Pujol

"Reco Ideat pour le mole madre ou le menu tacos du bar"

@rox.gd

"Very nice Mexican diner - Michelin star From Raouf & friends"

@arianegrdd

"Mole, one mixed in from every time before"

@lindseygrsmith

"Still the best in CDMX. In its new, more elegant location it offers a more charming experience, but the food is still authentic, surprising and resolutely local. Some good stuff on the wine list too. Book well in advance. "

@mikeymne

"miércoles 13:30–21:30 jueves 13:30–21:30 viernes 13:30–21:30 sábado 13:30–21:30 domingo Cerrado lunes 13:30–21:30 martes 13:30–21:30"

@juanlisv

"Recommended by Bella’s boss. “Must do dinner”"

@jerrydino

"Saison 2 de chef’s table Enrique Olvera"

@durr.fred

"Rated best restaurant in cdmx. Omakase style"

@anitafeng03

"Considérée comme le meilleur restaurant gastronomique du Mexique, à essayer "

@fifibo

"Fancy dinner place - Alex/Vivian rec and other people have gone there too "

@kaylasapodin

"One of the best gastronomic in cdmx"

@chloelemee

"An incredible meal - we did the taco omakase and it didn’t disappoint "

@annamhogan2

"Para cuando tenga dineros "

@rqene

"#5 best restaurant in the world 2022"

@pterek91

"Prévoir de réserver en avance ! "

@serena

"2.5 hours - $160/person + alcohol "

@steve.howard

"N9 des 50 best resto. Pujol, c’est d’abord un restaurant créé en 2000, aujourd’hui l’une des meilleures tables du Mexique. C’est également un lieu unique, une maison à l’architecture empruntant au mouvement moderne − tout en angles, en verre et en bois − où la lumière caresse les assiettes et feutre l’atmosphère. Et Pujol, enfin, c’est le célèbre chef Enrique Olvera et sa cuisine contemporaine, puisant ses inspirations dans les recettes et les ingrédients traditionnels du Mexique. À l’origine de plusieurs adresses remarquées au Mexique et aux États-Unis, Enrique Olvera a fait de Pujol une référence internationale. Deux menus dégustation s’offrent à vous, de sept plats chacun, l’un agencé autour du maïs, et l’autre de la mer, deux aspects incontournables du Mexique. À moins que vous ne préfériez le comptoir à tacos, où la créativit"

@gilles.simenel

"You need a reservation with more than four months."

@paloma.2804

"dans les top 50 restaurant du monde"

@mermoral

"12th best restaurant in the world"

@jackie.bruegging

"Gastronomique. Bonne cuisine, bien exécutée. Pas transcendée."

@safiiie

"Chef Henrique Olvera. Une mayonnaise avec du café et des fourmis est à essayer "

@tinny93

"El afamado restaurante del chef Enrique Olvera cumple 20 años en este 2020. Forma parte de la lista de los mejores 50 Restaurantes del mundo The World’s 50 Best S.Pellegrino y de nuestra Guía México Gastronómico Los 120 Restaurantes desde 2016. "

@culinariamexicana

"I would try to find a table at PUJOL for an affordable michelin star experience"

@keijsophie

"Reservations 1/25/2020 @ 6:30pm"

@littlemisstravels

"Somebody Feed Phil. Mexican.🇲🇽"

@dangreenberg4

"Pujol has been qualified as one of the best 50 restaurants in the world. Enrique Olvera’s Pujol tops pretty much every list when it comes to dining in Mexico City. Using native ingredients like ant eggs and huitlacoche (a delicacy made out of corn fungus), he’s completely deconstructed Mexican cuisine molecular gastronomy style, so while some of the ingredients may be recognizable, the flavors on offer are totally new. Here, in a small, dark, and unassuming dining room decorated with white tablecloths and stark white tableware, it’s Olvera and head chef Erick Guerrero’s culinary experiments that take center stage: There might be an egg hidden in a puffed tortilla, or a taco may come in liquid form. The daily-changing prix fixe menus are full of surprises."

@chloe.brossard

"One of the world’s 50 best restaurants. Advance booking a must. Also try casual sister spot Molina el Pujol. From Food52."

@taraanbudaiyan

"Restaurant chef Enrique Olvera"

@vinsfbg85

"2 Michelin stars 2024 (new) 33rd of World’s 50 Best Restaurants 2024 Chef’s Table / La Liste Chef Enrique Olvera Chef-owner Enrique Olvera’s seminal dining room has long stood as one of the country’s most famous addresses. This breezy, contemporary space is a constant hive of activity, thanks to servers dressed in sharp, black suits and a crowd eager to dine here. Some come for the taco omakase, but the culinary heart of this restaurant lies in the seasonal tasting menu. Tradition and invention go hand-in-hand in the likes of scallop ceviche with egg salad or grilled Baja coast rockfish with butternut squash puree and sherry foam. The savory progression culminates with mole madre, an effort like no other that celebrates Mexican history and cuisine in the most profound way. The wine list features an impressive number of regional vintners, some of whom bottle exclusively for the restaurant."

@nchavotier