It is an oasis in the middle of the bustling Escandón neighborhood. It is a contemporary Italian osteria. Its cuisine, inspired by central Italy, offers fresh pasta made by hand in front of guests, artisanal pizzas, focaccia, antipasti such as burrata and prosciutto, lasagna, tiramisu, and gelato.
The menu includes natural wines and
Italian cocktails. Brunetta does not
follow formulas: it favors what is well
done, authentic, and instinctive. Its
relaxed atmosphere invites you to
stay. It is not a classic trattoria, but
a modern osteria with an Italian soul
and its own character. Brunetta does
not sell experience: it provokes it.
This space, designed by the MYTGLVDK studio, is a collaboration with GELU, chef Scott Johns’ signature ice cream shop, renowned for its experimental approach that fuses science and pastry. Bomboti offers a menu of seasonal ice creams and sorbets, with flavors such as coconut with ginger and kaffir lime, albino cocoa with Earl Grey, and pistachio with cherry.
The creations, both visual and sensory, are served in metal pieces that dialogue with the minimalist design of the space. Bomboti turns ice cream into an aesthetic and culinary experience that celebrates innovation and memory.
Located in Polanco offers Mediterranean cuisine with a fresh and honest approach. Chef Jaime Llano, originally from Mazatlán and with international experience, blends flavors from France, Italy, and Greece with Mexican ingredients such as fish from Sinaloa, octopus from the Riviera Maya, and local vegetables.
Highlights include the tuna tiradito, smoked pork chop, and kebabs. LUZIA aims to be a warm and welcoming place, with attention to detail and an unpretentious experience. The cocktail bar is run by Leslie Hernández, an expert in mezcal. Together with Alejandro Del Aguila, they create a space where light and flavor converge.
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