Los Trompos de Niich

NIICH has a wonderful welcoming ambience and excellent service. The Gyosas de Pato appetizer was delicious and cooked perfectly. I recommend the Lechón entree if you are a fan of Oaxacan mole and it works nicely with the pork belly. The handmade tortillas were very tasty and the restaurant owner gave me an education on mezcal. Muchisimas gracias a NIICH!

Came here last night for dinner with friends. The place itself is beautifully decorated, elegant but in a modern, design-y way. We were a bit of a chaotic group, had two reservations for 6 people each, 3 of us arrived 10mins late, 3 cancelled last minute, two were 30mins late, but they managed out mess gracefully, put our tables together and were quick to bring the menu and serve drinks. I really appreciated that they didn’t rush us at all and instead gave us time to settle in, talk and enjoy our drinks before we started ordering food. The food was fantastic, everything I tried was really nicely prepared with a perfect combination of flavours, especially the pasta that my friend ordered blew me away. I can’t confirm the comment about the host being cold and distant from one of the previous reviews. He was very accommodating and attentive. The service was very nice and attentive as well, tried to make everything possible - however, at times they seemed a bit insecure and/or confused with the menu items. This place opened fairly recently so I understand that this may be a question of training, but that’s the only area that could offer room for improvement. The upstairs bar is fantastic, if after dinner you want to stay around for a couple of drinks.

this is my first experience when I refused 2 dishes out of 3 ordered. the crab appetizer was inedible as well as the hazelnut lemonade. fish in corn broth was ok but nothing special. expensive for such food

The atmosphere is really nice, with upscale Mediterranean vibes, Niich makes a great place for a dinner. We ordered the Lechon, Octopus and Lobster Pate and everything was tasteful, although portions are somewhat small.

One of the best meals I’ve had in Mexico, a little bit on the pricey side, and the place was empty, but not sure if they’ll be open for long

Stylish minimalistic design, fast service and tasty food (a chef is from Oaxaca). What else do you need?😄 Oh maybe nice drinks in the bar upstairs?

Beautiful restaurant with beautiful and delicious food!! A new favorite in cdmx. Also a super fun speak easy upstairs!

Update Dec 2024: They got rid of the menu and just do tacos now and they're not even very good. Excellent service, atmosphere, and they still have the cocktail lounge upstairs with good (not great) drinks. I no longer recommend this place and will sadly update my CDMX guide accordingly. // After weeks of nonstop, daily, fine dining, 5+ meals a day, including several Michelin restaurants, I would put this in the top 3. Brunch'd it up with duck anticuchos (mind blowing flavor, sauce), vegetables (the carrots were undercooked, otherwise unbelievable with a peanut crumble), eggs, and fries (they switched the fries and accidentally poisoned me). The fries were cooked better than any fries I've ever tried, both the truffle ones and plain ones. Served with ketchup - thank you. Eggs were absolutely perfect, bacon was so crispy and delicious. The food was phenomenal, but I took half a point off for the carrots and another half for the fries mistake as it could have made me sick. Atmosphere was amazing. Great acoustic covers of phenomenal songs. Overall I'm giving it 4.4 stars for brunch but I'll be very clear that this was the best flavor experience and has the potential to be the best restaurant in Mexico city and worth traveling down here just to visit it. I will be back many times. Update: Had breakfast here, sadly couldn't order off the lunch menu on a weekday. Bacon eggs mole on tortillas. The mole was too sweet and too much of it. If it was drizzled it would have been perfect. Bacon and eggs were good (not great). Bread came with it and it was pretty good! Still 4 stars, maybe a 4.0 now.