Cuisine Amériques - Caraïbes México

The work of chef Jair Tellez, this industrial-style space (brick and metal beams, coloured by a beautiful fresco on the back wall) is an ode to good living, since almost everything is a tribute to good wine. There's a brasserie-style menu (tartar as a starter, slightly sophisticated salads), vegetarian options and a tendency to favour seafood (ceviche, crab, scallops), although there are two dishes based on rabbit and lamb. Profiteroles, crumble and panna cotta to finish off your last glass of wine.