This Mexican institution, in a former hacienda that dates back to the 16th century, is grandly colonial in style, with dark-wood beams, huge terra-cotta expanses, and dramatic torches. You could start with the delicate walnut soup and follow with one of the chef's highlights, duck in raspberry sauce. The soothing sounds of piano and violin fill the air after 8 PM. A sporty wood-and-brass tequila bar with more than 200 brands is perfect for a predinner cocktail.
Reviewed by Shifra from Mexico City/tokyo on 4/29/08
The quality of the food and service has steadily declined for years and it's no longer a place to see and be seen for Mexico's elite. And the prices have gone up too.
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