Lardo, a chic Mexican-European eatery, serves up vibrant brunch options like croque monsieurs and inventive pizzas in a buzzy, sun-soaked setting.
Agustín Melgar 6, Colonia Condesa, Cuauhtémoc, 06140 Ciudad de México, CDMX, Mexico Get directions
$$ · Menu
"Eating in Mexico City on Sundays gets tricky because most restaurants and businesses are closed. Another place (in addition to La Docena) that stays open is Lardo, a fantastic all-day Mediterranean spot from the same people who run . Early lunch is definitely the time to come here when the menu expands to include things like nduja and burrata pizza, mango tiradito, and our favorite grilled octopus in the city. They don’t take reservations at lunch, so expect a bit of a wait on the weekends. That said, putting your name in and taking a stroll through Parque Espana to watch all the neighborhood dogs socializing isn’t a terrible way to spend 45 minutes. " - Brant Cox
"Lardo, a sister restaurant to chef Elena Reygadas’s Rosetta and her bakery, is especially warm and buzzy on sunny days, when the Condesa restaurant’s full facade of French doors is thrown open and its handsome crowd spills out. The kitchen applies all the chef’s singular refinements to a winning mix of Tuscan recipes that put special focus on fine charcuterie. Menu items are (perhaps deceptively) simple: poached eggs, seasoned variously; a nice selection of pizzas; fresh, vinegary salads that don’t go overboard; grilled shellfish. The complexity arises from their delicacy on the palate, where each crisp taste is savored separately—and as a part of the whole. A nice wine list encourages sobremesa, the delightful Mexican custom of lingering over the table. Breads—either the ones that come with your meal or the ones you take home from the on-site bakery—might be the best in the city."
"Lardo, a sister restaurant to chef Elena Reygadas’s Rosetta and her bakery, is especially warm and buzzy on sunny days, when the Condesa restaurant’s full facade of French doors is thrown open and its handsome crowd spills out. The kitchen applies all the chef’s singular refinements to a winning mix of Tuscan recipes that put special focus on fine charcuterie. Menu items are (perhaps deceptively) simple: poached eggs, seasoned variously; a nice selection of pizzas; fresh, vinegary salads that don’t go overboard; grilled shellfish. The complexity arises from their delicacy on the palate, where each crisp taste is savored separately—and as a part of the whole. A nice wine list encourages sobremesa, the delightful Mexican custom of lingering over the table. Breads—either the ones that come with your meal or the ones you take home from the on-site bakery—might be the best in the city."
