Rosetta - Mexico City (CDMX)

Restaurants

5 Nov

Excellent Italian dining with a Mexican flare in one of the trendiest neighbourhoods of CDMX. It’s run by the best female chef in the world, Elena Reygadas, so you’ve got to go, right?

Upon entering Rosetta, you are immediately greeted with a beautifully leafy interior – reminiscent of an elegant European conservatory – so lovely you’ll want to move in (we certainly did). It's a setting where both ambience and culinary artistry co-exist.

The service here is exceptional. Our waiters were not only efficient but radiated warmth, offering spot-on recommendations.

The meal began with their homemade breads, including focaccia drizzled with oil. It was fluffy and flavourful, setting the tone for the courses to come. The Jasmine + habanero cocktail stood out, delivering a punchy flavour profile that dances between slightly floral but spicy.

We enjoyed the Cabernet Sauvignon recommended by our waiter, which he kindly allowed us to taste before settling on our choice – a testament to their commitment to ensuring a perfect dining experience.

For starters, the Swordfish Crudo with lemongrass was a delightful surprise. While simple in presentation, with no garnishing or sides, the zesty, tangy sauce made the dish sing. The green bean, potato, and parmesan salad showcased a pronounced parmesan flavour, offering a creamy counterpoint to the crisp beans.

The pasta course was the true pièce de résistance. The chicken liver and sage pappardelle was an embodiment of earthy richness, with the liver cooked to melt-in-the-mouth perfection along with Al dente pasta.

The main, Silvertip Beef with a thick Romesco sauce, was an exploration of textures and flavours. Though it was pink and tender for the most part, some of the beef leaned towards the chewier side. The sauce — evocative of a mole with its layered flavours — was a welcome change from the typical sauces commonly served with steak.

Lastly, dessert: The honey jelly combined with brown butter ice cream and vanilla was harmonious, though I personally felt it could do with another element to add some bite to the dish and maybe a drizzle of honey to finish, however, my wife disagreed on the latter. But the meringue with pink pine nuts and pixtle was an airy delight, with a sweet core that lightened the palate and literally melted in the mouth.

A special nod to the tasteful crockery and tablescaping at Rosetta. The plates and presentation enhanced the overall dining aesthetic in the beautiful surroundings.

We ended our meal with the Carajillo cocktail – a shaken blend of coffee, vanilla liquor, and ice – the perfect conclusion to the evening.

In all, Rosetta isn't just a restaurant; it's an experience, a culinary journey helmed by the brilliant Chef Elena Reygadas. We'd highly recommend to those seeking an unforgettable gastronomic adventure in Mexico City.