This Zona Rosa restaurant specializing in nueva cocina Basque was created by the acclaimed chef Arzac, who transposed many of his best dishes to Mexico from his restaurant in San Sebastían, Spain. Feast on yellow tuna in a sweet and spicy sauce, or liver prepared with beer, green pepper, and malt. The starters are exquisite; the caldo de xipiron (broth of baby squid) is the best in the city. A decent list of Spanish wines includes Cune, Vina Ardanza, and Reserva 904.
Posted by rsalgado from Mexico City on 5/14/08
Excellent food, in a very quiet environment. Arzak no longer associated with the place, but remains a very good spot for dining the most up to date food with every detail taken care of
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