I tried many of Mexico City’s most celebrated restaurants, and while Pujol and Quintonil receive much of the international attention, Rosetta offers something completely different. It is quieter, more romantic and less theatrical, focusing on elegant, ingredient-driven cooking rather than culinary showmanship. Housed in a beautifully restored mansion in Roma Norte, Rosetta feels more like dining in the home of a sophisticated friend than in one of the city’s most acclaimed restaurants.
Chef Elena Reygadas has one of the most interesting backgrounds in Mexican gastronomy. She did not begin her career in cooking, but studied English literature before discovering her passion for food. She later trained in New York and spent several years working at the acclaimed Locanda Locatelli in London. She returned to Mexico City and opened Rosetta in 2010, originally with strong Italian influences, particularly in her handmade pastas and exceptional breads.
Over the years, her cooking has evolved into something much more personal, combining European techniques with seasonal Mexican ingredients. Today, Reygadas is considered one of the most important chefs in Latin America. She was named The World’s Best Female Chef in 2023, and Rosetta has earned both a Michelin star and a place on The World’s 50 Best Restaurants list.
The restaurant itself is absolutely charming. Set inside a gracious old mansion, it features soaring ceilings, original architectural details, lush greenery and a series of intimate dining rooms that flow beautifully into one another. Vintage lighting, faded pastel walls, warm woods, fresh flowers and trailing plants give the restaurant an understated, slightly romantic beauty.
At night, the rooms are softly lit and atmospheric, creating an elegant setting without feeling overly formal or stuffy. It is one of the prettiest and most romantic restaurants I visited in Mexico City.
The clientele was stylish and sophisticated, with a mix of well-dressed locals, international visitors and serious food lovers. The restaurant felt polished but never pretentious. There was a lively energy in the room, yet it remained comfortable enough to enjoy conversation over dinner.
The food celebrates simplicity, seasonality and beautiful ingredients. Rather than relying on overly elaborate techniques or theatrical presentations, Reygadas allows each ingredient to speak for itself. Her handmade pastas remain among the restaurant’s signature dishes, while vegetables are often treated with as much care and creativity as meat or seafood.
The cooking has Italian roots, but it is firmly connected to Mexico through the use of local herbs, vegetables, grains and seasonal produce. The dishes are refined and beautifully presented, yet there is something natural and unforced about them. Nothing feels as though it is trying too hard.
Bread also plays an important role in the meal, and after tasting it, it is easy to understand why Reygadas’ bakery has become almost as famous as the restaurant itself. I recommend the bread service, her sourdough is out of this world and her and and butter spread is actually quite delicious. It is a good way to introduce yourself to eating ants in Mexican cooking. It just adds a little crunch.
Panadería Rosetta began after diners became so enthusiastic about the breads and pastries served at Rosetta. Reygadas opened the original bakery nearby in Roma Norte, and it quickly became a Mexico City institution. Today, people line up for its sourdough breads, conchas, croissants and pastries.
The bakery’s guava roll has become legendary and is probably its most recognizable creation. Visiting Panadería Rosetta while in Mexico City is almost mandatory, even if you have already experienced the bread at the restaurant.
The beverage program is just as thoughtfully considered as the food. The wine list includes Mexican producers alongside European selections, particularly wines from Italy and France that complement the restaurant’s culinary style. The cocktails incorporate seasonal fruits, herbs and Mexican spirits, while the non-alcoholic choices include fresh juices, infusions and house-made beverages.
Rosetta is not about dramatic tasting menus, molecular techniques or culinary theatre. Instead, it is about craftsmanship, beautiful ingredients and quiet confidence. It is romantic, sophisticated and effortlessly stylish, offering a more intimate and soulful experience than many of Mexico City’s larger and more famous fine-dining restaurants.
Rosetta has a personality entirely its own. It beautifully reflects Elena Reygadas’ thoughtful approach to cooking and, for me, captures the elegance and creativity of Mexico City’s extraordinary dining scene.
Recommended.
Happy dining,
Shanea
07/23/2026
