Baldío

Restaurant · Condesa ·

Baldío

Restaurant · Condesa ·

Zero-waste dining celebrating Mexico's diverse agricultural heritage

Information

Antonio Sola 26, Colonia Condesa, Cuauhtémoc, 06140 Ciudad de México, CDMX, Mexico Get directions

MX$1,000+

@michelinguide

48,380 Postcards · 8,030 Cities

"Taking inspiration from London's Silo, where Chef Max MacLean previously worked, Baldio is zeroing in on zero waste. It's all about a holistic approach to sustainability, going beyond the locally caught freshwater fish and vegetables from chinampas farms to include in-house water purification and recycled corn husk paper for printing. Green practices aside, this restaurant doesn't pull any punches when it comes to cooking. Fire-roasted carrots and broccoli over a bed of creamy pipián make for the perfect opener before moving on to main dishes like their pork, grilled over a live fire and accompanied by a flavorful pataxte mole. Finish with the rich and creamy tarta de chocolate dusted with starfruit powder." - Michelin Inspector

https://guide.michelin.com/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/baldio

michelin.com

Baldío

@infatuation

132,814 Postcards · 3,234 Cities

The Hit List: New Mexico City Restaurants To Try Right Now - Mexico City - The Infatuation

"Baldío, CDMX’s first zero-waste restaurant, is an ideal spot to wow someone who’s deeply passionate about the planet and enjoys a great meal. They work with Arca Tierra farm in Xochimilco to source their produce and turn kitchen scraps into fermented ingredients. The resulting seasonal dishes are a little out there and that’s why we love them. Start with the vegetales chinamperos, served with a sweet and spicy pipián sauce and a rich black garlic sauce, before moving on to the standout tacos de lechón with meat that's tender inside and has a crispy, smoky, caramelized exterior. The vibe here is lively and upbeat—perfect for a casual first date or a laid-back meal with family." - guillaume guevara

https://www.theinfatuation.com/mexico-city/guides/best-new-mexico-city-restaurants-hit-list

Baldío

@eater

391,688 Postcards · 10,991 Cities

The 38 Best Restaurants in Mexico City | Eater

"Baldío merges two progressive projects. On one side, Arca Tierra has been a major player in Mexico City, building restorative agricultural connections between farms and restaurants. On the other, chef Douglas McMaster of pioneering London restaurant Silo brings his zero-waste cooking approach. Together, they create a menu where the seasonality and freshness of the ingredients truly shine through. Portions run small, so you can order an array of options from the open kitchen. Start with esquites with epazote oil, the grilled pork and hoja santa dolma, and chinampa veggies with green pipian. Continue with the grilled trout with native tomatoes and the amberjack sashimi with pickled chayote. The beverage program includes corn-based drinks like pozol and house fermentations such as pulque and tepache. Because of the hyperlocal nature of the operation, the menu can change daily, meaning Baldío can pleasantly surprise you every visit. Best for: Baldío is a perfect option for vegetarians and pescetarians, with dishes heavy on produce and greens." - Natalia de la Rosa

https://www.eater.com/maps/best-mexico-city-restaurants-38

Eater - Lists + Maps

Baldío

@infatuation

132,814 Postcards · 3,234 Cities

Baldío - Review - La Condesa - Mexico City - The Infatuation

https://www.theinfatuation.com/mexico-city/reviews/baldio

David Alvarado

Baldío

@laurbrady

13 Postcards · 1 City

Mexico City

Baldío

Roderick L.

Google

Baldio delivers a masterclass in rustic elegance. The charred trout was a revelation—perfectly lacquered with a deep, smoky sweetness that complemented the delicate, flaky fish and the bright bed of fresh herbs. Equally impressive was the pork, expertly grilled to achieve a succulent interior and a beautifully caramelized crust, paired with a rich, silky jus. The experience is elevated by thoughtful touches, from the vibrant, crisp greens to the array of bold, house-made condiments. Each dish balances refined technique with honest, fire-kissed flavors. A truly exceptional meal where the quality of ingredients speaks for itself.

Andy

Google

Excellent. The food and service were terrific. The portions are a little small but worth every bite. I had the Focaccia de Maiz and Lomo de Cerdo Pelón Mexican. The server gave a great red wine recommendation to pair with the pork. My only regret is that I did not have dessert here - an excuse to go back.

