delighted by the spectacular dishes made by chefs Miguel y Sandra!<\/p>\n
At this restaurant you will find excellent cuisine that, despite not being affordable, offers value and surpasses expectations to satisfy its guests who will surely return for more.<\/p>\n