PITIONA
World cuisine
•
€€€
2024
Recommended
•
2024
This restaurant is considered one of the best restaurants in the country. The decor is simple, traditional and uncluttered. Chef José Manuel Baño, a native of Oaxaca, uses 70 percent local ingredients, with the rest coming from Mexico. It's an incredibly creative cuisine d'auteur, whose dishes with short, evocative names constantly divert our expectations: shrimp ceviche with watermelon, fish with chicatanas (winged ants) and chocolate forest for dessert. All of this is accompanied by about fifty varieties of Mexican mezcals and wines.
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