Andreas C.

Google

Baldío is a truly inspiring restaurant that combines great flavor with a strong philosophy. The food is delicious, thoughtful, and deeply rooted in a zero-waste approach, which you can feel in every detail of the menu. Fermentation plays a beautiful role throughout the experience, adding depth, freshness, and complexity without ever feeling forced. The non-alcoholic pairing deserves special praise—creative, well balanced, and clearly treated with the same respect as a wine pairing. The strawberry tepache was a highlight: vibrant, precise, and perfectly matched with the dishes. The dessert was also very interesting and memorable—original, surprising, and a perfect conclusion to the menu, showing how far creativity can go when technique and sustainability meet. Service was excellent: warm, attentive, and knowledgeable, making the whole experience feel relaxed yet refined. A restaurant with real identity, strong values, and outstanding execution. Highly recommended.

Aly B.

Google

This was one of the best meals I’ve had in a long time. Everything is so carefully sourced and considered. A lot of playfulness and inventiveness in every dish. Drinks were great too. I would enjoy this place for a drink and one plate as much as for the full tasting menu. Will definitely be back!!

Pedro M

Google

We were very surprised by the Kale and the vegetables. Both dishes appeared to be simple but were finely elevated. We also had the pork with mole tacos, which had some Korean inspiration and was absolutely great. Overall this place is very enjoyable. The food is of great quality and the service is friendly, quick and very attentive. I would definitely recommend for a nice dinner and I cannot wait to be back.

Canyon R.

Google

The experience at Baldío is exceptional from the moment you enter the restaurant. The environment is warm, welcoming, and thoughtfully designed—every detail contributes to a space that fully immerses you in the cuisine and philosophy behind it. The menu guides you through an extraordinary gastronomic journey. From the house-made fermented beverages to the depth and precision of flavors in each dish, the experience is unlike any other restaurant I have visited. Every element feels intentional, refined, and deeply connected to place. As a chef, what resonated most with me is Baldío’s commitment to a true zero-waste system. This practice does far more than reduce waste—it amplifies flavor, adds complexity, and challenges conventional ideas of modern cuisine. By transforming byproducts into something meaningful and delicious, the kitchen opens your mind to endless creative possibilities while maintaining integrity and purpose. Baldío is not only a restaurant, but a statement on what thoughtful, responsible, and inspired cooking can be. I am genuinely inspired by this experience and will carry its influence with me throughout my career.

Lachana O.

Google

The flavours were excellent, but the portion sizes were disappointing. Only two protein dishes were served, and for my non-fish-eating husband there was just one protein option. We left hungry, which was surprising given the price point. Bread and a spread would have helped, as would a written menu, especially since the restaurant was quite loud. We also weren’t aware that only one substantial course would be served and would have gladly ordered more if asked. Small gestures like these would greatly improve the overall experience.

Ragnar

Google

We dined at Baldío twice during our visits to CDMX in July and August, and both experiences were exceptional. Our first visit featured the lunch testing menu, where each course showcased meticulous plating and vibrant, layered flavours. While the savory dishes impressed, the beverage program and desserts truly elevated the meal. The seasonal tepache — a traditional Mexican fermented beverage — deserves special mention. Baldío's creative interpretations, particularly the tamarind and guava variations, deliver a complex interplay of tang, sweetness, and effervescence that feels both rooted in tradition and refreshingly contemporary. The house-made kombucha is equally noteworthy: expertly fermented, well-balanced, and brimming with nuanced flavor. The care in their fermentation process is evident in every sip. We enjoyed our first visit so much that we returned weeks later (no reservation) specifically for drinks and dessert. Seated outside at the open window bar, we savoured both the view into the kitchen, bar and engaging conversation with the knowledgeable team. Once again, the tepache and desserts proved impeccable — the perfect light indulgence for an afternoon. Beyond the exemplary food and beverages, what distinguishes Baldío is its unwavering commitment to zero-waste practices. As one of Mexico City's pioneers in sustainable gastronomy, the restaurant thoughtfully integrates environmental responsibility into every aspect — from ingredient sourcing to final presentation — without sacrificing creativity or quality. It's a rare marriage of culinary innovation and ethical consciousness. Highly recommended for anyone seeking progressive, sustainably-minded cuisine in one of CDMX's most forward-thinking establishments.