Filigrana

This place was outstanding. First of all, it's beautiful inside, very warm and inviting, extremely nice atmosphere. Our waiter Christopher could not have been any nicer. We made a reservation and were seated immediately. There were three of us and we split two appetizers and two main dishes. The food presents as deconstructed, not just plopped on a plate and served but prepared, placed and beautifully presented. The food was delicious and just the right amount. We had the cauliflower dish (an absolute must), beat salad, open face tortilla and the potato croquettes. The cocktails were also very good and beautiful in presentation. Even though we're here for only a few days I would definitely consider going back for another meal and would highly recommend this restaurant.

I was thrilled to try this restaurant after reading rave reviews. It truly lived up to the hype! The service was exceptional, with staff going above and beyond to ensure our satisfaction. The cocktail options were fantastic, but the food was the real star of the show. Starting with the ceviche, the marisco-style sauce complemented the fish perfectly. The chicken mole was the standout dish, an absolute delight! The restaurant’s unique and somewhat different design, as depicted in the current online colorful pictures, adds to its charm. Despite any potential confusion, the space remains beautiful and captivating. A special thank you to Chef Martha for creating such an incredible dining experience.

Such an amazing restaurant. Service was top tier and very accommodating. The food was stellar, We ended up ordering a bunch of dishes and just sharing everything. They even split our 2 orders of vampire ceviche onto 3 smaller plates for us. Cannot say enough good things about this restaurant. For 3 of us We had the vampire ceviche (2), short rib tacos (2), open face quesadilla (1), the white fish entree, beef tongue, and the Chiles en nogada. Also make sure to try a side of beans (amazing). A little corn cake and the adorable after dinner small treats.

We are here for a second time because we simply had to try more of their amazing food and cocktails. The flavors are incredible, the presentation stunning, and the service spectacular. One of the memorable and unexpected treats was the plate of mini desserts - the salted bougainvillea jelly cubes - wow!! But truly, everything we had was delicious and memorable. Alex was wonderful - he was attentive, welcoming and provided excellent suggestions. We also managed to get in on a Saturday night without reservations. Highly recommend!!!

We really enjoyed the ceviche and the roasted cauliflower was one of our favorite dishes we had in CDMX so far! The mole pollo didn’t leave us with the best memory. Highly recommend going especially just for the roasted cauliflower

10 out of 10 No notes. Inventive food, tons of flavor, fun cocktail selection, some really nice Mexican wines by the glass, and a lovely relaxing space. This place came highly recommended and it did not disappoint. A Michelin star without the stuffiness.

After two years without visiting Mexico, my first stop in Mexico City was Filigrana in Roma Norte. I had dreamed for a long time about trying Chef Marta Ortiz’s food ever since I learned about her restaurant Dulce Patria back in 2011. I always said that as soon as I could return to Mexico, I would go — and I finally did. Filigrana means “fine, delicate work made with care,” and that’s exactly what this experience was — a meal created with love, art, and imagination. I came to meet some friends I hadn’t seen in two years, and we all decided to try the six-course tasting menu. While waiting for them, I started with La Charra Brava, a cocktail made with jackfruit pulque, guava cordial, tequila, lemon, and habanero bitters — fresh, tropical, and playful. One of my friends ordered the agua de horchata con mango, creamy and full of flavor. Later I also tried another cocktail made with tequila and gin — I don’t remember the name, but it was seductive and complex, strong but delicate at the same time. It made my skin crawl (in a good way). Before we decided what to eat, we shared the Guacamole Filigrana with habas, insect salt, and tostadas de maíz martajado. It looked like a small garden in a bowl — colorful, beautiful, and full of texture. The first course of the tasting menu was Tortitas de papa con queso ahumado y salsa amarilla luminosa, small potato cakes with smoked cheese in a bright yellow sauce — smooth, warm, and elegant. Then came the Ceviche Vampiro, one of Marta Ortiz’s signature dishes from Dulce Patria, made with fish, mango, sangrita, and chamoy. It was stunning, both to see and to taste — sweet, spicy, and tangy, like Mexico on a plate. The next dish was Tamal frito de setas with queso de hebra, guajillo sauce, crema de rancho, and queso fresco — crispy outside, soft inside, and rich in flavor. Comforting but artistic. After that, a delicate white fish wrapped in bok choy leaf, served over a smooth green sauce. The fish skin was crispy and delicious — this dish felt like nature and elegance together. Then came the Pollo con mole, the highlight of the entire experience. The server poured the sauce right at the table, and the aroma filled the air — deep, rich, and beautiful. It was one of the best moles I’ve ever had in my life, and it came with a small bowl of arroz rojo — humble but perfect, with carrots cut into tiny flowers. It took me back to my childhood. Before dessert, we had a palate cleanser — sorbet de pitaya con polvo de hierbabuena — fresh, colorful, and perfectly balanced. Dessert was two small plates: a chocolate ganache on top of a cookie, with edible chocolate “mirrors,” and a citrus and chile pasilla sorbet. One was rich and smooth, the other light and bright. Both were delicious and creative. At the end, they brought a wooden ferris wheel filled with little dulces mexicanos: jamaica jellies with Colima salt, amaranth-chocolate squares, and mini Glorias wrapped in colorful paper. It actually turned by hand — so playful and full of joy! It made everyone smile. Even the artisan breads were special — one shaped like a moon and filled with black beans, another shaped like a little horse filled with guava and cheese. To finish, I ordered a café de olla with guava cream — warm, sweet, and topped with soft cream that I couldn’t resist licking off the cup. It was the perfect ending. Overall, Filigrana was not just a meal — it was a celebration of colors, flavors, and feelings. Each dish was like a poem, and even though Chef Marta Ortiz wasn’t there that day, her soul was in every detail. This is not an ordinary restaurant — it’s an experience that stays with you.

Stumbled upon this spot on our way to the Anthropology museum!! Food was hearty, fresh, and satisfying. You must get the meat to share!!! They keep replenishing your tortillas and toppings and we also got the potato and Mexican rice on the side. In addition to the entree, we loved the sea bass ceviche and the citrus custard bun, such interesting flavors. Service was top notch too.