Lardo

"When it opened in 2015 by the Rosetta team, Lardo quickly became a go-to spot for power breakfasts, casual lunches, and date nights. The versatility of this all-day Mexican-Mediterranean restaurant stems largely from its casual yet sophisticated dining-at-the-bar vibe—a rarity in Mexico City and executed perfectly at Lardo, especially when their grilled octopus, served in a peanut and tomato sauce, is involved. Just don’t expect to see many locals, as this place is typically packed with tourists and digital nomads. Although it’s open all day, breakfast is the move. Get the perfectly crispy croque madame that’s a little indulgent." - guillaume guevara

"When it opened in 2015 by the Rosetta team, Lardo quickly became a go-to spot for power breakfasts, casual lunches, and date nights. The versatility of this all-day Mexican-Mediterranean restaurant stems largely from its casual yet sophisticated dining-at-the-bar vibe—a rarity in Mexico City and executed perfectly at Lardo, especially when their grilled octopus, served in a peanut and tomato sauce, is involved. Just don’t expect to see many locals, as this place is typically packed with tourists and digital nomads. Although it’s open all day, breakfast is the move. Get the perfectly crispy croque madame that’s a little indulgent." - Guillaume Guevara

"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."