The best Fusion and international cuisine restaurants México

One of the biggest haciendas offering a catering service. It is located south of Coyoacán, near the exit for Cuernavaca. The framework is really beautiful.

This is the Hotel Majestic restaurant on the 7 ^th floor, overlooking the Zócalo. Very nice frame. The kitchen is Mexican and international. In the weekend, buffet ranchero (barbacoa) and orchestra. Some Mexican specialities to report: Aztec soup, tizoc beef fillet, cooked meat in the traditional molcajete (stone receptacle). Prices are reasonable.

Original, colourful and musical restaurant. The kitchen is an Asian and Italian blend of best taste.

They offer international cuisine. Casa Bell, located in a patio, is a restaurant frequented by Mexicans. Recommended for the local atmosphere.

The casual atmosphere and innovative gastronomy that talented chef Alonso Madrigal has managed to craft for the opening of his first restaurant is nothing short of brilliant. Since 2021, he and his brigade have been reinventing the country's contemporary culinary scene with unexpected fusion dishes such as clam tostadas with chocolate and sikil pak sauce, pork sausages Lao style and wild mushroom salad with anchovies, arugula and sheep cheese. Exceptional wine list and cocktails.

Fusion restaurant of Mediterranean cuisine at the top of the Torre Latinoamericana. Ideal for a romantic dinner: in an elegant and minimalist setting, you will enjoy a superb panoramic view of Mexico City. And prices are not excessive.

According to several rankings, this restaurant owned by chef Enrique Olvera is one of the best restaurants in the world. The ability of this avant-garde and deeply Mexican cuisine to reinvent itself is surely the key to its enduring success. The dishes on the tasting menu vary according to the seasons and the chef's desires. The restaurant also offers an omakaze menu of seasonal tacos with daily produce, so that the person ordering this menu has no idea what he or she is about to enjoy, along a central bar that seats 15 people.

Its menu, separated like a symphony, with its preludes, interludes, climax and grand finale (appetizers, entrees, main courses and desserts) makes every guest drool with the delicate composition of its ingredients: smoked cheese and honey-roasted peppers, lamb with candied orange peel, or fettucinni with shrimp, chiltomate and Xtabentun (a honey-based liqueur with an aniseed taste). Chef Gabriela Ruiz plays with the flavors and products of the state of Tabasco, her home province, preparing spectacular dishes.

Chef Edgar Nuñez, a fervent lover and defender of natural and tasty ingredients, offers colorful and contemporary dishes that he describes in a very brief way in his menu. You'll have to arrive with an open mind and the intention of being surprised by the boldly elaborated plates: cod with pears and cedar, mushrooms, baby potatoes and pine and roasted quail with levisticum herbs. The restaurant itself is beautiful, adorned with greenery and natural materials. A place to savor with all your senses.

Chefs Rodney Cusic and Mercedes Bernal had dreamed of opening their restaurant since they were kids. It was in 2016 that they opened Meroma, after working for several years in New York and then in London. Since its opening, they have been able to boast of having a street-front location, given the high traffic of the place. Built on two floors in a modern decor with a retro touch, the restaurant offers a seasonal menu with sought-after flavors. We appreciate its foie gras, its beef tartar and its quail marinated in harissa.