If there's one place that best represents Mexico City's exciting new culinary scene, it's Maximo Bistrot. The constantly changing menu, which draws on European and some Mexican recipes, features fresh, seasonal ingredients in dishes such as crab-stuffed courgette flowers, while simple ingredients like white string beans dusted in Parmesan take on new life. Reservations a must.
Owner and chef Eduardo García honed his cooking skills at Pujol under the tutelage of famed chef Enrique Olvera.